recipes
Roasted pear and brie gallette
2022-11-02
Ingredients
For the pastry
- 250g chilled salted butter, cut into cubes (Valio)
- 500g plain flour (Lamb brand)
- Good pinch salt
- Cold water to bind
For the filling
- 4 pears, quartered and hulled
- 1 tbsp butter
- 1 tbsp honey
- 1 tsp chopped fresh rosemary
- 2 round Brie cheeses, sliced (Emborg)
- 2 caramelized sliced onions
- 1 beaten egg to glaze (Le Naturelle)
- Handful salad leaves for serving
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Method
Start by making the pastry. Place the butter, flour and salt into a food processor and blitz. Add in enough water to form a dough. Chill in the fridge for 15 minutes. Meanwhile, heat the butter and honey in a pan and quickly brown the pear quarters with the rosemary for 4-5 minutes to soften. Allow to cool. Roll out the pastry into 2 thin rounds. Glaze the edges with beaten egg. Spoon the caramelized onions into the middle, followed by the sliced Brie and pear quarters randomly. Fold in the edges, place onto 2 baking sheets and glaze with beaten egg. Sprinkle over a little coarse salt and bake in the oven at 200°C for 30 minutes or until the pastry is cooked through. Serve either hot or cold with salad leaves.
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