Pear and Honeyed Goat Cheese Galette (Grain Free)
I might be the worst food blogger ever.
OK, that’s dramatic. It has been three months since my last post though, which might be a new personal record of negligence (*sobs quietly into pillow*), but I’M BACK! It feels so good to be posting a recipe again after taking some time off to get settled into my new program. This first semester at Juilliard Historical Performance, aside from being completely surreal , has FLOWN by. Between performances, lessons, gigs, being a hashtagpracticehermit, academic courses, and life in general, I’ve been a busy bee. In the last few weeks alone, my HP friends and I have performed on the radio, played for a live-streamed master class, finished a series of concerts in Boston and NYC, and are now gearing up for our tour to Holland (!) in a few weeks. I can’t believe that, at least for now, this is the new normal.
As you might imagine though, cooking for one on a super busy schedule can get real boring, real quick, when it even happens at all. Lately, my wildest culinary adventures include sticking a bunch of stuff in the crock pot while half-asleep at 11 PM and seeing if it’ll resemble a meal by the morning. I’m also too ashamed to admit how many times I’ve eaten snap pea crisps or grocery store sushi for lunch recently, or how many rewards points I’ve racked up in total at Sweetgreen (at least I’m still eating veggies???). All this is to say that my recent diet hasn’t really been worthy of being photographed and shared with the world, but I’m doing my best. Yet, HERE WE ARE with a seasonal pear galette that I took the time to make look pretty, so can we say all is forgiven? Yes? Great. I appreciate you, anonymous reader, wherever you are. Thank you for not leaving me and I promise to try and be better <3
We are finally approaching Thanksgiving though, and I’m particularly excited to have my family all together and to cook ALL THE THINGS! Nothing quite beats sitting by a crackling fire surrounded by loved ones (and cats, obvi) while something bakes or simmers away in the next room. This Thanksgiving, I’ve got five days off and a whole bunch of new cookbooks (looking at you, Cooking for Jeffrey <3) and I’m ready to make up for three months of eating chili, starting with this galette.
I decided to make a galette for this month’s “Trimming the Table” challenge at the Recipe Redux, because they are BEAUTIFUL freaking inventions of genius. The more rustic they look, the better, and they’re basically pies that don’t require pie pans or effort. Translation: SO LOW MAINTENANCE. (You’d think that would be against my nature, but I can be full of surprises. **hair toss** Also, I don’t own a pie pan, so…)
I made this galette with a grain-free crust just to see if I could (rolls eyes at self), but was SO pleasantly surprised by how closely it resembled a flour- or grain-based crust. I may never go back! The honeyed goat cheese filling and sprinkle of thyme suggest a littttttle bit of savory, but all in all, this is definitely a dessert. While it may not measure in decadence against your Aunt Carol’s death by chocolate caramel brownies stuffed with pretzels and peanut butter and all of her leftover Halloween candy, the sweet, tender pears and flaky all-butter crust of this galette will be perfect for your Thanksgiving dessert table. It’s also perfect warmed up for breakfast with a cup of gingerbread coffee, as reported by our blog’s resident taste-tester. (OK, I ate it for breakfast every day this week because I was too lazy to buy bananas for my oats… #notsorry)
- 1 1/4 cups grain-free baking flour blend (I used Bob's Red Mill Paleo Blend)
- 2 tsp. raw turbinado sugar
- 1/4 tsp salt
- 1 stick unsalted butter, frozen
- 1/2 tsp almond extract
- 1 egg
- 6 oz. plain goat cheese
- 2 Tbs. honey
- 1 egg
- 2-3 small-medium firm, yet ripe pears (I used D'Anjou)
- Fresh thyme
- 1 egg yolk
- 1-2 Tbs raw turbinado sugar
- Combine grain-free flour blend, salt, and sugar in a medium bowl. Using a wide cheese grater, grate your butter into the flour. Mix with your hands or a spoon gently, until crumbly.
- In a separate small bowl, whisk almond extract and egg together. Add to flour mixture and knead very gently, just until combined.
- Place dough on a sheet of plastic wrap and flatten into a disc. Wrap and refrigerate until chilled, about an hour or overnight.
- Combine ingredients and stir/whisk until the mixture is completely smooth and no lumps of goat cheese remain. Refrigerate until ready to assemble.
- Preheat oven to 400˚F.
- Roll out the dough evenly into a large oval (about 18"W x 12"H) using a rolling pin on a large piece of parchment paper.
- Trim crust slightly to make a smooth edge. (Save scraps in case!)
- Transfer the crust on its parchment paper to a baking sheet.
- Spoon goat cheese filling into the middle of the crust and spread evenly, leaving about 1.5-2" of dough at the edges.
- *Note: I did not peel my pears, but if you'd prefer to, do so at this point*
- Halve the pears lengthwise down the middle, and use a melon baller or teaspoon to remove the ends, stems, and seeds.
- Thinly slice the pears lengthwise (my slices were about 0.5 cm each) and arrange into desired pattern.
- Carefully fold over the dough edges. If dough rips, pinch it back together gently or patch with dough scraps.
- Brush dough edges with egg yolk and sprinkle with sugar. Sprinkle a sprig or two of thyme leaves over pears.
- Bake for about 20 minutes, or until crust is golden brown. Garnish with more thyme if desired.