Pear & Gorgonzola Rosemary Galette
This galette brings together fall’s cozy charm in the easiest, most elegant way — buttery pastry, soft pears, and that salty hit of gorgonzola all baking into something warm and inviting. A little rosemary, a drizzle of balsamic, and a handful of toasted walnuts give it that sweet-savory balance that feels effortless but special, perfect for a relaxed appetizer or a simple, shareable treat.
Savory Pear, Gorgonzola & Rosemary Galette with Balsamic Reduction & Walnuts
Servings: 4–6
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients:
- 1 sheet puff pastry (thawed if frozen)
- 2 ripe but firm pears, thinly sliced (Bartlett or Bosc recommended)
- 1/2 cup gorgonzola cheese, crumbled
- 3/4 cup freshly shredded whole milk mozzarella
- 1 small shallot, thinly sliced
- 1 tsp fresh rosemary, finely chopped (plus extra sprigs for garnish)
- 1 egg (for egg wash)
- 1/3 cup walnuts, toasted and roughly chopped
- Freshly cracked black pepper
- Flaky sea salt
Instructions:
- Prepare the Pastry:
Preheat oven to 400°F (200°C). Roll out puff pastry on parchment paper into a rectangle. Transfer parchment and pastry to a baking sheet. Score a 1/2-inch border around the edges with a paring knife, taking care not to cut all the way through. - Build the Cheese Base:
Evenly scatter gorgonzola and mozzarella over the pastry. Distribute sliced shallots and sprinkle with chopped rosemary. - Layer the Pears:
Arrange pear slices in two rows over the cheese. Sprinkle with additional rosemary, cracked black pepper, and a pinch of flaky salt. Fold pastry edges inward over the filling, pleating to create a rustic border. Brush the exposed pastry with beaten egg. - Bake:
Bake for 20–25 minutes, or until pastry is golden and puffed, pears are tender, and cheese is bubbling. - Finish & Serve:
Sprinkle with toasted walnuts and garnish with rosemary sprigs. Serve warm or at room temperature.
