Well, I was inspired to create this delicious Whisky Pear Gouda Galette for a Japanese Whisky Tasting party we were excited and set to attend.
But, life, COVID-19, and other things got in the way. The whisky tasting did not yet happen, BUT it’s still planned and WILL happen soon. Maybe I’ll bake this again or something else.
In any case, the creamy sweetness of the pears and gouda together with the whisky salt was intended and WILL certainly complement the smooth caramel and smoke of those excellent Japanese whiskies. And, now that I have a galette of my own, I’ll be sure to cement that fact into my life – meaning, I’ll enjoy both together, without the party. I will host my own party – party of 1, please.
In all honesty, here it is. It’s amazing, it’s gorgeous, and it’s meant to be enjoyed: Whisky Pear Gouda Galette.
Whisky Pear Gouda Galette
(Makes 2 smaller galettes or 1 larger)
Crust:
8 Tbs. ice cold butter, cut into 1″ chunks
1 large egg
1 Tbs. apple cider vinegar
2 cups all purpose flour
4-5 Tbs. cold water
Preheat the oven to 425 degrees.
In the bowl of a large food processor, pulse the butter, egg, vinegar, and flour until crumbly. Drizzle in the cold water and pulse until beady.
Transfer the dough to parchment paper and form into 1 or 2 mounds.
Cover with another sheet of parchment and roll out into flat crust “round(s).”
Set aside while preparing the filling.
Filling:
1 large red pear, thinly sliced
4 Tbs. butter
1 Tbs. sugar
6 oz. Gouda cheese, thinly sliced
2 tsp. Whisky Salt
In a medium skillet, melt the butter and add the pear slices and sugar. Sauté the pears until soft and golden.
Drain the butter and reserve this precious sweetened “pear butter” for another use. (Think, slather on toast, etc. YUM).
Layer the cooked pears in the center of the galette crust(s).
Top with the Gouda.
Fold in the sides of the galette dough and sprinkle with Whisky Salt.
Bake for about 20 minutes, until the crust is golden brown.
Remove from the oven and cool for several hours. Serve slightly warmed or room temperature, along with a gorgeous glass of Chardonnay or a super smooth whisky.
