Pear, Bleu Cheese and Prosciutto Galette

There are many things that I love about Alex, but I guess the main reason I keep her around is that the girl is always down to cook and eat with me. After years of chef-ing and noshing together, I’ve gotten to know her palette pretty well. If there’s two things she loves, it’s bleu cheese and caramelized onions.  So when I saw this recipe for a pear, caramelized onion, bleu cheese, and prosciutto galette from Bev Cooks, I knew it had Alex’s name all over it.

We’re a couple of college educated girls, but honestly we’re having a little trouble with the word “galette”– how do we pronounce it? We’re going with gal-ette, but it’s very possible there’s some sort of fancy French accent that we’re missing.

Whether you pronounce it with an accent or not, this recipe will make you feel fancy. It’s not a lot of work, either! Thanks, Pillsbury, for making pie crust so simple when we want to eat pie for dinner in a pinch.

Onions, Pears, Bleu Cheese, Prosciutto, Egg, and Pie Crust...that's it!

Onions, Pears, Bleu Cheese, Prosciutto, Walnuts, Egg, and Pie Crust…that’s it!

For this recipe which yields two galettes, you’ll need one very large onion, two pears, bleu cheese crumbles, walnuts, 8-10 slices of prosciutto, one egg, and a box of Pillsbury refrigerated pie crusts. I’m not specifying amounts for the cheese or nuts because we each dressed up our galettes differently–tailor it to your tastes! Bleu cheese fiend? Pile it on! Who am I to restrict you to 1/4 of a cup?

Alex chopping an onion--she swears sucking on a spoon will stop you from crying while you cut!

Alex chopping an onion–she swears sucking on a spoon will stop you from crying while you cut!

First thing’s first: preheat that oven to 415 degrees!

Alex started by chopping up the onions super thin and caramelizing them for about twenty minutes over low heat. I let her handle this because the girl is awesome at it. I’m way too impatient for slow cooking over low heat, and I always end up burning the onions because the flame is too high or taking them off before they’re fully cooked–trust me, you don’t want either of those things in your galette.

Once your onions are all nice and brown and tender, put them in the middle of your pie crust. Your crust should be rolled out onto a greased baking sheet.

Mise-en-place: everything in one place, ready to go

Mise-en-place: everything in one place, ready to go

Thinly slice your pears, and add them to your galette. Then sprinkle walnuts and bleu cheese on top. Finally, layer on your prosciutto.

Fold the edges of the crust over the top, but leave an open hole. Lightly beat the egg and brush egg on the edges to help them stick together during the baking process. It also helps the crust brown up–yum!

photo 4

Oven ready

Bake these puppies for about 30 minutes. I like to check up on my masterpieces every so often during the baking process so that I take it out at the perfect time–crispy and golden. Try not to slobber all over your oven door…the scent is that amazing.

The final product served with Pineapple Pear wine from the Ferrone Family Winery in Scranton

The final product served with Pineapple Pear wine from the Ferrone Family Winery in Scranton

It took all of our will power to set up some photographs before digging in. As you can see, Alex’s got a litttttttttle deformed when we transferred it from the baking sheet to the plate, so make sure you really grease those baking sheets well!

These make a delicious meal for those days you’re feeling a little more refined but don’t have hours to dedicate to creating a gourmet meal. Plus, they’re huge–definitely too much for one person to eat for one meal…can you say leftovers?

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