Pear and Honeyed Goat Cheese Galette

This Pear and Honeyed Goat Cheese Galette is gorgeous, delicious and surprisingly easy to make!  It’s a showstopper worthy of a much more difficult recipe, yet it’s very easy to make, thanks to the food processor.

The combination of goat cheese, honey, and a touch of nutmeg in the filling adds a definitive winter warm flavor with the seasonal pears.  Roasting those pears adds another layer of flavor.  Your tastebuds will say thank you, thank you, thank you!!!

With just a few pulses of the food processor, this dough comes together so easily.  Flour, salt, butter, apple cider vinegar and water are all that you need.

Shape the dough into a disk and refrigerate it for about 30 minutes.

Meanwhile, prepare the goat cheese filling.  Combine the goat cheese and honey together.  Add the brown sugar and nutmeg and whisk or stir until it’s smooth.

Roll out the dough into a large circle.  It doesn’t have to be perfect.  Looking at mine, you can see the rough edges.  I prefer a more rustic look but if you want a more finished look, you can trim the edges into a neat circle.

Spread the goat cheese filling over the top, leaving a 2-inch border without any filling. 

For the pears, slice each pear in half and then into 1/4-inch slices until about 1/2-inch below the stem.  Don’t slice all the way through or you won’t get this pretty fanned look.  Fan each pear out over the goat cheese filling.  Fold the dough up over the pears.

Bake the galette in a 425°F oven for 25 to 35 minutes.  Let it cool for about 10 minutes and then garnish it with drizzles honey and rosemary leaves.


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Lastly, if you make Pear and Honeyed Goat Cheese Galette, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Pear and Honeyed Goat Cheese Galette

Makes: 8 servings

Prep Time: 25 minutes

Bake Time: 35 minutes

Total Time: 1 hour plus chill time 30 minutes


  • 2 cups (250 grams) all-purpose flour
  • 1 tsp kosher salt
  • 3/4 cup cold unsalted butter, cubed
  • 4 ounces cold goat cheese
  • 1 tbsp apple cider vinegar
  • 2 tbsp ice water
  • 3 slightly firm medium Bosc pears (537 grams)
  • 1 large egg
  • 1 tbsp water
  • 1 tbsp granulated sugar
  • Garnish: clover honey, fresh rosemary

Honeyed Goat Cheese Filling:

  • 6 ounces goat cheese
  • 3 tbsp clover honey
  • 1 & 1/2 tbsp firmly packed light brown sugar
  • 1/4 tsp ground nutmeg


Make Pastry:

In the work bowl of a food processor, place flour and salt; pulse until combined. Add cold butter and cold goat cheese, and pulse until mixture is crumbly. Add vinegar, pulsing until combined. With processor running, add ice water, 1 tablespoon (15 grams) at a time, just until dough comes together. Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.

Make Honeyed Goat Cheese Filling:

In a medium bowl, whisk together goat cheese and honey until smooth. Whisk in brown sugar and nutmeg. Use immediately, or refrigerate until ready to use.

Make Galette:

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

On a lightly floured surface, roll dough into a 14-inch circle, about 1/4-inch thick. Transfer to prepared pan. Spread Honeyed Goat Cheese Filling onto dough, leaving a 2-inch border.

Cut pears in half vertically through stems. Scoop out core of each half. Place pears cut side down, and cut into thin slices, leaving about 1/2-inch intact below stem. Fan pears out, and place on top of filling, overlapping as needed. Fold edges of dough over pears.

In a small bowl, whisk together egg and 1 tablespoon water. Brush egg wash onto dough, and sprinkle with sugar.

Bake until crust is golden and bottom is browned, 25 to 35 minutes. Let cool on pan for 10 minutes. Garnish with honey and rosemary, if desired. Serve warm or at room temperature.

Recipe from Bake from Scratch


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