Sweet, savory, rustic, and charming! I love the combination of the cheese, bacon, and pears all wrapped in a simple free-form crust. There's also a bit of maple syrup and walnuts for good measure! Perfect for late breakfast or lunch!
SERVES 4 TO 6
2 cups all-purpose flour
1⁄2 teaspoon salt
5 teaspoons fresh thyme leaves
61⁄2 ounces cold butter, chopped
5 to 6 tablespoons chilled water
2 pieces bacon, chopped
3 Bosc pears
1⁄2 cup pure maple syrup
3 ounces Gorgonzola cheese
1⁄2 cup walnut halves, roasted and roughly chopped
1 tablespoon balsamic vinegar
fresh thyme stems for garnish
- Place flour, salt, and thyme leaves in a large food processor. Pulse 30 seconds to mix well.
- Add butter and process until mixture resembles coarse breadcrumbs.
- Gradually add the chilled water and pulse until a soft dough forms.
- Remove pastry from food processor and form into a flat disk with your hands. Wrap in plastic wrap and chill for 15 minutes.
- Meanwhile, fry bacon in a nonstick pan until golden, transfer to a plate lined with paper towel. Allow to cool.
- 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.
- Preheat oven to 375°F.
- 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.
- Crumble Gorgonzola cheese and bacon over dough, leaving a 2-inch border around edge.
- Strain pears from maple syrup, reserving leftover syrup. Arrange pears over bacon and cheese.
- Fold the pastry edges over the filling by rotating and pinching the pastry together.
- Bake for 50 to 60 minutes or until golden brown. Allow to cool for 10 minutes.
- Combine reserved maple syrup with balsamic vinegar and drizzle over galette. Sprinkle with roasted walnuts and garnish with fresh thyme stems. Serve warm.
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