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This savory vegetarian galette recipe is made with pears, gorgonzola cheese, crunchy pecans, and sweet caramelized onions. It’s the perfect holiday appetizer recipe!
This post was originally published on January 12, 2o11.
It is not often that I make something that I have no name for. Such is the story of this…whatever. I am going to call it a vegetarian galette.
You can call it a tart, or be like my father-in-law and call it a pizza. No matter the name, it tastes the same.
Creamy, crunchy and tart, this galette is so versatile! I made 3 of them on Christmas day to take to all of our family gatherings and I only got one piece. That was just because my son didn’t eat all of his ???? And by that, I mean that I took his when he wasn’t looking!
This galette will tempt you from the first bite. This is a great appetizer, side dish, or even dessert with a nice glass of Pinot Grigio. I used Gorgonzola cheese here but that was because the store I went to was out of Roquefort cheese. You can also use a milder bleu if you would like.
You can by all means make your own crust here but seriously, do you really have the time? If you do, don’t tell me.
I don’t always have time, so I use store bought from time to time. Now you crust purists..don’t get your drawers in a bunch. I do make my own pastry crusts and freeze for later use, but on Christmas Day, when I am making 3 of these and a ton of other things, my crust comes from a little blue can. OK?
So without further ado, here is the recipe for my savory vegetarian galette.
Or is that a pear, Gorgonzola, pecan and caramelized onion pizza?
Whatever is is, enjoy it!
Total Servings 8
This savory vegetarian galette is topped with fresh pears, gorgonzola cheese, and sweet caramelized onions. It’s an easy and impressive holiday appetizer.
10 minPrep (inc. refrigeration & rest time)
55 minCook Time
1 hr, 5 Total Time
Ingredients
- 2 large sweet onions, thinly sliced
- 1 TB of balsamic vinegar
- 1 TB of butter, melted
- pinch of salt/fresh pepper
- 1 refrigerated pie crust
- 2 firm Bosc or Anjou pears, peeled and thinly sliced
- 1 TB of flour, all-purpose
- 1/2 C of coarsely chopped pecans
- 3 oz of crumbled Gorgonzola
- 1 egg, slightly beaten
Instructions
- Preheat oven to 425 degrees.
- Cook the onion in the butter and balsamic over medium high heat, 30 to 35 minutes until all caramelized and brown (this time can vary as caramelizing onions can do). Add a bit of salt and pepper and set aside.
- Roll out the pie crust, on a parchment lined stone or cookie sheet, into a 14″ circle.
- Combine the pear slices and flour, toss gently to coat.
- Spread most of the onions to with-in 4″ of the edges. Add the pear over the onions then add the rest of the onions and sprinkle the cheese and pecans over the top.
- Fold over the edges to form a ‘crust’, pressing gently to seal. Brush the dough edges with a bit of the beaten egg.
- Bake for 25 minutes or until golden. You can place foil on the edges if you think it is browning too much.
