Blue Cheese and Pear Galette with Toasted Pecans

Why You’ll Love This Recipe

• Perfect sweet-savory balance: ripe pears, tangy blue cheese, and buttery crust.
• Foolproof rustic galette shape—no pie tin needed.
• Pre-roasted pears keep the crust crisp, never soggy.
• Elegant enough for entertaining, easy enough for a weeknight.

Grocery List

• Produce: 3 firm pears (Bosc or Anjou), 1 lemon, fresh thyme
• Dairy: Unsalted butter, blue cheese, mascarpone or cream cheese, 1 large egg
• Pantry: All-purpose flour, granulated sugar, demerara/turbinado sugar, honey, cornstarch, pecans, kosher salt, black pepper, parchment paper

Full Ingredients

For the rustic crust

• All-purpose flour 1 1/4 cups (156 g)
• Granulated sugar 1 tsp (4 g)
• Kosher salt 1/2 tsp (3 g)
• Cold unsalted butter 1/2 cup (113 g), cut into 1/2-inch cubes
• Ice water 3–5 tbsp (45–75 ml), as needed

For the roasted pears

• Firm pears 3 medium (about 1 1/2 lb / 680 g), cored and sliced 1/4 inch thick
• Lemon juice 1 tbsp (15 ml)
• Honey 1 tbsp (15 g)
• Unsalted butter 1 tbsp (14 g), melted
• Cornstarch 2 tsp (6 g)
• Fresh thyme leaves 1 tsp
• Freshly ground black pepper 1/4 tsp
• Pinch kosher salt

For the creamy blue-cheese layer

• Blue cheese 4 oz (113 g), crumbled
• Mascarpone or cream cheese 3 oz (85 g), softened
• Honey 1 tsp (7 g)
• Lemon zest 1/2 tsp
• Pinch freshly ground black pepper (optional)

For assembly and finish

• 1 large egg beaten with 1 tbsp (15 ml) water (egg wash)
• Demerara or turbinado sugar 1 tbsp (12 g)
• Pecans 1/3 cup (35 g), toasted and chopped
• Optional: extra thyme leaves, flaky sea salt, and 1–2 tsp honey for drizzling

Step-by-Step Instructions

Step 1: Make the crust

In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter with a pastry cutter or your fingertips until pea-sized pieces remain. Drizzle in 3 tbsp ice water and toss with a fork. Add just enough additional water for the dough to clump when squeezed. Gather into a disc, wrap tightly, and chill for 1 hour.

Step 2: Roast the pears

Heat the oven to 400°F (200°C). Line a sheet pan with parchment. In a bowl, gently toss pear slices with lemon juice, honey, melted butter, cornstarch, thyme, pepper, and a pinch of salt. Spread in a single layer and roast 12–15 minutes, until just tender but not mushy. Cool completely on the pan so their juices thicken slightly.

Step 3: Mix the creamy blue cheese

In a small bowl, mash the blue cheese with the mascarpone, honey, lemon zest, and a pinch of pepper until smooth and spreadable. If your blue cheese is very bold, taste and add a bit more mascarpone to balance.

Step 4: Roll the dough

On a lightly floured surface, roll the chilled dough into a 12-inch circle, about 1/8 inch thick. Transfer to a parchment sheet on a baking pan. If the dough softened, refrigerate it for 10 minutes before assembling.

Step 5: Assemble the galette

Spread the creamy blue-cheese mixture over the center of the dough, leaving a 1 1/2-inch border. Arrange the cooled pear slices in overlapping fans over the cheese. Scatter the toasted pecans. Fold the border up over the fruit, pleating as you go. Brush the crust with egg wash and sprinkle demerara sugar over the exposed dough.

Step 6: Bake until golden

Bake at 400°F (200°C) for 30–35 minutes, rotating the pan halfway, until the crust is deep golden and the filling is bubbling at the edges. If any juices escape, they will set as the galette cools.

Step 7: Finish and serve

Cool on the pan for 10–15 minutes. Drizzle lightly with honey, add a pinch of flaky sea salt, and scatter a few fresh thyme leaves. Slice and serve warm or at room temperature.

Pro Tips

• Choose firm, slightly underripe pears (Bosc or Anjou) for clean slices and minimal excess juice.
• Keep everything cold for a flaky crust: chill butter, bowl, and even your rolling pin if your kitchen is warm.
• Pre-roasting the pears is key—it concentrates flavor and prevents a soggy bottom.
• Blue cheeses vary in saltiness; adjust the ratio of blue cheese to mascarpone to taste.
• Bake on parchment and rotate once for even browning and crisp edges.

Variations

• Caramelized onion: Add a thin layer of sweet caramelized onions beneath the pears for extra depth.
• Nut and herb swap: Use walnuts or hazelnuts instead of pecans, and swap thyme for rosemary.
• Puff pastry shortcut: Use a thawed 10-inch sheet of all-butter puff pastry; skip the homemade crust and bake 5 minutes less.

Storage & Make-Ahead

Make the dough up to 2 days ahead (or freeze up to 2 months). Roast pears up to 1 day ahead and refrigerate. Assemble and bake just before serving. Leftover galette keeps 2 days covered in the fridge; re-crisp at 350°F (175°C) for 10–12 minutes. Avoid microwaving, which softens the crust.

Nutrition (per serving)

Approximate: 460 calories; 30 g fat; 40 g carbohydrates; 9 g protein; 4 g fiber; 14 g sugars; 430 mg sodium.