Pear Roquefort and Rosemary French Galettes Tartelettes
Elevate your appetizer game with these rustic and elegant Pear Roquefort and Rosemary French Galette Tartelettes. Featuring a buttery, rosemary-infused crust encasing sweet slices of pear, tangy crumbles of Roquefort cheese, and a delicate drizzle of honey, these mini tartlets perfectly marry sweet and savory flavors. A touch of ground black pepper and optional walnuts add depth and texture, while the golden, flaky crust makes them irresistibly beautiful. Ready in just over an hour, these galettes are ideal for entertaining or as a sophisticated snack to pair with wine. Impress your guests with this French-inspired recipe that’s as easy to make as it is stunning to serve!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 120 grams Unsalted butter (cold, cubed)
- 4 tablespoons Ice-cold water
- 1 teaspoon Fresh rosemary (finely chopped)
- 1 teaspoon Salt
- 2 pieces Firm pears (e.g., Bosc or Anjou, thinly sliced)
- 100 grams Roquefort cheese (crumbled)
- 2 teaspoons Honey
- 1 piece Egg (beaten, for egg wash)
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Walnuts (chopped, optional)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, salt, and chopped rosemary.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the texture resembles coarse crumbs.
Drizzle in the ice-cold water, one tablespoon at a time, mixing gently until the dough just comes together. Avoid overworking the dough.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough to a thickness of about 3mm (1/8 inch). Cut out 6 circles, each approximately 12cm (5 inches) in diameter.
Transfer the dough circles to the prepared baking sheet.
Arrange the thinly sliced pears in the center of each circle, leaving a 2-3cm (1 inch) border around the edges. Sprinkle the Roquefort cheese evenly over the pears.
Drizzle a small amount of honey over the pears and cheese, then season with a pinch of ground black pepper. Add chopped walnuts for extra texture, if using.
Gently fold the edges of the dough over the filling, pleating as needed to create a free-form tart shape.
Brush the exposed edges of the dough with the beaten egg to create a golden, glossy finish.
Bake the galettes in the preheated oven for 25-30 minutes, or until the crust is golden brown and the pears are tender.
Remove from the oven and allow the galettes to cool slightly on the baking sheet before serving.
Serve warm or at room temperature as an appetizer or light meal. Enjoy!
Nutrition Facts
Calories |
2368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.1 g | 183% | |
| Saturated Fat | 82.4 g | 412% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 537 mg | 179% | |
| Sodium | 3795 mg | 165% | |
| Total Carbohydrate | 224.5 g | 82% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 48.3 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 665 mg | 51% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 914 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
