• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Coley Cooks
  • About
  • Recipes
    • Appetizers
    • Breakfast
    • Casseroles
    • Chicken + Poultry
    • Cookies + Bars
    • Drinks
    • Frozen Treats
    • Pasta + Risotto
    • Pies + Tarts
    • Meat
    • Salads
    • Seafood
    • Snacks
    • Soups + Stews
    • Starchy Sides
    • Vegetable Sides
    • Vegetarian Main
  • Privacy Policy
  • Subscribe
  • Navigation Menu: Social Icons

    menu icon
    go to homepage
    subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Privacy Policy
    ×
    Home » Recipes » Fall

    Pear + Leek Galette with Goat Cheese + Walnuts

    Published: Nov 16, 2018 · Modified: Nov 18, 2020 by Coley · This post may contain affiliate links.

    Jump to Recipe

    This Pear + Leek Galette with Goat Cheese + Walnuts is a simple, savory free-form tart that makes a perfect Thanksgiving appetizer. 

    We're less than a week away from Thanksgiving, and let me just say, I CAN'T WAIT. I'm not doing much of the cooking this year, which is essentially the same as every year. The older generations have simply not passed that torch yet, and I'm totally okay with it. My time will come, but for now, I'm just going to revel in the enjoyment of being a guest. That said, of course I can't show up empty handed. 

    Close up side view of a pear and leek galette.A triangle slice of pear galette on a small blue plate.

    For one, I'm definitely bringing this Cranberry Meyer Lemon Pie because I'm obsessed and it was just too good not to make again. I'll probably bring this Brussels Sprout + Kale Salad too, because it's nice to have something green and raw, and it's pretty much become a staple at Thanksgiving anymore. Or maybe I'll make this Fennel + Onion Gratin because it's understated and awesome. I also want to bring an appetizer, because it's arguably the most under-appreciated part of the day, but also one of the most important.

    This savory Pear + Leek Galette is the perfect appetizer to bring on Thanksgiving. It's great served warm or at room temperature, and if you're already going making a batch of pie crust, you might as well go ahead and make some more. This recipe walks the line between savory and sweet, which is what most of my favorite foods do. It makes a lovely appetizer for sure, but it would also be really nice served as part of a cheese coarse. Let's be real, though. No one is serving a cheese course on Thanksgiving (but if you do, hit me up).

    Top view of an unbaked pear galette on parchment paper, sprinkled with chopped walnuts.Top view of a baked pear and goat cheese galette on parchment paper.

    Thinly sliced leeks get cooked down with Dijon mustard, rosemary and a touch of cream. They're spread onto a buttery pastry crust, topped with crumbled goat cheese, then a layer of thinly sliced pears and finished with a sprinkling of chopped walnuts. It's full of fall flavors and textures galore: The crisp, flaky crust, the smooth, creamy leeks, the tender pears and crunchy walnuts. Not to mention, it will undoubtedly be the most attractive dish on the appetizer table (no offense, veggies and dip).

    I made this galette on a cool, rainy morning and we couldn't stop snacking on it all day. It's definitely a crowd pleaser, and transports pretty easily too. The only downside is that you won't want to stop eating it, which will make it hard to save room for turkey!

    I'd love to know what you're planning to make this year for Thanksgiving. Are you hosting, or do you also get to revel in being a guest? Leave me a comment and let me know! I can't wait to see what's on your menu.

    Top view of a pear galette with a slice cut out and set on a small blue plate.Close up view of walnuts sprinkled on a slice of pear galette on a small blue plate.

    One Year Ago: Kale Gratin
    Two Years Ago: Pumpkin Tiramisu
    Three Years Ago: Shaved Brussels Sprout Salad with Butternut Squash, Pomegranate and Oven "Fried" Goat Cheese | How to Make Caramelized Onions (video!)
    Four Years Ago: Waffles with Maple Brown Butter

    Print

    Pear + Leek Galette with Goat Cheese + Walnuts

    Top view of a pear and leek galette sprinkles with walnuts and goat cheese.
    Print Recipe

    ★★★★★

    5 from 2 reviews

    This Pear + Leek Galette with Goat Cheese + Walnuts is a simple, savory free-form tart that makes a perfect Thanksgiving appetizer. Crust adapted from David Lebovitz. 

    • Author: Nicole Gaffney (ColeyCooks.com)
    • Prep Time: 45 minutes
    • Cook Time: 45 minutes
    • Total Time: 1 hour 30 minutes, plus chill time
    • Yield: 1 galette / 8 servings 1x
    • Category: appetizer
    • Method: baking
    • Cuisine: French

    Ingredients

    Scale

    For the Crust:

    • 1 ½ cups all purpose flour
    • 4 ½ ounces COLD unsalted butter, cut into cubes
    • ½ teaspoon salt
    • 1 large egg
    • 2-3 tablespoons cold water

    For the Filling:

    • 1 tablespoon butter (salted or unsalted is fine)
    • 2 medium leeks, cleaned and thinly sliced, white and light green parts only  (about 3 cups)
    • salt and pepper, to taste
    • 1 tablespoon Dijon mustard
    • ½ cup heavy cream
    • 2 teaspoons minced fresh rosemary, divided
    • 6 ounces fresh goat cheese
    • 1 large pear, thinly sliced (you may need 2 pears if small)
    • ¼ cup chopped walnuts
    • 1 egg beaten with 1 tablespoon water for egg wash (optional)

    Instructions

    Crust:

    1. Mix together flour and salt in a medium bowl. Add the butter, then use a pastry cutter or a fork to cut the it into the flour. Do this until the butter is broken into pea sized pieces, about two minutes.
    2. Whisk together the egg and two tablespoons cold water, then pour into the flour mixture. Use a fork to stir until it just comes together, adding one or two additional tablespoons of water until it forms a ball. Do not knead the dough or mix any further. Press into a disc, then wrap in plastic and refrigerate for at least 30 minutes, or up to 2 days in advance.

    Filling and Assembly:

    1. Melt butter in a medium skillet over medium-high heat. Add the leeks and cook, stirring often, until softened, about 6 minutes. Season with salt and pepper, then add Dijon mustard, cream and 1 teaspoon rosemary. Cook until the cream has reduced by half and the mixture is thick, about 5-8 minutes. Taste for seasoning and adjust as needed. Let cool completely.
    2. When ready to assemble the galette, preheat the oven to 375 degrees F and line a sheet pan with parchment paper. Roll the dough out on a floured surface until it is about ¼ inch thick and 14-16 inches around. Gently roll the dough up on to the rolling pin and transfer it to the center of the sheet pan. It should hang off the sides slightly.
    3. Spread the cooled leek mixture evenly around the dough, leaving a 2 inch border on the outside. Crumble goat cheese on top, then arrange the pears in a circular pattern. Sprinkle with remaining teaspoon of rosemary, salt, pepper and chopped walnuts.
    4. Carefully gather the outer border of dough and fold it up and over the filling to form a 1 to 2 inch crust. Brush the outer crust with egg wash if desired (this will produce a prettier, more golden brown crust).
    5. Bake for 30-40 minutes or until the crust is golden brown. Let cool for 30 minutes before slicing. Serve warm or at room temperature.

    Nutrition

    • