Rosemary Pear Galettes with Caramelized Onions + Marscapone


I'm getting so excited for our month of cooking with Friendsgiving and Thanksgiving just around the corner. The past two years we've hosted our friends at our place in Philly, usually a couple of weekends before the actual holiday (you can see last years here). It's a nice little warm up for making Thanksgiving dinner for Robert's family. 

We started writing down recipe ideas on our honeymoon, because that sounds totally normal, and mini galettes was high on my list for this years menu. I bounced back and forth between fruits and cheeses before landing on this particular combination. I could honestly eat this any time of day and be happy given the balance between sweet and a little bit savory. 

Galette Dough
recipe via Food + Wine

2 cups + 2 tablespoons all-purpose flour, plus more for dusting
1 tablespoon granulated sugar
1 teaspoon salt
2 sticks cold unsalted butter
1/2 cup ice water

In a large mixing bowl combine flour with sugar and salt. Using a box grater, grate the butter into the flour mixture. Gently mix the dough together by hand until the butter is incorporated. Slowly sprinkle the ice water onto the dough, gently mixing with a wooden spoon as you go. Turn the dough onto a lightly floured work surface and pat down into a disc. Fold the dough in half once and pat down- repeat this step twice. Pat the dough into a disc once more after folding, wrap tightly with plastic wrap and refrigerate to chill about 30 minutes. Keep refrigerated until ready to use. Prepare two baking sheets with parchment and set aside. Divide the dough into 6 equal pieces and roll each into a ball. Roll each piece into a 6 inch round and set aside for filling. You'll want about a one inch border to fold over on the filling. For consistency, using a glass or a biscuit cutter to mark where the filling goes on each piece of dough is quite helpful. Divide the dough between the two trays before filling. 

Rosemary, Pear and Caramelized Onion Filling
3 tablespoons marscapone, divided
1 tbs olive oil
1 medium onion, chopped
2 ripe red pears, sliced
1-2 tablespoons fresh rosemary

Preheat oven to 375°. In a skillet over medium heat, warm 1 tbs olive oil. When shimmering, add onions. Let cook, undisturbed for 10 minutes. Stir onions once and continue to cook for 10 minutes. Add a splash of water to the skillet and stir, taking care to scrape up any browned bits. Let cook for an additional 10 minutes, stirring occasionally. After 30 minutes total, onions should be blonde in color and have a jammy consistency. Remove from heat and set aside. 

Leaving about a one inch border for the dough to be folded over, start by spreading a thin layer of marscapone in the middle. Top with a spoonful of caramelized onions, followed by the pear slices, and finish by sprinkling with rosemary. Fold the dough over the filling, gently overlapping as you go. Bake for 45 minutes, or until the edges of the galettes have browned.