Gorgonzola, pear & balsamic galette

For the pastry: 

1. Mix the flour, salt and the rosemary.
2. Cut the butter into the seasoned flour until it is the size of small peas.
3. Gradually add the cold water and mix until a dough begins to form.
4. Roll into a ball, wrap in plastic wrap or parchment paper and chill in the fridge for at least 30 minutes.
5. Meanwhile, place a baking stone in the lower third of the oven.
6. Preheat the oven to 180 °C.
7. Roll out the pastry into a circle to about 1/2 cm thick.

For the filling: 

1. For the filling, pat down the Gorgonzola cheese in the centre of the pastry, leaving about 5 cm of border.
2. Briefly toss the pears in the flour to lightly coat them.
3. Layer and arrange the sliced pears on top of the cheese.
4. Tuck the walnuts into the pears.
5. Fold the sides of the galette over the pears by rotating and pinching the dough.
6. Brush the exposed dough with heavy cream.
7. Bake the galette on the baking stone for 45 – 55 minutes until the pastry is golden brown and the fruit is bubbling.
8. Remove from the oven and place the galette on a wire cooling rack.

For the glaze: 

1. For the glaze, warm the honey briefly in a small saucepan.
2. Stir in the balsamic vinegar.
3. Brush the glaze onto the exposed fruit of the galette.
4. Sprinkle with fresh rosemary leaves.
5. Serve warm.

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