Pear, Beenleigh Blue & Rosemary Galettes

Name: Pear, Beenleigh Blue & Rosemary Galettes
Yield: Serves 4
Ingredients: 2 large, ripe but firm pears, peeled, cored & cut into slices 1cm (½ in) thick; 250 g (9 oz, generous 1 cup) Beenleigh Blue; 1 tablespoon crème fraîche; 2 small egg whites; 1 tablespoon finely chopped fresh rosemary, plus a few leaves to garnish; 1 quantity of shortcrust pastry; 50 g (2 oz, 4 tablespoons) unsalted butter, plus a little melted butter for brushing; 1 teaspoon cumin seeds; 2 egg yolks, beaten with 1 tablespoon milk, to glaze; 1 tablespoon caster sugar; Salt & freshly ground black pepper

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

Ripe, sweet pears make an excellent foil for the sharp blue cheese and the aromatic rosemary. As an alternative dish, try replacing the pear and Beenleigh Blue with slices of mozzarella and tomato, top them with a covering of pesto and bake the galettes as usual.

Ingredients

2 small egg whites
250 g (9 oz, generous 1 cup)

Starter
Vegetarian

Method

Whisk the egg whites until just frothy. Put the cheese in a bowl and crush it lightly with a fork, then add the egg whites and crème fraîche and mix to a coarse paste. Season with salt and pepper, then chill.

Roll out the pastry to about 3 mm (⅛