Lately, I've been so busy on the weekends, I barely have time for anything. This was the first weekend in a while that I was able to spend at home. So what did I do? I caught up with good friends and did some baking. This recipe has been on my to do list for quite some time now and I'm glad I finally had the chance to try it out.
The galette was delicious with gooey warm brie perfectly balancing out the rosemary roasted pears. This sweet and savory treat goes perfect with the cold autumn weather.
Instead of the traditional pumpkin pie, try bringing this roasted pear & brie galette.
Have a safe and wonderful Thanksgiving everyone!
Roasted Pear & Brie GaletteAdapted from Kitchen Tested
Roasted Pears1 Bartlett pear, sliced ¼ cup maple syrup 2 tbsp butter 1 tbsp lemon juice 1 tbsp water ½ tsp chopped fresh rosemary ½ vanilla bean pod, sliced
Fillings1 sheet ready made pie crust pastry 4 ounces brie cheese, sliced roasted pears *recipe above 1 egg, splash of milk, whisked together for egg wash
Preheat the oven at 375 degrees. Thinly slice the pear with the peel on and place in a casserole dish. Top the slices with the lemon juice, maple syrup , vanilla bean, and rosemary. Scatter pieces of the butter evenly on the pears then add water to the dish. Roast the pears at 365 degrees for 30 minutes, until soft and beginning to brown. When the pears are roasted, set them aside to cool slightly. Reduce oven to 350 degrees.
Lightly flour a piece of parchment paper and unroll the pie crust pastry. Place the brie slices in the center of the dough, leaving less than an inch around the edges. Then top with the roasted pears and the sauce and juices from the pears.
Fold up the sides of the pastry into a pie shape over the sides of the filling, leaving an open face. Brush the egg wash onto the pastry. Move the galette on the parchment paper to a cookie sheet and bake in the oven at 350 degrees for 40-45 minutes, or until the crust is brown and crunchy.
Let galette cool for 30 minutes before slicing.