A Tart By Any Other Name....
By basilmomma on January 12, 2012
It is not often that I make something that I have no name for. Such is the story of this...whatever. I am going to call it a galette. You can call it a tart, my father-in-law called it a pizza. No matter the name it tastes the same. Creamy, crunchy and tart, this galette is so versatile and I made 3 of these on Christmas day to take to all of our family gatherings and I only got a piece because my son didn't eat all of his ;) And by that I mean I took his when he wasn't looking!
This galette will tempt you from the first bite! This is a great app, side or dessert with a nice glass of Pinot Grigio. I used Gorgonzola here but that was because the store I went to was out of Roquefort cheese. You can also use a milder Bleu if you would like.
You can, buy all means, make your own crust here but seriously.....do you really have the time? If you do, don't tell me. I don't ,so I use store bought from time to time. Now purists..don't get your drawers in a bunch. I DO make my own crusts and freeze for later use but on Christmas Day, when I am making 3 of these and a TON of other things: my crust came from the little blue can. OK?
So without further ado....here is my Pear, Gorgonzola and Caramelized Onion Galette! Your welcome ;)
Pear, Gorgonzola and Caramelized Onion Galette
2 large sweet onions, thinly sliced
1 TB of balsamic vinegar
1 TB of butter, melted
pinch of salt/fresh pepper
1 refrigerated pie crust
2 firm Bosc or Anjou pears, peeled and thinly sliced
1 TB of flour, all-purpose
1/2 C of coarsely chopped pecans
3 oz of crumbled Gorgonzola
1 egg, slightly beaten
Preheat oven to 425 degrees.
Cook the onion in the butter and balsamic over medium high heat, 30 to 35 minutes until all caramelized and brown. Add a bit of salt and pepper and set aside.
Roll out the pie crust, on a parchment lined stone or cookie sheet, into a 14" circle.
Combine the pear slices and flour, toss gently to coat.
Spread most of the onions to with-in 4" of the edges. Add the pear over the onions then add the rest of the onions and sprinkle the cheese and pecans over the top.
Fold over the edges to form a 'crust', pressing gently to seal. Brush the dough edges with a bit of the beaten egg.
Bake for 25 minutes or until golden. You can place foil on the edges if you think it is browning too much , but I didn't.
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