Pear, Caramelised Red Onion & Cashel Blue Cheese Galette

Name: Pear, Caramelised Red Onion & Cashel Blue Cheese Galette
Prep time: 25 min
Cook time: 40 min
Ingredients: 250 g Odlums self-raising flour; 125 g unsalted butter (cold, cubed); 4-6 tbsp cold water (adjust as needed); 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

A rustic galette with caramelised red onion, sweet pears, and creamy Cashel Blue cheese, baked in buttery shortcrust pastry. Perfect for lunch or dinner.

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

Method

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.

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Pear, Caramelised Red Onion & Cashel Blue Cheese Galette

Prep Time: 25

Cook Time: 40

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