Cheddar and Pear Galette
By Hetty Lui McKinnon · 40 minutes · 4 servings
A recipe by Hetty Lui McKinnon from NYT Cooking: its ingredients and steps as published. The introduction, tips, photos and reader notes are on the original.
Details
- ⏲️ Prep time: 10 minutes
- 🍳 Cook time: 30 minutes
- ⏱️ Total time: 40 minutes
- 🍽️ Servings: 4
Ingredients
- 1 egg
- 1 tablespoon milk or water
- 1 (9- to 14-ounce) sheet frozen puff pastry, thawed but still cold
- 2 cups (8 ounces) grated sharp white Cheddar, divided
- Salt
- 1 ½ teaspoons freshly ground black pepper, divided
- 2 firm Bosc pears, cored and thinly sliced
- 12 to 15 sage leaves
- Extra-virgin olive oil
Directions
- Heat the oven to 400 degrees. Line a sheet pan with parchment paper. In a small bowl, whisk together the egg and milk and set aside.
- Place the puff pastry dough onto the parchment paper. Gently press the longer edge of the pastry out to make it a bit more square, but don’t worry too much about getting the sides equal — a square-ish rectangle is fine. Scatter 1 cup of grated cheese onto the pastry, leaving a 1-inch border all around the edges. Season with a little salt and 1 teaspoon of black pepper. Arrange the pear slices in a circular pattern on top of the cheese, overlapping them slightly to fit. Top with the remaining 1 cup of grated cheese. Season with the remaining ½ teaspoon of black pepper and a little salt and scatter over the sage leaves.
- Using the parchment paper as a lever, fold the sides of the dough up and over the filling, pressing gently to seal the folds. Brush the beaten egg wash all over the exposed dough. Drizzle olive oil over the whole galette. Bake until the pastry border is puffed and the cheese is golden, 20 to 22 minutes.
- Cool for 5 to 10 minutes. Cut into wedges and serve.
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