French pear galette with goat cheese

Step 1

Preheat the oven to 200°C convection. Peel and grate the ginger, so that you have about 1 tbsp ginger. Halve the pears, remove the core and cut them into thin slices. Squeeze 1 lemon half. You don't need the other half for this recipe. Mix the pear slices with the lemon juice and set aside.

Step 2

Melt 25g butter in a small saucepan over medium heat. Mix the ginger, 60g sugar, ½ tsp cinnamon, 45g flour and a good pinch of salt. Stir in the melted butter and rub the mixture between your hands into an airy crumble.

Step 3

Roll out the dough with the paper side down on a baking sheet. Spread the soft goat cheese evenly over the dough with the back of a spoon, leaving an edge of approx. 3 cm.

Step 4

Slightly overlap the pear slices over the goat cheese. Tip: mix if necessary. leftover pear slices the next day with other fruit and a little honey or sugar to make a fruit salad.

Step 5

Divide the crumble over the pear, fold the edge over the filling and press well. Beat an egg. Brush the edges of the galette with the beaten egg and sprinkle with some sugar. Bake the galette in the oven for 15-18 minutes until golden brown.

Step 6

Coarsely chop the pistachios, divide them over the galette about 5 minutes before the end of the baking time and bake with them. Remove the galette from the oven and let it cool for at least 10-15 minutes. Cut into pieces as desired and serve.