Gorgonzola, Pear, & Bacon Galette

Recipes + Styling + Photography by china squirrel

 

SERVES 4 TO 6

1. Place flour, salt, and thyme leaves in a large food processor. Pulse 30 seconds to mix well.
2. Add butter and process until mixture resembles coarse breadcrumbs.
3. Gradually add the chilled water and pulse until a soft dough forms.
4. Remove pastry from food processor and form into a flat disk with your hands. Wrap in plastic wrap and chill for 15 minutes.
5. Meanwhile, fry bacon in a nonstick pan until golden, transfer to a plate lined with paper towel. Allow to cool.
6. Core the pears (I left the skin on), and cut each one into 12 wedges. Place in a medium bowl with maple syrup and gently toss to coat.
7. Preheat oven to 375°F.
8. Roll pastry into a 14-inch circle between 2 sheets of parchment paper. Transfer pastry, while still on parchment, to a baking sheet. Remove the top layer of paper.
9. Crumble Gorgonzola cheese and bacon over dough, leaving a 2-inch border around edge.
10. Strain pears from maple syrup, reserving leftover syrup. Arrange pears over bacon and cheese.
11. Fold the pastry edges over the filling by rotating and pinching the pastry together.
12. Bake for 50 to 60 minutes or until golden brown. Allow to cool for 10 minutes.
13. Combine reserved maple syrup with balsamic vinegar and drizzle over galette. Sprinkle with roasted walnuts and garnish with fresh thyme stems. Serve warm.

TIP:

.