BRIE AND PEAR GALETTE
I really don’t like to cook. I know this sounds strange from someone who loves to be in the kitchen, but, in my opinion, baking and cooking are very different. Baking is all about exactness and science. Cooking is all about timing and sensing.
I pride myself on being Type A so I think it is only natural that I prefer to bake. However, I totally understand why people prefer cooking. Cooking is for people who know how to “go with the flow,” which I certainly don’t. I want the flow to organized in a color coded itinerary.
This Brie and Pear Galette is perfect for people who prefer to cook. The pie crust is the only baked good part of it, everything else can be adjusted and nothing else really needs to be measured. The cheese and pears can even be replaced with the variety of your choice. Some suggestions include:
Barlett & Cheddar. Red d’Anjou & Goat.
Comice & Manchego.
Bosc & Gouda.
As long as you take the time to arrange the pears thoughtfully and bake the crust until it is golden, the galette will be beautiful. It is great as an appetizer or as a dessert. But try to eat it the same day as you bake it! Unfortunately, the crust will lose much of it’s crispiness after 12 or so hours at room temp.
Brie and Pear Galette
Makes one galette
2 tablespoons butter, softened
1 tablespoons honey
1 ½ ounces Brie cheese
3 red d'Anjou pears
Prepared pie crust
1/4 teaspoon sea salt
2 tablespoons brown sugar
Preheat oven to 350F
In a small mixing bowl, whisk honey and butter together until combined. Set aside.
Cut Brie cheese into small cubes. Set aside.
Cut pears in half and then core pears to remove seeds and remove stems. Cut pears into quarter moon slices. Set aside.
Roll pie crust into a 10 inch disk on a piece or parchment paper. Brush crust with all but ½ tablespoons of butter.
Sprinkle Brie Cheese over the center 8 inches of the crust, leaving 1 inch clear around the edges.
Arrange the pear slices over the cheese in design of choice.
Fold the uncovered outer inch of dough over the pears, see image below. Brush the border with the remaining honey butter and then sprinkle the sea salt over the butter.
Sprinkle brown sugar over the gallete.
Transfer the parchment paper with the galette carefully onto a baking sheet. Bake for 40 to 45 minutes, or until pears are soft and edges are golden.
Allow to cool partially before cutting to serve.