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Whipped Gorgonzola, Caramelized Onion, and Pear Galette

September 25, 2024

A Cozy Fall Recipe That Balances Sweet and Savory

Hello, fellow bakers! Even though it may not feel like fall here in Florida, I love embracing the cozy flavors of the season. One of my favorite ways to do that is with this Whipped Gorgonzola, Caramelized Onion, and Pear Galette. It’s like autumn on a plate—whether or not the weather outside agrees!

Why Galettes are Easier than Pies

If you’ve ever been intimidated by the thought of making pie dough or worry about how to make a perfect pie crust, galettes are the answer. The dough doesn’t need to fit neatly into a pan, and there’s no stress about getting an even top crust. You just fold the edges over the filling, and the dough hugs it in an effortless, rustic way—no perfection required. It’s like a pie without the pressure!

Why This Galette Works:

This galette hits all the right notes:

Customizing the Galette: Swapping the Fruit

One of the things I love most about cooking and baking is how easy it is to adapt recipes to make them your own. This galette is no different! If pears aren’t your favorite or if you want to try something new, you can easily swap out the fruit and still enjoy the delicious combination of gorgonzola and caramelized onions.

Here are some ideas:

Whatever fruit you choose, just slice it thinly and layer it as you would with the pears. You can even mix and match fruits to suit your tastes! The galette is flexible and can be customized with whatever you have on hand or whatever’s in season.

Let me know if you try this galette and how you made it your own! You can leave a comment below or share your creations on social media. Happy baking!

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Whipped Gorgonzola, Caramelized Onion, and Pear Galette

This Whipped Gorgonzola, Caramelized Onion, and Pear Galette combines sweet and savory flavors in a flaky, rustic pastry that's much easier to make than a pie. With a creamy gorgonzola base, caramelized onions, and thinly sliced pears, this galette is the perfect cozy fall treat!
Prep Time 2 hours 30 minutes
Servings 8
Author Kristina Richardson

Ingredients

Crust

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp sugar
  • 1/2 tsp salt
  • 8 tbsp unsalted butter 1 stick
  • 1/4 cup ice water

Whipped Gorgonzola

  • 3 oz gorgonzola cheese
  • 1 oz cream cheese, softened
  • 1 tbsp heavy cream
  • 1/4 tsp freshly ground black pepper

Caramelized Onions

  • 2 yellow onions, thinly sliced
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar

Filling

  • 2 medium pears, thinly sliced or fruit of your choice
  • 1 tsp lemon juice
  • 2 tbsp honey
  • Fresh thyme leaves (optional)

Egg Wash

  • 1 egg
  • 1 tbsp water

Instructions

Make the Crust:

  • Put the flour, sugar, and salt into a food processor. Pulse to combine.
  • Cube 1/2 cup of butter and scatter over the top of the flour in the food processor. Pulse mixture until the butter is incorporated and mixture looks like coarse meal.
  • Slowly add ice water and pulse to combine. Continue to pulse mixture with longer pulses until the dough comes together and forms a ball. 1-2 minutes.
  • Turn the dough onto a lightly floured work surface and knead gently to bring dough together. Form the dough into a ball, flatten into a disk, and put between two pieces of parchment paper. Roll dough out into a 12×12 inch round. Place dough into refrigerator and refrigerate for at least 1 hour.

Caramelize the Onions:

  • While the dough is chilling, make the caramelized onions. Heat olive oil in a skillet over medium heat, add your thinly sliced onions, and cook low and slow. You’ll want to stir them occasionally until they’re soft and golden brown—this will take about 20-30 minutes. Once onions are caramelized stir in 1 tbsp. balsamic vinegar and take off heat.

Whip the Gorgonzola:

  • Next, in a small bowl or food processor, blend the gorgonzola and cream cheese with a tablespoon of heavy cream until it’s light and fluffy. Season with black pepper.

Prepare Pears

  • Slice pears into thin slices and put into a small bowl. Toss pears with lemon juice to keep from browning.

Assemble the Galette:

  • Preheat your oven to 400°F
  • Take your galette dough out of the refrigerator and place onto a parchment lined baking sheet. (If your galette dough is too firm to fold the edges over your filling leave the dough out for 10-15 minutes for it to soften.)
  • Spread the whipped gorgonzola evenly over the center of the dough, leaving about a 2-inch border around the edges. Layer the caramelized onions on top of the gorgonzola, followed by your thinly sliced pears (toss them with lemon juice first to prevent browning). Arrange them in a spiral or any way that looks pretty to you!
  • Gently fold the edges of the dough over the filling, pleating it as you go. Don’t worry about being too precise here—the beauty of a galette is in its rustic, freeform look! Brush the crust with an egg wash (1 egg beaten with 1 tablespoon of water) to give it that golden, glossy finish.
  • Bake for 30-40 minutes, or until the crust is golden brown and the pears are tender.

Finishing Touches

  • Once the galette is out of the oven, drizzle it with honey and sprinkle with thyme leaves.

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