Pear, Blue Cheese, Leek and Sausage Galette

Photo: Paleo Magazine

Prep: 30 minutes
Cook: 45 minutes
Serves: 4

Pear, Blue Cheese, Leek and Sausage Galette 

Prep: 30 minutes

Cook: 45 minutes

Serves: 4

Crust:

1 ½ cups (168g) blanched almond flour

2 tablespoons (18g) coconut flour 

¼ cup (32g) arrowroot

½ teaspoon fine sea salt

2 ounces cold, unsalted butter, cut into pieces

½ teaspoon cider vinegar

Ice water

Filling:

8 ounces pork sausage, casing removed

1 leek (5.4 ounces), white and light-green parts, halved, thinly sliced (1 Cup)

Fine sea salt and freshly ground black pepper

1 medium-sized pear (7.3 ounces), ripe but not mushy, cored, thinly sliced

2 tablespoons crumbled blue cheese

1 teaspoon fresh thyme leaves

1 tablespoon extra virgin olive oil

1 large egg, beaten with 1 tsp water

½ teaspoon raw honey

1.     Make crust: In a food processor, pulse almond flour, coconut flour, arrowroot and salt until combined. Add butter and pulse until butter is cut into small pieces and distributed within flour mixture. Add vinegar and 1 tablespoon water; pulse to mix in. Keep adding water 1 tablespoon at a time just until a dough forms (about 2 to 4 tablespoons total). Form into a flat disk, wrap and refrigerate for at least 1 hour or up to overnight.

2.     Make filling: Warm a large skillet over medium heat. Add sausage and cook, breaking up meat and stirring occasionally, until cooked through, 8 to 10 minutes. Remove with a slotted spoon to a bowl. Reduce heat to medium, add leek to skillet with remaining fat, season lightly with salt and pepper and cook, stirring occasionally, until leek is very tender and beginning to lightly caramelize, 3 to 4 minutes. Add to bowl with sausage.

3.     Preheat oven to 375ºF. Remove crust from refrigerator, place between 2 sheets of parchment and roll out into a 12-inch disk, about 1/16-inch thick. Don’t worry if it isn’t perfectly round. Gently remove top sheet of parchment and slide bottom sheet with crust onto a large baking sheet. Place pear slices around crust, leaving about an inch around the edges. Spread sausage-leek mixture evenly on top of pear slices. Crumble blue cheese on top. Sprinkle with thyme, drizzle with olive oil and season lightly with pepper.

4.     Using the parchment to help you, gently fold edges of dough around filling (the center will remain exposed). Patch any pieces that crack (it’s meant to look rustic, so don’t worry if it isn’t neat or perfect). Brush egg wash over crust edges; you won’t use all of it. Bake until crust is golden, about 20 to 30 minutes. Drizzle with honey, let cool for 5 to 10 minutes, and serve.