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Pear & Cheddar Galette, with Company

Oct
21

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Doesn’t that look tasty?


We went pear-picking this weekend when friends offered to share their giant, over-producing pear tree bounty. And was there ever bounty.
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Somebody has to be the pear tree shaker.
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And somebody has to be the pear picker-upper.
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That would be me. I was also the official pear photographer.
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I was almost too busy to pick up pears!
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Look at that view. We were picking pears on a beautiful ridgetop….
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….on a beautiful autumn afternoon.
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We came away with six big bucketfuls.
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And I was in the mood to bake!

Of course, these pears aren’t ripe yet. They’ll have to sit a bit. Luckily, I had some pears I’d blanched and frozen a few weeks ago. (To freeze pears, peel and core. Cut in halves, quarters, or slices. Treat to prevent darkening and prepare a medium syrup by combining 3 1/4 cups sugar with 5 cups water. Bring to a boil. Blanch pears in syrup for 2 minutes. Cool pears and syrup then pack pears in freezer bags and cover with syrup leaving 1/2-inch headspace; seal.)

I’ve been having a hankering to try this recipe here. I’d packed my pears for freezing in 2-cup baggies. The recipe called for 5 pears, peeled, cored, and sliced. I have no idea how many pears went into my 2-cup baggies. I only know it measured out to 2 cups. Besides, what does 5 pears mean? Big pears, medium pears, little pears? And what’s a big pear or a medium pear anyway? Should I take out two of the 2-cup baggies for 4 cups? Or just use one 2-cup baggie? This was a huge dilemma, let me tell you. And what should I bake it in? The recipe suggested baking the galette on a jelly roll pan. I was having a soiree and I wanted a prettier presentation plus I wanted to bake it in something where I’d keep all the juices in. But not a pie pan. Another dilemma! It’s amazing I ever got this thing baked.

And you are wondering–what’s a galette, anyway?

A galette is a pie that never grew up. A pie with no conscience. A pie that wasn’t raised right. In other words, it’s a pie that’s not in a pie plate. A pie made with pie pastry as its shell, but it doesn’t quite look like a pie.

Morgan, who is notorious for her disdain of all things pie (what is wrong with her??), came into the kitchen as I was taking the galette out of the oven. She took a look at this pie that does not look like a pie and I said, “Doesn’t that look good?” I was teasing her because I know she doesn’t like pie. She said, “Yes, can I have some now?”

She didn’t realize it was a pie.

No more pies! Galettes rule!

Oh, and about all that dilemma–I decided to use one 2-cup baggie and I baked the galette in a small (8-inch) tart (or quiche) pan. The 2 cups was just right and the tart pan made for a pretty presentation and also held all the juices in the galette.

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How to make Pear & Cheddar Galette:

Crust
pastry for single-crust pie

Filling
1/2 cup cheddar
2 cups pears, peeled, cored, and cut into 1-inch slices
1 tablespoon lemon juice
1/8 teaspoon ground nutmeg
1/4 cup packed brown sugar
3 tablespoons all-purpose flour

Burnt Sugar Syrup Topping
1/3 cup granulated sugar

Preheat oven to 400-degrees.

Spray an 8-inch tart pan with oil and line with pie pastry. Sprinkle crust with cheese.
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Combine pears, lemon juice, and nutmeg in a medium-size bowl; toss well. Add brown sugar and flour; toss gently. Mound fruit mixture on top of cheese.
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Fold edges of pastry up over the pear mixture. I sprinkled the top with nutmeg.
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Bake at 400-degrees for 30 minutes or until crust is lightly browned. Cool on a wire rack.

To prepare the burnt sugar syrup topping, in a small, heavy saucepan (cast iron is best), heat sugar until it dissolves. Drizzle syrup over galette. (See more about how to burn sugar here.)

All the desserts I made for our little soiree: Maple Pecan Pie (with Bourbon), Old-Time Burnt Sugar Cake, and Iced Oatmeal-Raisin Cookies (without icing, because I was out of vanilla candy coating), and the Pear & Cheddar Galette.
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We had three couples over for wine, appetizers, and desserts. They brought appetizers (and wine). I served the desserts. It was a very lovely evening on the farm with friends and wine and laughter and chickens. We decided the Pear & Cheddar Galette was delicious.
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Try it!

P.S. This would also be wonderful with apples! (Pears work great in a lot of apple recipes. If you’re looking for new pear recipes, look at apple recipes!)

See this recipe at Farm Bell Recipes and save it to your recipe box.


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Posted by Suzanne McMinn on October 21, 2009  

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Comments

23 Responses | RSS feed for comments on this post

  1. 10-21
    5:02
    am

    The desserts look sooo good!Bee and Kathy look like they’re in a GOOD MOOD! Glad you all had a nice visit. :wave: Now I’m off to vote for the good mood blogger.(again)

  2. 10-21
    5:36
    am

    I am just awestruck at the beauty of West Virginia in Autumn.She just wraps her arms around you and whispers “welcome home”
    I love my state. :jackolantern:

  3. 10-21
    5:53
    am

    Hey now. I’m trying to hold out making any more baked goods until the weekend. But I think I just lost my resolve. Mmmm, pears and cheese. Looks awesome,thanks!:)

  4. 10-21
    5:55
    am

    This post was almost like being there!

