TEA POACHED PEAR AND CHEDDAR GALETTE
Provided by Trisha Yearwood
Time 3h5m
Yield 8 servings as an appetizer or 4 to 6 servings as a main course
Number Of Ingredients 16
Steps:
- To poach the pears, bring 4 cups water to a boil in a medium saucepan. Remove from the heat and add the ginger and black tea bags; let steep 10 minutes. Squeeze the bags against the side of the pan, then discard them. Stir in the sugar, honey, peppercorns, ginger and lemon peel and bring to a simmer. Add the pears and additional water to cover the pears, if needed. Simmer, turning the pears occasionally, until just tender all the way through, 20 to 22 minutes. Let cool in the liquid. Halve and core the pears and pat dry. Slice the pears into 1/4-inch slices. (You'll get 6 or 7 slices from each pear.)
- Heat the butter in a medium skillet over medium heat. Add the leeks and cook, stirring occasionally, until tender, about 10 minutes. Season with salt and pepper. Set aside to cool.
- Preheat the oven to 400 degrees F.
- Unroll the pie crust on a floured work surface and roll to a 14-inch circle. Center on a parchment-lined baking sheet (it's OK if it overhangs at this point). Spread the leeks on the crust in a 9-inch circle. Sprinkle the cheese over the top. Top with the pears in a spiral. Fold over and pleat the edges of the dough, leaving the center of the galette open. Brush the dough with the beaten egg.
- Bake the galette until the juices are bubbling and the pastry is golden brown and crisp, 40 to 45 minutes. Remove to a baking rack to cool. Serve warm or at room temperature, sprinkled with the chives, if using.
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Joey de Beer
[email protected]This galette looks amazing!
Sandip kushmi
[email protected]I can't wait to try this recipe!
Linda Sampson
[email protected]This galette is a perfect dessert for a special occasion.
Lawrence Rirando
[email protected]I've made this galette several times and it's always a crowd-pleaser.
Bisharat KinG
[email protected]This recipe is a keeper!
Treasures Dumas
[email protected]I'm not a big fan of pears, but I really enjoyed this galette.
MD FAHAD BOYAN
[email protected]I made this galette for a potluck and it was a huge success.
Ana Turner
[email protected]This galette is a great way to use up leftover pears.
MICHAEL Fajobi
[email protected]I added a sprinkle of cinnamon to the filling and it really enhanced the flavor.
Rfff 5555
[email protected]I used Bosc pears instead of Anjou pears and they worked perfectly.
Abresh man Love
[email protected]The crust was a little too thick for my taste, but the filling was delicious.
Fazal Lover boy
[email protected]This galette is the perfect balance of sweet and savory.
Andrew Oluwakayodeelemi
[email protected]I didn't have any cheddar cheese on hand, so I used Gruyère instead. It worked out great!
M Mg
[email protected]This recipe is so easy to follow. Even a novice baker can make this galette look and taste like it came from a professional bakery.
Diveka Kafle
[email protected]I love the idea of using tea to poach the pears. It gives them a lovely subtle flavor.
Leonard Tait
[email protected]This galette was a hit at my dinner party! The combination of sweet pears, sharp cheddar, and flaky crust was divine. I'll definitely be making this again.