all together
PEAR & BLUE CHEESE SAVOURY GALETTES
Serves 8 Prep + cook time 45 minutes
60g butter
2 tablespoons honey
¼ teaspoon freshly grated nutmeg
2 teaspoons ground coriander
¼ teaspoon cracked black pepper
2 large beurre bosc pears (660g), cut into thick wedges
2 sheets frozen puff pastry, just thawed
⅓ cup (95g) caramelised onion relish
1 egg, beaten lightly
100g blue cheese, crumbled, plus extra to serve
6 sprigs lemon thyme, plus extra to serve
¼ cup (35g) skinless roasted hazelnuts, chopped coarsely
1 tablespoon extra virgin olive oil
Preheat oven to 200°C. Place two lightly oiled oven trays in the oven to preheat.
Heat butter and honey in a small saucepan over medium heat until just melted. Transfer to a medium heatproof bowl; stir in nutmeg, coriander and black pepper. Add pears; toss until well coated.
Cut a 23cm round from each pastry sheet; place each round on a piece of baking paper. Spread onion relish evenly over pastry rounds, leaving a
