This post is sponsored by Harry & David. This savory pear galette is a delightful combination of flaky, buttery crust, juicy pears and crumbled blue cheese — the perfect sweet-and-savory bite. It’s elegant, simple, and delicious.
Pear season is here, and I couldn’t be more excited.
This galette features a crisp, flaky crust piled with thinly sliced pears and plenty of crumbled blue cheese. The result is a beautiful balance of sweet, savory, and tangy flavors with a wonderful mix of textures.
I love a galette because it’s easier and faster than a traditional pie. The rustic crust is forgiving — you don’t have to fuss over perfect edges — and it bakes up beautiful every time.
I’m thrilled to partner with Harry & David for this recipe. We’ve used their Royal Riviera Pears for years — they’re consistently juicy, sweet, and perfectly ripe, which makes them ideal for a galette like this.
I wanted a savory direction for these pears. Over the years I’ve paired pears with everything from salads to cocktails, but the pear-and-blue-cheese combination felt especially right here. The pears’ sweetness contrasts beautifully with the creamy, tangy blue cheese.
For the cheese I used Rogue Creamery blue cheese and gorgonzola available through Harry & David. Rogue Creamery is incredibly creamy and flavorful — their smoked blue is one of my favorites — and it melts beautifully over the warm pears.
The galette starts with a classic, buttery crust and is layered with thin pear slices tossed with a bit of cornstarch, sugar, and spice to draw out juices and create a glossy filling. I sprinkle some blue cheese on the crust before adding the pears so it gets crispy and a little caramelized as it bakes, then add more on top after it comes out of the oven so some pieces melt and others remain creamy.
The finished galette is both pretty and packed with flavor and texture — flaky crust, tender pears and pockets of tangy blue cheese. It’s versatile too: serve it as an appetizer, a cheese course, or a dessert for a holiday meal or any special occasion.
It feels fancy but comes together easily — perfect for entertaining or a cozy night in. Plus, it tastes incredible.
Savory Pear Galette
Savory Pear Galette
4 people
1 hr
45 mins
1 hr 45 mins
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Ingredients
Crust
- 2 cups sifted all-purpose flour
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1 large egg, lightly beaten
- 1/2 teaspoon white vinegar
- 1/4 cup ice cold water
- 3/4 cups cold unsalted butter, cut into pieces (1.5 sticks or 12 tablespoons)
- For brushing: 1 egg + a few drops of water, beaten together
- Coarse sugar for sprinkling
- 2 ounces crumbled blue cheese
Filling
- 3 Royal Riviera pears, thinly sliced
- 1 1/2 tablespoons cornstarch
- 1 1/2 tablespoons sugar
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 ounces crumbled blue cheese
Instructions
Crust
- Add the flour, sugar and salt to a food processor and pulse until combined. Add the cold butter pieces and pulse until small, coarse crumbs remain.
- In a small bowl, whisk the egg, vinegar and water. Sprinkle the mixture over the flour and pulse until the dough just comes together.
- Remove the dough, shape gently with your hands, wrap in plastic and refrigerate for 30 minutes. After chilling, preheat the oven to 400°F.
Filling & Assembly
- Place the sliced pears in a bowl. Add the cornstarch, sugar, ginger and salt. Toss to coat and let sit for 10 minutes to release juices.
- Roll the chilled dough into a rustic circle about 1/4 inch thick and transfer to a parchment-lined baking sheet. Sprinkle 2 ounces crumbled blue cheese across the center of the dough.
- Arrange the pear slices over the cheese, leaving a 2–3 inch border. Fold the edges of the crust up over the pears, pleating as needed. Brush the crust with the egg wash and sprinkle with coarse sugar. Press additional crumbled blue cheese over the pears and crust edges as desired.
- Bake until the pears are bubbling and the crust is golden, about 40–45 minutes. Remove from the oven and, if desired, sprinkle with a bit more crumbled blue cheese so some melts into the warm pears.
- Let cool slightly, slice and serve.
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Those crunchy blue cheese edges—OMG.