This maple goat cheese, pear and apple galette is even easier
Personally, I find buttery, flakey goodies like homemade pies and galettes intimidating because I struggle with getting the right texture of the crust.
I’m afraid of the crust being soggy on the bottom but burnt on the top. With more time on my hands due to COVID-19 quarantines, I decided to overcome one of my little fears. I bypassed my own imaginary roadblock and pushed full steam ahead with my personal baking goals.
To my surprise, this pastry galette dough was easy to mix and smelled so buttery while baking that I was counting the seconds until I could get my first taste.
This was the comfort food I needed. The sweet, spiced goat cheese still has savory notes and pairs well with other firm fruits to suit whatever you have in your pantry. Now that I’ve mastered the galette dough, I plan to experiment with other combinations, such as a sharp cheddar cheese base with ham and eggs.
Maple Goat Cheese, Pear and Apple Galette
Hands-on time: 25 Minutes
Ready in: 1 Hour, 10 Minutes
2 cups all-purpose flour
1 tsp salt
3/4 cup cold unsalted butter, cubed
10 oz cold goat cheese
1 tbsp apple cider vinegar
2 tbsp ice water
3 tbsp maple syrup
1 1/2 tbsp packed dark brown sugar
1/4 tsp nutmeg
1 pear (Anjou, Bosch or other)
2 apples (Gala, Honeycrisp or other)
1 tbsp water
1 tbsp sugar
Garnish: maple syrup and fresh rosemary
1. Using a food processor, pulse together flour and salt until combined. Add butter and 4 ounces of goat cheese, pulsing until mixture is crumbly. Add vinegar and pulse to incorporate. Add ice water, 1 tablespoon at a time, just until dough comes together. Turn out and shape dough into a disk. Wrap in plastic wrap. Refrigerate dough for at least 30 minutes.
2. Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
3. In a bowl, whisk together the remaining 6 ounces of goat cheese and maple syrup until smooth. Add brown sugar and nutmeg and whisk to incorporate throughout. Store in the refrigerator.
4. Cut pears and apples in half vertically—from top to bottom through the core. Remove cores from halves. Place fruit cut side down and thinly slice, leaving the top stem intact so fruit fans out.
5. On a lightly floured surface, roll dough into a 12-inch circle, about 1/4-inch thick. Transfer the baking sheet to assemble.
6. Spread maple goat cheese filling mixture onto the dough, leaving a 2-inch gap from the border all the way around.
7. Fan apples and pears out and place on top filling. Fold edges of dough over.
8. In a small bowl, whisk together egg and 1 tablespoon of water. Brush egg wash onto dough, and sprinkle with granulated sugar.
9. Bake until the crust is golden and bottom is browned, 30 to 35 minutes. Let cool on the pan for 10 minutes.
10. Garnish with maple syrup and rosemary. Best served warm or at room temperature.