Pear Cheddar and Prosciutto Galette

There were some times, believe it or not when I wasn’t cooking much and when I did, it was purely for the purpose of feeding myself or offering myself one last splurge before the almighty this-is-it!-I’m-going-to-be-a-model diet notsure.

Pear Cheddar Prosciutto Galette Pear Cheddar Prosciutto GaletteI did enjoy it, but there was a lack of curiosity in the chemistry between ingredients, flavors, where do they come from, the annoying frustration I feel today when something goes wrong or the desire to try again and start over the next second.

I cooked like crazy last past week nice, probably every day, and though my kitchen is mostly upside down, dirty dishes everywhere, no clean forks, I feel like it was a week well spent thumbsup. Biscotti were the theme of the week, as I made 3 batches until I finally got it right. Also, we managed to make lunch for work, which is something clap. It’s quite ironic that for 2 people who love cooking so much we mostly buy our lunches and some are disappointingly bad and makes me think: we need to prepare our own lunch….which I eventually never manage. I have to include Marcin also cause though he’s not as obsessed as I am and has no interested in making desserts or eating them much for that matter, he has excellent kitchen skills and amazing understanding of flavors and techniques ….to the point of jealousy creeping its green ears behind menotsureboring.

Pear Cheddar Prosciutto GalettePear Cheddar Prosciutto Galette Galletes are one of my favorites things to make heart. Mine is based on a sandwich I tried a few years back and thought would go great as galette. Apart from that, the sandwich had to be fried with a huge amount of butter which led to a very greasy result which I didn’t like. Sweet or savory, you can fill a galette with anything you want, whatever combination blows your mind and freaks out others. I still remember from 10 years ago, one of my friends revealing to me her aunt’s pregnancy cravings: ice-cream  with pickled cucumbers laugh….like I said, whatever floats your boat no.

 Pear Cheddar Prosciutto GalettePear Cheddar Prosciutto Galette



2 and ½ cups flour (300 grams), sifted (plus a bit for dusting)
1/2 teaspoon salt
200 grams butter, cold
½ cup + 3 tablespoons (160 ml) ice cold water


100 grams prosciutto
125 grams cheddar cheese, grated
1 ripe pear
1 tablespoon finely chopped rosemary
pinch of pepper

Yields 1 big galette (6 servings)


  1.  In a medium size bowl whisk together the flour and salt
  2. Cut the butter in cubes and add over the flour. With your hands, start breaking down the pieces of butter, mixing with the flour. If you don’t like getting your hands greasy and dirty, use the food processor with the cutting blades, but not the mixer. Fold them (or process) until you obtain a crumbly consistency and there are no  big pieces of butter left
  3. Make a small well and add around 100-130ml of ice cold water, then mix it with the flour. You should be able to form a pastry ball. Add a bit more water if needed (it shouldn’t be too wet, too sticky or too dry). Gently knead the pastry flour with your hands for around 1 minute: push down in the pastry with the back of your palm then fold towards you with the other hand. Push down, fold towards you, push down, fold towards you
  4. Wrap the dough in a plastic food wrap, flat it a bit with your hand and let it rest in the fridge for 30 minutes
  5. Preheat oven to 180 degrees Celsius
  6. While the dough is in the fridge start preparing the filling. On a hot non-sticking pan cook the slices of prosciutto, 10 seconds on each side (no need to grease the pan). Slice the pear in thin slices and grate the cheese on the bigger grater, if you haven’t already
  7. After 30 minutes, dust the working surface, hands, dough and a rolling pin with a very thin layer of flour. Gently spread the dough into a 1-2cm thin sheet, more or less round shape. Don’t worry about pretty edges, it’s supposed to look rustic. You can cut the edges with a knife if you want.
  8. Add your silicon mat or parchment paper on a tray and transfer the pastry sheet by rolling the dough on the rolling pin (I found a video here for visualization, min 0:45).
  9. Add the slices of bacon in a concentric way, cover with grated cheddar, then the rosemary, pepper and then the pear slices
  10. Gently fold the edges over the filling and press them a bit with your fingers.
  11. Place it in the oven for about 20-25 minutes or until the crust is golden – brown
  12. Enjoy it, share it…or don’t giggle!
© Mr. Bunny's Cooking Adventures
All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Leave A Comment?