Individual pear, bresaola and blue cheese galettes
Makes: 4Prepare & Cook:
225g plain flour
150g butter, softened
125g blue cheese, crumbled
2 pears, peeled, cored and diced
5 thyme sprigs, leaves picked
90g bresaola, roughly torn
4 tbsp onion chutney
1 SpinneysFood Free Range Egg, yolk only, beaten
2 tbsp chopped hazelnuts
Put the flour and a pinch of salt in a bowl. Rub in the butter and 50g cheese until the mixture resembles coarse breadcrumbs. Stir in 90ml cold water and bring together to form a sticky dough.
Lay 2 sheets of baking paper on a surface. Quarter the dough and divide between the sheets. Top with baking paper and roll the dough into 18cm rounds. Transfer to 2 baking trays and chill for 20 minutes.
Preheat the oven to 200°C, gas mark 6. Combine the pears, thyme, bresaola and remaining cheese.
Take the dough out of the fridge and remove the top sheet of paper. Spread the chutney over the galette bases, leaving a 2cm border.
Pile the pear mix into the centre of each. Fold the border over the filling and brush the edges with beaten egg. Scatter over the hazelnuts and bake for 20-25 minutes, or until the pastry is crisp. Serve warm.