Pear and Gorgonzola Galette Recipe

How to make a Pear and Gorgonzola Galette


  1. Lightly dust a work surface with flour. Cut 1 puff pastry sheet into 4 long, even strips. Place the other pastry sheet on the floured surface.
  2. To build out your pastry base, and make a larger sheet, place 1 cut pastry strip along each of the 4 outer edges of the whole pastry sheet, overlapping them slighly so they can be sealed together once rolled. You will now have what looks like 1 large square of pastry with the 4 corners missing.
  3. With a rolling pin, gently roll to create 1 seamless piece, pushing the rolling pin into the 4 missing ‘corners’ to fill the gaps. Cut into a rough 34cm circle (it dosen’t have to be perfect).  Place on a baking sheet lined with baking paper and refrigerate.
  4. Set a heavy-based frying pan over a low heat and add the oil, chopped onion and rosemary. Stir well and cook slowly for 20 minutes, or until the onions are sticky – stirring every now and then. Season well and stir in the balsamic vinegar until absorbed. Set aside to cool.

  5. Preheat oven to 180°C (160°C fan-forced).Cover the pastry circle with the cooled onions, leaving a clear 4cm border.

  6. Wash, dry and halve the pears and gently cut out and discard the core. Slice and toss with flour. Arrange pear slices evenly on top of the onions.

  7. Cut the gorgonzola into rough cubes, then dot the cheese cubes evently on top. Fold the 4cm border towards the filling, pinching it to create a crimped edge.

  8. Brush the egg yolk onto the pastry border and spray the filling with olive oil. Top with black pepper and bake for 30 minutes or until puffy and golden. Rest for 10 minutes.

  9. To serve, sprinkle a few rosemary leaves over the top and cut into wedges and serve.

Tip: The onions can be cooked up to 2 days ahead.
Optional: You can also make these into small, individual serves. You can experiment with toppings, too.