If you’re planning on throwing a fall party, you’ll want to serve up this warm fall appetizer! It’s the perfect way to welcome the season and satisfy the tastes of autumn.
I enjoy cookbooks that inspire my love for cooking! During the fall and winter seasons, I find myself (more often) standing in front of our cookbook wall, looking through my selection of cookbooks for cozy and warm recipes that bring out the flavors of the seasons. One of those cookbooks is The Forest Feast Gathering. I love how Erin Gleeson breaks out her recipes by season, making it easier for me to select a recipe that contains a combination of seasonal ingredients and produce. If you’re on the hunt for a simple and healthy vegetarian menus, I highly recommend this cookbook. In addition to recipes, this cookbook contains helpful and inspiring party-themed ideas and DIY floral arrangements.
Fall is here and whether you’re hosting an intimate autumn get together or a Thanksgiving feast, this Pear-Thyme Galette deserves a spot at your table. This appetizer recipe is simple to make and only requires a few ingredients. A blend of fig jam, pears, walnuts, crumbled Gorgonzola cheese, fresh thyme leaves and melted honey butter on a puff pastry makes for a delicious sweet and savory bite, guaranteed to please a crowd!
A perfect start to any fall gathering, give this recipe a try.
Happy Entertaining!
- 2 (8 by 8-in/20 by 20-cm) puff pastry sheets from a 17-oz/480-g box)
- ¼ c (60 ml) fig jam (I used Delallo brand - fig spread)
- 2-3 pears, thinly sliced (no need to peel)
- 3 T chopped raw walnuts
- 2 T crumbled Gorgonzola cheese
- 2 t fresh thyme leaves
- 2 t melted butter mixed with 2 t honey
- Lay the puff pastry sheets out on 2 baking sheets and snip off the corners (ciscard corner dough). Spread a thin layer of fig jam over each, leaving a small border. Lay the pears out in a circular pattern over the jam, overlapping a bit. Sprinkle walnuts, Gorgonzola, thyme and the honey-butter mixture over the pears. Fold the edges of the dough to form a round tart.
- Bake at 400 degrees (205c) for 20 min
- Allow to cool and use a spoon to remove any excess juices.
-Photos by Rose Angel Lopez / Recipe via The Forest Feast Gatherings Cookbook
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