Pear and Blue Cheese Savoury Galettes
Ingredients
- 60g butter
- 2 tbs of Honey or your favourite honey
- 1/4 teaspoon freshly grated nutmeg
- 2 teaspoons ground coriander
- 1/4 teaspoons cracked black pepper
- 2 large beurre bosc pears (600g), cut into thick wedges
- 2 sheets frozen puff pastry, just thawed
- 1/3 cup Tall Poppy Gourmet Caramelised Onion
- 1 egg, lightly beaten
- 100G blue cheese, crumbled, plus extra to serve
- 5 sprigs lemon thyme
- 1/4 cup roasted almonds, chopped coarsely
- 1 tbs extra virgin olive oil
Instructions
- Preheat oven to 200c. Place an oven tray in the oven to preheat.
- Heat butter and honey in a small saucepan over medium heat until just melted. Transfer to a medium heatproof bowl; stir in the nutmeg, coriander and black pepper. Add pears and toss until well coated.
- Cut a 23cm round from each pastry sheet, place each round on a piece of baking paper. Spread Tall Poppy Gourmet Caramelised Onion evenly over pastry rounds, leaving a 3cm border.
- Brush the border with a little of the egg. Fold and tuck in pastry edges to create a rim. Carefully lift pastry on paper onto heated trays. Working quickly arrange pears evenly on relish, drizzling with any remaining honey mixture.
- Brush rim with a little more egg. Top evenly with cheese and lemon thyme sprigs.
- Bake galettes topped with almonds, extra blue cheese and extra lemon thyme sprigs.
