PEAR AND BLUE CHEESE SAVOURY GALETTE

❚ 1 batch Whole-wheat Shortcrust Pastry (recipe follows)

❚ 1 tbsp (15 mL) extra virgin olive oil ❚ 1 tbsp (15 mL) butter

❚ 1 lb (454 g) sweet onions (such as Vidalia), thinly sliced

❚ 1/2 tsp (2 mL) kosher salt

❚ 1 tbsp (15 mL) water

❚ 1 tbsp (15 mL) Dijon mustard

❚ About 1 tbsp (15 mL) milk

❚ Sea salt flakes, for sprinkling Pear and Blue Cheese Topping:

❚ 1/2 cup (125 mL) crumbled blue cheese (such as Roquefort; about 57 g), divided

❚ 1 lb (454 g) firm pears (such as Anjou or Bosc), cored and sliced

❚ 1 large handful arugula, for garnish

❚ 1/3 cup (75 mL) coarsely chopped toasted hazelnuts, for garnish

1. On a lightly floured work surface, roll the pastry out to a 15-inch (38cm) circle. Transfer to a baking sheet (the edges can fold up if the pastry circle doesn’t fit flat into the sheet) and refrigerate for 30 minutes.

2. Heat the olive oil and butter in a skillet set over medium heat. Add the onions, salt and water; stir to coat. Reduce the heat to low, cover the pan and cook until the onion is very soft, stirring from time to time, about 25 minutes. Uncover, increase the heat to medium high and cook for 2–3 minutes more, stirring from time to time, to evaporate any leftover liquids. Transfer to a bowl to cool.

3. Preheat oven to 425°F (220°C). Take the crust out of the refrigerator. Spread with the mustard, leaving a 2-inch (5-cm) border all around, and evenly distribute the onion mixture over the top.

4. Sprinkle 1/4 cup (50 mL) of the cheese over the onion. Top with the pear slices, fanning them in circles. Bring the edges of the dough up and over the filling, creasing it and gently pressing it down onto the filling as you go. Brush the dough with milk and sprinkle with sea salt. Bake for 30 minutes. Sprinkle with the remaining cheese and bake for 5 minutes more, or until the crust is golden brown. Transfer to a wire rack for 10 minutes. Garnish with arugula and hazelnuts and serve. Makes: 1 (12-inch/30-cm) galette