I’ve been keeping an eye on two Kiefer Pears that were still trying to ripen when I noticed they were finally ready. After doing a bit of searching, I found a recipe for a Blueberry, Pear & Walnut Galette that sounded yummy. The recipe uses Puff Pastry, which I love to use, some blueberries and pears. It also calls for walnuts, but I used pecans instead. Other than that one change, I followed the recipe exactly. Unfortunately there is nothing left. Sister and I each had a piece, I shared a couple of pieces with my neighbors and a couple more pieces with a friend who stopped by. Oh well, guess I’ll have to make it again. Hope you’ll give this a try.
Blueberry, Pear and Walnut (Pecan) Galette
Thanks to Pie Lady Bakes for the recipe and inspiration for this dessert. Pie Lady Bakes, click here: Pie Lady Bakes-Blog
Blueberry, Pear & Walnut Galette
1 roll of frozen puff pastry
2 Bosc pears, peeled and sliced thinly
1/4 cup dark brown sugar
4 teaspoons cornstarch
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 cup blueberries
1/4 cup finely chopped walnuts (or pecans)
1 egg, beaten
Thaw the puff pastry, and place on a cookie sheet that has been lined with parchment paper. Preheat the oven to 400 degrees. Mix the brown sugar, cornstarch, nutmeg and ginger together. Toss the pears and walnuts in the sugar mixture until well coated. Arrange the pear slices over the dough in two rows (see photo), keeping about 1/2 inch from all edges. Sprinkle blueberries over pears. Fold over the puff pastry along each edge, pressing corners together. Brush the puff pastry with the beaten egg. Place in the bottom third of the oven and bake for 35 to 40 minutes or until the puff pastry is golden. Remove and let cool for a few minutes before serving.