2 (8 by 8-inch) puff pastry sheets (from a 17-ounce box)
¼ cup fig jam
2–3 pears, thinly sliced (no need to peel)
3 tablespoons chopped raw walnuts
2 tablespoons crumbled Gorgonzola cheese
2 teaspoons fresh thyme leaves
2 teaspoons melted butter mixed with 2 teaspoons honey
1) Lay the puff pastry sheets out on 2 baking sheets and snip off the corners (discard corner dough). Spread a thin layer of fig jam over each, leaving a small border. Lay the pears out in a circular pattern over the jam, overlapping a bit. Sprinkle walnuts, Gorgonzola, thyme and the honey-butter mixture over the pears. Fold the edges of the dough to form a round tart.
2) Bake at 400° F for 20 minutes.
3) Allow to cool and use a spoon to remove any excess juices. Makes 2 (8-inch) galettes, which is 8 generous servings or 12 smaller ones. If you have just 6 guests, you can halve the recipe; 1 galette sliced and served with vanilla ice cream should be plenty. If you don’t love strong blue cheese, you may consider omitting the Gorgonzola. This can be made ahead & served at room temp, or prepared ahead and baked during dinner.
Recipe from “The Forest Feast Gatherings: Simple Vegetarian Menus for Hosting Friends & Family” by Erin Gleeson, used by permission of Abrams.