From Ina Garten to Kelsey Nixon, I’ve watched everybody on the Food Network make galettes. A galette is basically a freeform crusty cake, so when you combine freeform a.k.a. “rustic” with baking, then count me in! I’ve been dying to make one of my own, so I thought I would challenge the usual brunch fare of eggs and bacon with this French inspired dish. I made this particular galette for Mother’s Day last week and it was a hit with all of the special mom’s in my life.
Now let’s get to the best part, the filling! Goat cheese is something that I really didn’t enjoy eating until the past couple of years. Why, you ask? Well it has this tang, this really distinct tang, one that I just could not get over. But, thanks to some goat cheese connoisseurs at work, I found that Trader Joe’s makes a nice goat cheese that is rather mild and creamy. I thought that pairing the goat cheese with fresh sliced pears and buttery pie crust would make for a perfect, indulgent brunch bite. My family ate up these little triangle slices so quickly that I was glad I made two for the brunch! Feel free to put your own spin on it, from brie and apples to juicy peaches, the possibilities are endless!
- 2 pie crusts
- 2 pears (I used one bosc and one green pear), sliced thin
- 4 oz crumbled goat cheese
- ½ tsp salt
- Dash black pepper
- Dash sugar
- 1 egg
- Preheat oven to 350.
- Roll out both of your pie crusts to about 16 inches in diameter. Place on a parchment lined sheet pan and set aside.
- In separate bowl, combine the pears, goat cheese, salt, pepper and sugar. Lightly mix with a wooden spoon or by hand to incorporate the cheese into the fruit.
- Pile the fruit and goat cheese mixture high in the middle of the pie crust. Sprinkle with a little more cheese if you wish.
- To form the galette, carefully fold up the pie forming pleats. Mix the egg in a small bowl and brush the outside of the pie dough with it.
- Bake until golden, 35-40 minutes. Let stand about 5 minutes before serving, then slice and enjoy.
![pear and goat cheese galette keys to the cucina 1](http://keystothecucina.com/wp-content/uploads/2014/05/pear-and-goat-cheese-galette-keys-to-the-cucina-1.jpg)
Bryan goes on these kicks of playing the same song over and over again, and the past couple of weeks that song has been “Riptide” by Vance Joy. I love his voice and even when it sounds like it’s about to crack, it still feels genuine.
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