Pear, Goat Cheese, Proscuitto, and Sage Galette

hana | gutfloral
hana | gutfloral
June 26, 2020
This savory sweet galette is made with a flakey creme fraiche crust and topped with goat cheese, pears, prosciutto, sage, and honey drizzle. The steam from the Anova Precision Oven poaches the pears perfectly without compromising their shape or natural flavor. The combination of both the steam and high heat from the Oven also gives the galette a crispy golden-brown crust while maintaining a tender and flakey inside.
Prep Time
Cook Time
Pear, Goat Cheese, Proscuitto, and Sage Galette
5 (1)
70 g
all-purpose flour, unbleached + extra for workspace
70 g
spelt flour
½ Tbsp
granulated sugar
¼ tsp
5 Tbsp
unsalted butter, cold + cubed
90 g
creme fraiche, cold
medium-sized anjous pears, thinly sliced
3 Tbsp
lemon juice
3 Tbsp
1 Tbsp
130 g
goat cheese
prosciutto strips
sage leaves
egg wash mixture
2 Tbsp
turbinado sugar
1 Tbsp
honey (for drizzling)

1. Prepare workspace.

Dust your workspace and your rolling pin with a generous amount of flour.
Prepare workspace.

2. Combine dry ingredients.

Combine flour, sugar, and salt in the bowl of a food processor and pulse for five seconds.
Combine dry ingredients.

3. Add butter and creme fraiche.

Add the cubed cold butter and cold creme fraiche to the dry ingredient mixture.
Add butter and creme fraiche.

4. Pulse ingredients together.

Pulse the ingredients together until they form a ball of dough.
Pulse ingredients together.

5. Roll your dough.

Roll your dough out into a circle, about 12 inches in diameter, 1/8 inch thick.
Roll your dough.

6. Chill your dough.

Line a baking sheet with parchment paper. Cover your rolling pin with more flour to prevent sticking. Carefully lift the dough with your rolling pin and transfer to the baking sheet. Tightly cover with saran wrap and let the dough chill in the fridge for at least 1 hour.
Chill your dough.

7. Prepare your filling.

While your dough chills, whisk together sugar, salt, and cornstarch in a mixing bowl. Add lemon juice and then gently toss your pears in the mixture until fully incorporated. Set aside.
Prepare your filling.

8. Preheat Oven.

Sous Vide Mode: Off
Steam: 50%
Temp: 350°F
Heat: Rear

9. Prepare your dough.

After at least one hour has passed, remove the baking sheet containing your dough from the fridge. Place a 10-inch tart pan or cake pan over the dough and carefully remove the excess dough around the edges
Prepare your dough.

10. Add filling.

Spread a layer of goat cheese over the middle of the dough, leaving 1 inch around the edges. Then pile on the pears, prosciutto, and sage.
Add filling.

11. Fold the dough.

Gently fold the edges of the dough over the filling.
Fold the dough.

12. Brush edges and sprinkle sugar.

Brush the edges with the egg wash mixture and then sprinkle a generous amount of turbinado sugar. Chill in the fridge for 20 more minutes.
Brush edges and sprinkle sugar.

13. Bake for 40 minutes or until crust reaches desired crispyness/golden brown.

Bake for 40 minutes or until crust reaches desired crispyness/golden brown.
Sous Vide Mode: Off
Steam: 50%
Temp: 350°F
Heat: Rear
00:40 Timer

14. Drizzle and enjoy!

Lightly drizzle some honey over the galette and enjoy warm! Store in the fridge for up to 3 days.
Drizzle and enjoy!
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