October 6, 2025
Pear, Caramelised Red Onion & Cashel Blue Cheese Galette
Pear, Caramelised Red Onion & Cashel Blue Cheese Galette
A rustic galette with caramelised red onion, sweet pears, and creamy Cashel Blue cheese, baked in buttery shortcrust pastry. Perfect for lunch or dinner.
Print Pin RateServings: 6 people
Calories
Carbs
Protein
Fat
Ingredients
For the shortcrust pastry:
- 250 g Odlums self-raising flour
- 125 g unsalted butter cold, cubed
- 4-6 tbsp cold water adjust as needed
For the filling:
- 3 medium red onions thinly sliced
- 1 tbsp unsalted butter
- 1 tsp brown sugar
- 1 tsp balsamic vinegar
- 3 ripe but firm pears thinly sliced
- 180 g Cashel Blue cheese crumbled
- 1 egg yolk beaten (for glazing)
- 1-2 tbsp pumpkin seeds
Instructions
Make the pastry:
- Rub the cold butter into the flour until the mixture resembles fine breadcrumbs.
- Gradually add cold water, 1 tbsp at a time, until the dough comes together.
- Form into a disc, wrap in cling film or parchment, and chill in the fridge for at least 30 minutes.
Caramelise the onions:
- Heat butter in a pan over medium-low heat.
- Add the sliced onions, sugar, and balsamic vinegar.
- Cook slowly for 20–25 minutes, stirring occasionally, until soft and golden. Set aside to cool.
Assemble the galette:
- Preheat oven to 200°C (400°F) and line a baking tray with parchment paper.
- Roll out the chilled pastry on a lightly floured surface into a roughly 30cm circle.
- Transfer to the prepared tray.
- Spread the caramelised onions in the center, leaving a 5cm border.
- Arrange pear slices on top of the onions and sprinkle with Cashel Blue cheese.
- Fold the edges of the pastry over the filling, pleating slightly as you go.
Glaze and decorate:
- Brush the exposed pastry edges with beaten egg yolk.
- Sprinkle pumpkin seeds over the edges for texture and crunch.
Bake:
- Bake for 25–30 minutes, or until pastry is golden and crisp and the cheese has melted.
- Allow to cool slightly before slicing.
Note:
- Serve warm or at room temperature.