Pear and Blue Cheese Galette | Finger Lakes Wine Country

Ingredients

• 1-1/2 cups all-purpose flour, plus more as needed to roll out dough
• 1/2 tsp kosher salt
• 1 Tbsp finely minced fresh rosemary
• 1/2 cup (4 oz. or 1 stick) unsalted butter, very cold, cut into 1/2" cubes
• 1/2 cup ice water, plus more as needed
• 1 egg, beaten well with 1 tsp. water (for egg wash)
• 1-1/2 lbs firm-ripe pears, such as Anjou or Bartlett (or a mix), sliced into 1/4" wedges
• 1 Tbsp sugar
• 1/4 tsp kosher salt
• 2 Tbsp cornstarch
• 1 lemon, zest of
• 2 Tbsp Wagner Vineyards Riesling Ice Wine
• 2 Tbsp unsalted butter, melted and cooled slightly
• 3 oz gorgonzola cheese, crumbled