  5. 10-21
    5:55
    am

    Hi Suzanne,
    Do you know what variety of pears they are?

    We have a tree on our land just like it
    I peel them,slice then stew up w/ a few lemon slices and a little sugar Delicious!

    Anne

  6. 10-21
    5:57
    am

    No, I have no idea what kind of pears they are, but they look good!

  7. 10-21
    6:23
    am

    :hungry2: Mmmmm that looks so good….made my mouth water! What a beautiful state you live in…makes me miss the mountains but I’m getting used to the beauty of the prairies. My father was a true ‘flat lander’ or ‘stubble jumper’..he always said he loved the mountains..BUT they get in the way of the view! :no:

  8. 10-21
    7:19
    am

    Suzanne,….As the saying goes..You have just made an old man happy!!
    I am a eighty year old English widower,who just happens to own a large orchard.Feeling neglected,especially in the culinary department.I decided to try your Pear and Cheddar Galette.I had all the ingredients,perhaps not all the necessary skills and although I am not familiar with all the American terminology and measurements.I threw caution to the winds and gave it a go!! Bliss. :happyflower:
    I might invite some ladies from the local”bitch and stitch” {Womens Institute} to tea .to demonstrate my new found prowess and stir up a little envy. :devil2:
    I shall try more of your recipies and keep you advised of the results
    Regards Chris.

  9. 10-21
    7:30
    am

    That’s wonderful to hear! I’m sure the ladies will love you!

  10. 10-21
    8:36
    am

    Pie looks yummy!! Am voting everyday for you and have asked friends to vote too,hope you win!!

  11. 10-21
    8:37
    am

    The Cheddar and Pear Galette looks tasty! I have an thirteen year old non-pie eating son….. The Galette would not persuade Andrew, I have learned….. more for me!!! :shimmy:

  12. 10-21
    8:50
    am

    Loved the post, I voted again,sure hope you win.

  13. 10-21
    9:13
    am

    I don’t even like most pears but I would willingly sample your gal thingy! Pears seem mealy to me, but I had some delicious crisp ones in England years ago. :hungry:

  14. 10-21
    9:14
    am

    And I forgot to add how nice it is to “meet” 2 of my fellow commentators – that is a nice plus to today’s post.

  15. 10-21
    12:04
    pm

    Glad you like the recipe …… I want to make one with cranberries, I think they would go well with the pear. I also think this recipe would work well with peaches, although it would have more juices it would be a nice summer dessert.

  16. 10-21
    12:13
    pm

    slurp !slurp !chew! chew!!!!Yum! I just felt 4 virtual pounds cling to my hips!

  17. 10-21
    2:09
    pm

    Voted :) I’m laughing at your two cats. I had a small 4 yr. old cat who always pounced on my new kitten. The older one is white and the younger is a tortise almost black. Well the little one is now a lot bigger and guess who attacks the other one now – payback is great lol.

  18. 10-21
    2:13
    pm

    We were in Utah recently and the neighbor brought over a basket of fresh pears. I did my Galette with pears and raisins. Yours looks wonderful and since I am home now I will try apples and cheddar.

    I voted and will continue until the voting is over. Good luck

  19. 10-21
    6:02
    pm

    I want to jump into those pictures and eat Gallette and run through the orchard!

  20. 10-21
    9:11
    pm

    Bee!!! So, you are there! Cool!
    I saw a Gallette made on Everyday Italian, by Giada, and also I think Ina Garten made on on her show. I think Giada made hers with jam inside and maybe a glaze…it may still be on her site, at Food Tv. They are so cool. I remmeber Giada’s was more flat – prob. because being as hers had jam as the filling, there was nothing to leak/spill…they look FAB. Lovely! This week, I made cornbread, a pecan pie and then pecan shortbread cookies, in an afternoon…after that, I swore I NEVER wanted to bake again..at least until Thanksgiving. LOL I was BEAT. I guess I didn’t inherit those genes from my late mother, who LOVED cooking, freezing dishes, baking homemade bread…ugh..wore me out.

  21. 10-22
    1:02
    pm

    ok…Im hungry now… What a week to start a diet!

  22. 10-25
    11:34
    am

    I just realized I have company coming over tonight…my ex husband is bringing his mother who is visiting from Portugal…Luckily my son is her favorite grandson!!….so, guess what? I am going to try out that Gallete…but I don’t have time to go purchase pears, so I will make it with apples, and golden raisins…I think that will work well with the cheese….I will let you know how that turns out :)
    Thanks for the inspiration,

    Amber :heart:

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