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Author Notes: Pork and pears go so well together. The combination in this galette pairs them with tangy bleu cheese and sweetened pecans, with a little kick from the horseradish. - Sirbarney
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1 teaspoon kosher salt, divided
- 1/2 cup cold butter, cut into 1/2-inch pieces
- 4 - 6 tablespoons ice water
- 4 ounces cream cheese, softened
- 1 teaspoon prepared horseradish
- 1/2 pound deli roast pork, shaved
- 2 scallions, chopped
- 1 Bosc pear, cored, thinly sliced
- 1 ounce bleu cheese, crumbled
- 2 tablespoons butter
- 1/3 cup pecan pieces
- 2 tablespoons light brown sugar
- Sift together flour, baking powder, and 1/2 teaspoon salt in a large bowl. Using a pastry blender, cut in the butter until coarse crumbs form. Add in the water, a little at a time, until dough comes together. Place onto a floured work surface, knead for 30 seconds to one minute. Shape into a flat disc, wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 400 degrees. Spray a large baking sheet with non-stick cooking spray; set aside.
- On a floured work surface, roll out dough into a 12-inch circle. Place onto the prepared baking sheet.
- In a small bowl, mix together the cream cheese and horseradish. Spread onto dough leaving a border of approximately 2 inches on all sides. Top with the roast pork, scallions, and pear slices. Carefully fold the border over the edges of the filling to create a rustic crust. Place galette into preheated oven and bake for 30 - 35 minutes until cooked through and crust has browned. Immediately top pears with bleu cheese crumbles, let galette rest for 2 - 3 minutes to allow bleu cheese to begin to soften.
- Meanwhile, melt the butter in a small skillet over medium-low heat. Add pecans, remaining 1/2 teaspoon salt and brown sugar, stirring until brown sugar has melted. Cook for 2 - 3 minutes, until pecans have become coated in the brown sugar mixture, stirring occasionally. Remove from heat; set aside to cool.
- To serve, cut galette into 6 slices, top with brown sugared pecans and enjoy!
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)