This rustic galette features caramelized Vidalia onions, sweet pears, and savory blue cheese wrapped in a flaky pie crust, all topped with fresh arugula for a deliciously balanced dish.
Ingredients
- 2 Vidalia onions, sliced
- 1 tbsp butter
- 1 tbsp olive oil
- 3 pears, thinly sliced
- 1 pie crust
- 1/4 cup Roth Buttermilk Blue Cheese Crumbles
- 1 tbsp milk
- 1 cup arugula
Method
- In a large skillet, heat butter and olive oil over medium heat. Add sliced onions and cook undisturbed for 5 minutes. Add a pinch of salt and stir. Continue cooking, stirring often, for about 50 minutes until the onions are caramelized. Set aside.
- Preheat oven to 375°F.
- Roll out pie dough and place on a parchment-lined baking sheet.
- Arrange caramelized onions on the dough, leaving a 2-inch border. Sprinkle half of the blue cheese on top. Layer the pear slices over the onions.
- Fold the edges of the pie dough up over the filling, leaving the center exposed. Brush the edges with milk.
- Bake for 30 minutes or until the crust is golden brown. Remove from the oven and top with the remaining blue cheese. Return to the oven for 5 minutes until the cheese melts.
- Remove from the oven and top with arugula. Serve warm.