It’s been a while since I posted a cooking or baking post. I’ve been sticking to the tried and true and not branching out as much. Well, no more! This is one of those whatever-was-at-hand-is-what-I-used sort of experiences. I based it roughly off of this recipe, but I put my own spin on it (by using ingredients left over in my fridge/around the kitchen).
Bacon, Pear and Red Onion Galette
½ red onion, thinly sliced
2 peeled Bosc pears, thinly sliced
½ cup bacon bits
1 frozen puff pastry sheet, thawed
1 teaspoon honey
½ teaspoon hot sauce
1 teaspoon olive oil
½ cup pretzels, crumbled (breadcrumbs or cornflakes would substitute)
½ cup grated Parmesan cheese (any mild white cheese will work)
½ teaspoon hot sauce
2 teaspoons honey
For the tart:
Preheat the oven to 400˚F. Grease or spray a non-stick baking tray and place the pastry sheet on it to thaw. Peel and cut up pears, set aside.
In large saucepan, sauté sliced red onion in oil on medium high heat for 3 minutes. Add bacon, honey and hot sauce to mixture, and continue to heat, stirring for another 3-4 minutes or until onions are caramelized and golden brown.
After unfolding thawed pastry sheet, place sliced pears in a single layer, leaving at least one inch on all sides. Spread onion bacon mixture over the pears. Cover with topping (see below), and then fold up edges to create a crust, pinching dough together to make it hold. Bake 25-30 minutes, or until topping browns. Let cool at least 5 minutes before serving.
For the topping:
Mix crumbled pretzels (or substitute), cheese, hot sauce and honey in a small bowl until combined. Season to taste.
[after all the ingredients were layered on, but before crimping the edges]
I searched the internet and found a recipe that used the ingredient combination that I wanted. What I forgot it that sometimes my little ‘improvements’ don’t always make for the most delicious food possible. While this turned out to be pretty and ultimately palatable, if I were to make the recipe again, I’d switch out Parmesan (too pungent) and I’d exchange pretzels for breadcrumbs. I think with Gruyere and without all the extra salt from the pretzels, this could well become a favorite recipe.
My roommate liked it; she told me that she kept thinking the pears were chicken pieces. The Bosc type was a great choice – the flesh stays firm and is flavorful at the same time. I think if the topping were a bit more cohesive (read: the cheese were different), this would have a lot of the same texture as pizza.
Recommended for: kitchen tinkering, and those with adventurous taste buds. You might want to play with it yourself before you pronounce it 'good.' *grin*