I have been on a pastry kick lately, here is the second of 4 Galette that I will be posting. I had all this goat cheese left over from Thanksgiving so I have been thinking up ways to use it - I hope you enjoy this.
For the pastry: 1 1/4 cups all-purpose flour 1/4 teaspoon salt
2 tablespoons of raw sugar 8 tablespoons Earth Balance, cut into small cubes 1/4 cup sheep sour cream 2 teaspoons fresh lemon juice 1/4 cup ice water
2 large Bosc pears, peeled, cored and sliced thinly
1 tablespoon fresh lemon juice
2 tablespoons sugar
1 teaspoon corn starch
2 tablespoons chopped fresh rosemary, divided
6 ounces goat cheese, room temperature
Coarse sugar (optional)
3 tablespoons toasted sliced almonds
Place the flour, sugar and salt into a food processor followed by the Earth Balance, pulse into the mixture forms a course mixture.
Whisk together sour cream, lemon juice and water. Add to food processor and pulse until a ball forms. Turn out onto a floured surface and form into disc, wrap in plastic wrap and chill for at least 2 hours.
Preheat the oven to 350 degrees
Remove dough from fridge onto a floured work surface and roll out to about a 12 to 14-inch circle. Transfer to a parchment lined baking sheet
Toss pears with lemon juice. Combine sugar, corn starch and 1 tablespoon rosemary in a small bowl. Gently stir into pear mixture.
Unroll pie crust on parchment paper and use a rolling pin to roll it out another about an inch or so. Spread goat cheese in the middle of the pie crust, leaving about 2 inches of the perimeter clear of cheese. Layer pears on top of goat cheese.
Fold the edges of the dough on top of each other around the entire perimeter of the galette until it is sealed.
Brush the pie crust edges with the almond milk, sprinkle edges with a little bit of coarse sugar (optional) and bake for 35 minutes or until golden brown. Allow to cool.
Sprinkle with reserved rosemary, almonds and drizzle with honey before serving.