Pear and Blue Cheese Galette | Finger Lakes Wine Country

Name: 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 int 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), slided 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

www.fingerlakeswinecountry.com

This free-form, rustic tart straddles the line between sweet and savory, making it the perfect last course after a rich holiday dinner.

View full recipe on www.fingerlakeswinecountry.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fingerlakeswinecountry.com.

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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 int 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), slided 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