While doing my usual internet browsing for menu inspiration, I came across a picture of a galette. I have seen galettes before but have never tasted, baked, or even saw a galette in person. What is a galette you ask? It is, in simplest terms, a free-form rustic tart. They can be savory or sweet and filled with pretty much anything you want from various fruits to meat, fish, eggs, vegetables, or just cheese. Since my house is already stocked on sweets, I'm going the savory route today with a pear and prosciutto galette, topped with melted blue cheese. Rustic, simple, delicious!
Pear and Prosciutto Galette
- 1 ¼ cups all-purpose flour
- 1 tablespoons granulated sugar
- ¼ teaspoon salt
- ½ cup cold butter
- 2-3 tablespoon ice water
- 1 Bartlett pear peeled and sliced
- 5 thin slices prosciutto
- ¼ cup crumbled blue cheese
- 1 tablespoon melted butter
- Prepare galette dough. In a food processor, combine flour, sugar, salt, and butter. Pulse until butter is in small pieces. Slowly add the water and continue to pulse until a dough forms. Add additional water if needed, 1 tablespoon at a time. Remove dough from food processor and form into a ball. Cover with plastic wrap and chill for 30 minutes.
- Preheat oven to 400 degrees F.
- Assemble the galette. Remove chilled dough from the refrigerator. Dust clean work counter with flour. Roll doll out into an 11-inch circle. Transfer to a baking sheet. Lay sliced pear in a concentric circle, leaving a 2-inch border. Top with prosciutto and crumbled blue cheese.
- Fold over the edges of the dough towards the center to create a border. Chill for 10 minutes.
- Brush melted butter on the edges of the galette. Bake for 35-45 minutes or until the edges are golden. Remove from oven and cool on a wire rack for 20 minutes. Slice and serve.
**Helpful tips and common mistakes
Even if you're looking to prepare a sweet galette or a savory one with different toppings, this dough is a great basic recipe. Factors such as the moisture level of the fruit may require an adjustment to the recipe, but this is a starting point.
When cutting in the butter into the dough, make sure that the butter stays cold. The pieces of cold butter within the dough will steam and create an airy, flaky texture that cannot be achieved if the butter has melted. A food processor is a great tool for putting the dough together quickly. However, you can also use a pastry cutter or your hands to get the job done. If incorporating the butter with your hands, work quickly!
If you're making a batch of galettes, you can freeze the dough for up to 2 weeks.
Have fun choosing your toppings. It can be as simple as a peach galette or as sophisticated as leek, fennel, and mushrooms with goat cheese galette; the options are limitless!
I love the rustic appearance of these tarts. Not only are they easy to put together, but they also look incredible! I can foresee my next party to consist of many, many galettes...
For more savory pastry inspiration check out this bacon and egg brioche tart recipe!