Pear, Gorgonzola, and Caramelized Onion Galette Recipe
It is not often that I make something that I have no name for. Such is the story of this... whatever. I am going to call it a galette. You can call it a tart, my father-in-law called it a pizza. No matter the name, it tastes the same. Creamy, crunchy, and tart, this galette is so versatile.
This galette will tempt you from the first bite! This is a great app, side, or dessert with a nice glass of pinot grigio. I used gorgonzola here, but that was because the store I went to was out of Roquefort cheese. You can also use a milder blue cheese if you would like.
You can, by all means, make your own crust here but seriously... Do you really have the time? If you do, don't tell me. I don't, so I use store-bought from time to time. Now purists... Don't get your drawers in a bunch. I do make my own crusts and freeze for later use, but during busy family get-togethers, when I am making three of these and a ton of other things, my crust comes from the little blue can. OK?
So without further ado... here is my Pear, Gorgonzola, and Caramelized Onion Galette! You're welcome.
- 1 tablespoon butter
- 1 tablespoon balsamic vinegar
- 2 large sweet onions, sliced thinly
- Pinch of salt and freshly ground pepper
- 1 tablespoon all-purpose flour, plus more for dusting
- 1 refrigerated pie crust
- 2 firm Bosc or Anjou pears, peeled and sliced thinly
- 3 ounces crumbled gorgonzola
- 1/2 cup coarsely chopped pecans
- 1 egg, beaten slightly
Preheat the oven to 425 degrees.
Melt the butter in a skillet over medium-high heat. Add the balsamic vinegar and onion and cook until all caramelized and brown, about 30-35 minutes. (Be sure to stir the onions occasionally, just before they burn. Reduce heat if they start to burn.) Season with a bit of salt and pepper and set aside.
Line a pizza stone or cookie sheet with parchment paper. Lightly flour your work surface and roll out the pie crust into a 14-inch circle. Place the pie crust on the stone or cookie sheet.
In a bowl, combine the flour and pear slices and toss gently to coat. Spread out most of the onions to come within 4 inches of the edge of the crust. Arrange the pear over the onions, then add the remaining onions and top with the gorgonzola and pecans.
Fold over the edges to form a "crust," pressing gently to seal. Brush the dough edges with a bit of the beaten egg. Bake until golden, about 25 minutes. Remove from the oven and serve.