Pear, Beenleigh Blue & Rosemary Galettes

Preparation info
  • Serves


    • Difficulty


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.


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


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 (