Rustic Pear and Blue Cheese Galette with Honey and Thyme
Pear Galette
Buttery galette with caramelized pears, tangy blue cheese, and a honey-thyme drizzle.
Nutrition (per serving)
This galette celebrates the beautiful pairing of sweet pears and pungent blue cheese wrapped in a flaky, buttery crust. It’s relaxed baking — no tins or fuss — just a free-form tart that looks as impressive as it tastes. The honey and thyme add brightness and a little herbal lift that keeps each bite balanced.
I love serving this at a casual dinner party or slicing it warm for a cozy dessert with a scoop of vanilla ice cream. The dough is forgiving, and the filling comes together in minutes, so don’t be intimidated — think of it as a delicious, elegant weeknight treat you can be proud of.
Ingredients
- All-purpose flour:1 1/4 cups
- Granulated sugar:1 tbsp
- Salt:1/2 tsp
- Unsalted butter (cold, cubed):8 tbsp
- Ice water:4 tbsp
- Pears (ripe but firm):3 pieces
- Lemon juice:1 tbsp
- Granulated sugar (for pears):2 tbsp
- Cornstarch:1 tbsp
- Blue cheese (crumbled):4 oz
- Honey:2 tbsp
- Fresh thyme leaves (chopped):1 tbsp
- Unsalted butter (cold, for dotting):1 tbsp
- Egg (for egg wash):1 pieces
- Turbinado sugar (optional, for sprinkling):1 tbsp
- Freshly ground black pepper:1/4 tsp
Instructions
-
Make the dough: In a bowl combine flour, 1 tbsp sugar, and salt. Cut in cold cubed butter with a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized pieces.
-
Add ice water, 1 tbsp at a time, mixing until dough holds when squeezed. Form into a disk, wrap, and chill at least 30 minutes while you prepare the filling.
-
Prep the pears: Peel, core, and slice pears about 1/4-inch thick. Toss slices with lemon juice, 2 tbsp sugar, cornstarch, and a pinch of black pepper; set aside.
-
Preheat oven to 400°F and line a baking sheet with parchment paper.
-
Roll the chilled dough on a lightly floured surface into a roughly 12-inch circle about 1/8-inch thick. Transfer to the prepared sheet using the parchment paper.
-
Arrange pear slices in a single layer in the center of the dough, leaving a 2-inch border. Sprinkle crumbled blue cheese evenly over the pears and dot with the 1 tbsp cold butter. Scatter chopped thyme over the filling.
-
Fold the edges of the dough up and over the filling, pleating as you go to form a rustic edge. Brush the pastry with beaten egg and sprinkle turbinado sugar over the crust if using.
-
Bake until crust is golden and pears are tender, about 35–40 minutes. Rotate the sheet halfway through baking for even color.
-
Remove from oven and let cool 10 minutes. Drizzle with 2 tbsp honey and additional thyme leaves before slicing.
-
Serve warm or at room temperature, plain or with a scoop of vanilla ice cream for dessert.
Tips & Notes
- Keep the butter and water very cold — that’s the secret to a flaky crust.
- Use firm, slightly underripe pears (Bosc or Anjou) so they hold their shape while baking.
- If you prefer less tang, mix half the blue cheese with a milder cream cheese to soften the flavor.
