In my opinion, galette is one of the easiest desserts to make. No mold or hand mixer needed, no kneading required, what’s more, you don’t even need to be very good at cooking…
A while ago I posted a rustic crumb topping blueberry galette recipe, today I want to share with you this pear & cheese galette, an elegant, scrumptious and unique version of fruit galettes.
Ingredients (serves 3-4):
For the crust
- 100 g AP flour
- 10 g sugar
- pinch of salt
- 80 g cold butter
- 1-2 tbs cold milk
For the filling
- 50 g cream cheese
- 1 tbs ground almond
- 2 tsb sugar
- 1 tsb milk powder
- a medium pear
- crushed walnuts
Firm pears are recommended. To avoid crust from getting wet due to fruit juice, you can cook sliced pear with 1 tsb sugar, lemon juice in a pan over medium heat, until juice evaporates
To prepare the filling, combine and mix cream cheese, sugar, ground almond and milk powder in a bowl. Chill in the fridge.
To make the crust, combine flour, sugar, salt in a bowl, add cubed cold butter. Mix with fingers until the mixture resembles coarse crumbs.
In several additions, drizzle in ice milk and combine with dough, until it holds together when squeezed.
Transfer dough onto a piece of plastic wrap, try to get together loose parts. Wrap dough with plastic wrap. Refrigerate for 30 minutes.
On a lightly floured surface roll out dough into a circle about 0.2cm thick. Transfer crust to a baking sheet lined with parchment paper.
Place cream cheese filling in the middle of crust, leave about 2cm around the edge, then place sliced pear on top. Fold the edges towards the center.
Sprinkle crushed walnuts on top and additional sugar on the crust. Place baking sheet into oven preheated at 180 C, bake for 30-35 min until crust is slightly golden.
The key to making a perfectly flaky crust is not to overwork or knead the dough. The combination of pear and cream cheese filling creates a very elegant and unique flavor. This pear and cheese galette is simply delightful.