Truffle Honey Galette with Sautéed Pancetta, Shallots, and Pear

A beautiful, rustic galette is always a good idea. Especially this rich, earthy, sweet and savory version.

This Truffle Honey Galette is a delicious and simple winter dish. Made with ingredients like earthy white truffle oil, rich and sticky honey, savory pancetta, aromatic shallots, and sweet winter pears, it's the perfect balance of sweet and savory. It's made even more simple to prepare by using a puff pastry sheet. Perf for everything from quick weeknight meals, to date nights and holiday menus.


If you make this recipe, be sure to tag @threebirdsonestove so I can see your gorgeous galette masterpiece.

Prep Time: 20 Minutes

Cook Time: 25-30 Minutes

Yield: Serves 2-4


Ingredients

1 prepared puff pastry sheet at room temperature

¼ cup honey, plus 1 tablespoon

1 tablespoon white truffle oil

2 ripe Bartlett pears (about 10 ounces) cut into ¼-inch thick slices

2 shallots (about 5 ounces) thinly sliced

4 ounces diced pancetta

½ pound Brie, thinly sliced

1 egg

1 teaspoon water

¼ cup freshly grated Parmigiano-Reggiano or Pecorino cheese


Directions

Preheat oven to 400 degrees F.

  1. Add honey and truffle oil to a small bowl. Use a fork to combine. Place aside.

  2. Add pancetta to a room temperature skillet. Bring to low-medium heat and sauté for 5 minutes. Add 1 teaspoon olive oil and shallots. Season with salt and pepper. Sauté 5 minutes. Bring skillet to medium heat. Add sliced pear and 1 tablespoon honey. Sauté for 10 minutes. Place mixture aside in a bowl.

  3. Line a baking sheet with parchment paper. On a floured surface, gently roll out pastry sheet to a circle about 13 inches wide. Transfer to prepared baking sheet. This doesn’t have to be a perfect circle - galettes are most beautifully prepared rustically!

  4. Leaving a 1 ½-inch border around the pastry sheet, spread brie evenly over the dough, breaking some slices apart if necessary to cover entire surface. Drizzle with ¼ of the truffle honey. Arrange the sautéed pancetta, shallots, and pears evenly on top. Drizzle with remaining honey. Don’t be afraid to drizzle some over the border, as well.

  5. In a small bowl, whisk together egg and water. Fold the edge of the dough up and over filling. Brush border with egg wash.

  6. Sprinkle border with grated cheese. Bake 25-30 minutes, until crust is golden and filling is bubbling. Serve warm or at room temperature.








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