Prep Time: 15 minutes
Cooking Time: 45–55 minutes (including caramelising the onions)
Total Time: 65–75 minutes (including resting)
Servings: 4 people
Sweet honey-roasted pears, creamy Cornish Brie and caramelised red onions come together in this beautifully golden autumn galette. Wrapped in buttery, flaky pastry and finished with fresh thyme and a drizzle of honey, it's the perfect balance of sweet and savoury. Delicious served warm for a cosy lunch, light supper or as a centrepiece when entertaining friends and family.
Ingredients
- 200g Cornish Brie, sliced
- 1 sheet ready-rolled all-butter puff pastry (approximately 320g)
- 2 ripe but firm pears, cored and thinly sliced
- 2 medium red onions, thinly sliced
- 20g butter
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- 1 tbsp clear honey (2 tsp for the pears, 1 tsp to finish)
- 1 tsp fresh thyme leaves, plus extra to garnish
- 1 egg, beaten
- Freshly ground black pepper
- Pinch of sea salt
Method
- Caramelise the onions. Heat the butter and olive oil in a large frying pan over a medium-low heat. Add the sliced red onions with a pinch of salt and cook gently for 20–25 minutes, stirring occasionally, until soft and golden. Stir in the balsamic vinegar and cook for another minute. Set aside to cool.
- Prepare the pastry. Preheat the oven to 200°C (180°C fan) and place a metal baking tray inside to heat up. Unroll the puff pastry onto a separate sheet of baking parchment. Lightly roll out the corners to form a more rounded shape, if desired.
- Prepare the pears. Pat the pear slices dry with kitchen paper, then gently toss with 2 teaspoons of honey until lightly coated.
- Build the galette. Spread the caramelised onions over the centre of the pastry, leaving a 4cm border around the edges. Arrange the pear slices in a single layer over the onions, then tuck generous pieces of Cornish Brie between them.
- Fold the edges. Sprinkle over the thyme leaves and a little freshly ground black pepper. Fold the pastry border inwards over the edges of the filling, overlapping and gently pressing the folds to create a rustic, free-form tart.
- Chill if needed. If the pastry has become soft during preparation, refrigerate the assembled galette for 10 minutes to help it hold its shape and puff up during baking.
- Bake until golden. Brush the exposed pastry with beaten egg. Carefully transfer the galette, still on its baking parchment, onto the preheated baking tray. Bake for 25–30 minutes, until the pastry is crisp and golden, the pears are tender and the Cornish Brie has melted beautifully. Check that the underside of the pastry is cooked through before removing it from the oven.
- Finish and serve. Remove from the oven and allow to rest for 5 minutes. Drizzle with the remaining teaspoon of honey, scatter over a few fresh thyme leaves and serve warm.
