Make Ahead

Savory Asian Pear, Onion and Fennel Galette

March  7, 2011
1 Ratings
  • Serves 6-8
Author Notes

I was wandering around the farmer's market on a rainy afternoon, looking for inspiration for a savory tart, when the Asian pears caught my eye. After tasting three varieties, I settled on these golden Shinkos, sweet and crisp. Paired with creamy brie, caramelized onion and fennel, and fresh rosemary, the smell of this tart in the oven was just the antidote I was looking for on a dreary grey day.

If you can't find Asian pears, try Bosc or Bartletts that are still a little firm.

The tart dough is based on a recipe from Cucina Simpatica (a.k.a. the Al Forno cookbook by Johanne Killeen & George Germon) and is an incredibly easy, never-fail recipe.

I like to serve this galette as a first course or brunch dish, with a lightly-dressed arugala salad on the side.

Ms. T

What You'll Need
  • Dough
  • 1/2 pound cold unsalted butter, cut into 1/2" pieces
  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1/4 cup ice water
  • Pear, Onion and Fennel Filling
  • 2 medium yellow onions, peeled and thinly sliced cross-wise
  • 1 small/medium fennel bulb, outer layer removed, and white/light green parts thinly sliced crosswise (discard dark green parts)
  • 3 large, ripe but firm Asian pears (I used Shinko variety), peeled, cored and cut into thin slices
  • 1 tablespoon unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 cup dry sherry
  • 1 tablespoon finely chopped fresh rosemary
  • 6 ounces Brie (a mild, double-cream works best)
  • 1 cup grated Manchego cheese
  • 1 egg
  • 1 tablespoon water
  • Salt and freshly ground pepper
  1. Dough
  2. Put the flour and salt in a food processor and pulse a few times to combine.
  3. Add the butter, tossing quickly to coat each piece with flour to prevent pieces from sticking together. Pulse until combined, and mixture is the texture of course sand.
  4. Add the ice water with the motor running. Process until dough comes together, stopping before it becomes a solid mass.
  5. Turn contents onto a clean work surface and press together with your hands, forming a ball, and then flatten into a rough disk.
  6. Cover dough in plastic wrap and refrigerate for at least an hour, or up to 2 days.
  1. Pear, Onion and Fennel Filling
  2. Heat butter and olive oil in a large saute pan over medium-high heat.
  3. Add onions and fennel to pan and saute until soft and translucent, stirring occasionally, about 15-20 min. Add 1/2 tsp. kosher salt.
  4. When liquid from onions has evaporated and mixture is beginning to brown around edges and stick to bottom of pan, add sherry to deglaze the pan, scraping the brown bits from the bottom of the pan with a wooden spoon.
  5. Reduce heat to low and add pears and rosemary, tossing with wooden spoon to combine. Cook for 1-2 minutes until flavors combine and pears begin to soften slightly. Add ground pepper and more salt to taste. Remove pan from heat and set aside.
  6. Preheat oven to 450 degrees.
  7. Roll out the dough on a lightly floured surface with a rolling pin into a free-form circle, about 10-12" in diameter. Transfer the dough to the center of a baking sheet.
  8. Remove the rind from Brie, and spread it in an even layer onto the dough leaving a 1 1/2 inch border on the outside. Spread pear and onion mixture over brie, and top with grated Manchego.
  9. Fold the border over the filling, gently pinching to form soft pleats every inch or so all the way around. Shape should be rustic and free-form.
  10. Make an egg wash by whisking egg and water together in a small bowl. Use a pastry brush to lightly coat the dough of the tart with egg wash.
  11. Bake the tart in the center of the oven for about 25 minutes, until the crust is golden, and the filling is bubbling with and browned on top. Cool slightly and serve warm or at room temperature.

See what other Food52ers are saying.

  • Ann Hahn
    Ann Hahn
  • EmilyC
  • lime lassi
    lime lassi
  • hardlikearmour
  • Ms. T
    Ms. T
A museum marketing professional 8 hours a day, and a gal who's dreaming, drooling, obsessing about food for the other 18 hours. Wait, that doesn't add up to 24? Oh, that's because I'm counting the hours I'm supposed to be working that I dream about food (don't tell my boss). Several years ago, I started a cooking club with six girlfriends...ten years later...many of our addresses and last names have changed, our palettes have gotten more sophisticated and the wine has gotten less cheap. We now usually sit at dining room tables like grownups instead of on cushions on the floor of studio apartments, and the conversations have shifted with the life stages...but we're still going strong, the food gets better every month, and nothing is more pleasurable than sharing an afternoon laughing, eating, and trading tips on recipes and life.

12 Reviews

Ann H. December 11, 2018
This was fantastic! My guests oohed and ahhed. I love rosemary but decided to use half the what the recipe called for. Even with half I still thought the rosemary was the dominant flavor and would like to have tasted the fennel a little more. I will absolutely make it again and will try it without rosemary. But it was fantastic as is!
Anne August 5, 2016
This is combination is delicious—the asian pear really improves the classic fenne/onion combo. But I ended up with enough filling for two galettes. Next time I will make half the filling and, because I'm cooking for two, will make 3 smaller galettes instead of one large, and freeze two.
EmilyC September 15, 2011
This sounds great, Ms. T, and I love the filling. Pears + fennel + manchego sound divine!
lime L. March 27, 2011
I still talk about how delicious this was to look at, to smell, to savor. hmmmmm
Ms. T. March 27, 2011
Thanks LL--it was a pleasure to share the meal with you :)
hardlikearmour March 7, 2011
Oh my! This sounds amazing. I could totally see this ending up as a finalist.
Ms. T. March 9, 2011
Thanks! And congrats on your recent win--that fondue looks delish.
Ms. T. March 7, 2011
Thank you :)
kmartinelli March 7, 2011
This sounds just lovely! Savory sweet is always my favorite, and the fennel is an unexpected but awesome addition.
Ms. T. March 7, 2011
Thanks! The fennel looked so lovely at the farmer's market, I could not resist inviting it to the party. It's pretty subtle in the final dish. The pears and rosemary are the true stars.
Midge March 7, 2011
Love all these ingredients. Sounds really intriguing.
Ms. T. March 7, 2011
Oops, responded in the wrong place (I'm new to this.) Thank you Midge!