Pear-thyme galettes

Cookbook author Erin Gleeson
The Forest Feast Road Trip

Like all of Erin Gleeson’s recipes, this one is open to interpretation. Not a fan of Gorgonzola? Try a different type of cheese or skip it all together. Any kind of jam would work, too. Vanilla ice cream is an ideal accompaniment.

Ingredients

2 (8-by-8-inch) puff pastry sheets
(from a 17-oz. box)
1/4 cup fig jam
2 to 3 pears, thinly sliced
(no need to peel)
3 tbsp. chopped raw walnuts
2 tbsp. crumbled Gorgonzola cheese
2 tsp. fresh thyme leaves
2 tsp. melted butter mixed with
2 tsp. honey

Instructions

Lay puff pastry sheets out on 2 baking sheets and snip off the corners (discard corner dough). Spread a thin layer of fig jam over each, leaving a small border.

Lay pears out in a circular pattern over the jam, overlapping a bit. Sprinkle walnuts, Gorgonzola, thyme and honey-butter mixture over pears.

Fold the edges of the dough to form a round tart.

Bake at 400 degrees for 20 minutes or until golden. Allow to cool and use a spoon to remove any excess juices. This can be made ahead and served at room temperature or prepared ahead and baked during dinner.

Makes 2 (8 to 12 servings)