Savory Pear, Walnut and Gorgonzola Galette

Try this lovely tart with your Thanksgiving meal. It can be served alongside savory dishes or for dessert with a scoop of vanilla ice cream.
By / Photography By D. Lucas Landis | November 09, 2015


Serves 8–10

Combine flour, sugar and salt into a large bowl. With a pastry cutter or food processor, mix the cold butter with the dry ingredients until you have pea-size pellets of butter. Begin spooning the ice water into the mixture while you start to shape the dough into a ball. Add enough water that the dough combines into a ball. Wrap in plastic wrap and chill for at least 2 hours.

Once the dough has chilled, slice your pears and place into a large bowl. Combine the brown sugar and cinnamon in a small bowl and then sprinkle over the pear slices, tossing to combine. Roll out your pie dough onto a floured surface to about ⅛ inch thick. Cut the excess dough around the edges so you have a clean circle.

Sprinkle the Gorgonzola cheese onto the dough, staying away from the outer edges. Next, add one layer of the pear slices and then sprinkle half of the walnuts on top. Add another layer of pear slices and top with the remaining walnuts. Fold the sides of the galette over the pears by rotating and pinching the dough.

Bake at 400° for 45 minutes or until the pastry is golden brown and the fruit is bubbling. If the walnuts begin to brown too quickly, cover the galette lightly with aluminum foil. Remove from the oven and sprinkle with fresh thyme leaves and serve.

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  • 2½ cups all-purpose flour
  • 1 tablespoon sugar
  • ¾ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, chilled
  • 10 tablespoons ice water (approximately)
  • 4–5 red pears, unpeeled, sliced into ⅛-inch slices
  • ¼ cup brown sugar
  • ½ teaspoon ground cinnamon
  • ½ cup crumbled Gorgonzola cheese
  • ¾ cup chopped walnuts
  • 1 tablespoon fresh thyme, chopped
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