Skip To Content
Get Our Newsletter
JEWISH. INDEPENDENT. NONPROFIT.

Support the Forward

Funded by readers like you DonateSubscribe
Recipes

Pear-Thyme Galettes

Makes 2

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.

Related

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.

Related

Recipe from “The Forest Feast Gatherings: Simple Vegetarian Menus for Hosting Friends & Family” by Erin Gleeson, used by permission of Abrams.

Dive In

Engage

  • SHARE YOUR FEEDBACK

  • UPCOMING EVENT

Republish This Story

Please read before republishing

We’re happy to make this story available to republish for free under an Attribution-Non Commercial-No Derivatives Creative Commons license as long as you follow our republishing guidelines, which require that you credit the Foward and retain our pixel. See our full guidelines for more information.

To republish, copy the HTML, which includes our tracking pixel, all paragraph styles and hyperlinks, the author byline, images, and credit to the Foward. Have questions? Please email us at editorial@forward.com.

We don't support Internet Explorer

Please use Chrome, Safari, Firefox, or Edge to view this site.