Pear, Apple & Blue Cheese Galette recipe by Helles Belles Bites

his recipe was first published: November 2015 | Hells Belles’ Bites 


2 large red onions

Knob of butter

3 thyme sprigs

2 sprigs rosemary

1 tbsp balsamic vinegar

150 ml dry cider

1 tbsp soft brown sugar


1 packet ready-made shortcrust pastry

1 large pear

1 large apple

Squeeze of lemon

1/2 tbsp oil

Salt & pepper

2 thyme sprigs, leave picked

2 sprigs rosemary, finely chopped

150g blue cheese

50g walnuts, toasted

1 egg


1      Finely slice the onions and place in a saucepan along with the butter. Cook for a couple of minutes on a medium heat until the onions have softened then add the remaining ingredients. When the sugar has completely melted, reduce the heat to a gentle simmer and cook for 10 – 15 minutes until thick and glossy. Set aside to cool.

2      Roll out the pastry on a floured surface to a 30cm circle of 1cm thickness. Place of a baking tray lined with parchment paper. Spoon on the cooled chutney leaving a 6cm boarder. Thinly slice the pear and apple and throw in a bowl long with the lemon, oil, salt and pepper and finely chopped herbs. Coat with the oil then arrange the slices on top of the chutney.

3      Top the fruit with the roughly chopped walnuts and crumbled cheese before folding in the excess pastry and brushing with an egg wash. Place in a preheated oven at 180/Gas 4 for 25 minutes, or until the pastry is cooked and golden.


Try and choose a less juicy variety of pear for this recipe to ensure there is not too much liquid in your galette.

Image and recipe by Helen Upshall []

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