Back in the beginning of October we were invited to a house-warming party – with a Spanish theme.
You have to understand that these are some of our favorite people – this couple. We met them years ago in a bar and fostered a friendship. We don’t see them often, but when we do, we have a blast.
They recently moved into a new place, which made an excuse for a party! (And, another excuse for me to visit Barkley 🐶).
The directions were to bring Spanish wine. That’s easy. I brought two bottles. One red, one white.
But, you know me. I certainly cannot arrive to a party, get-together, home, or yoga studio (or spa, these days) empty handed. (Brian carried the wine).
I became over-the-top excited at the invitation with a Spanish theme. Manchego is ALWAYS the answer when it comes to Spanish food. Sharp, sheep’s milk (my all-time favorite cheese) pairs well with anything and everything – or fully consumed on its own. This time I recruited the flavors of fall to create something truly delicious: Spanish Manchego Pear Pepper Cardamom Cranberry Galette.
Spanish Manchego Pear Pepper Cardamom Cranberry Galette
Crust:
8 Tbs. ice cold butter, cubed into 1″ pieces
1 large egg
1 Tbs. vinegar
2 cups all purpose flour
1 tsp. ground cardamom
2-3 Tbs. ice cold water
Combine the butter, egg, vinegar, flour, and cardamom in the bowl of a food processor or Vita-Mix (my food processor is broken 😞).
Pulse until crumbly.
Drizzle in just enough water to create a beady dough.
Transfer the beads to parchment paper and form into a mound and then a disc. Roll out into a 10″ rough round.
Preheat the oven to 425 degrees.
Filling:
2 Tbs. butter
2 large USA Anjou pears, thinly sliced
1/2 tsp. ground cardamom
1/4 tsp. sea salt
1 cup grated Manchego cheese
1 tsp. ground black pepper
1/2 cup sweetened dried cranberries
While the oven in heating, melt the butter in a large skillet. Add the pears and sauté 2-3 minutes, until just slightly soft. Add the cardamom and sea salt.
Drain the pears and transfer to the center of the pie crust.
Top with grated cheese, black pepper, and dried cranberries.
Fold over the edges and bake for about 25 minutes, until golden brown.
Cool to room temperature before serving with some delicious Spanish wine!
#usapears #cookingwithpears @usapears
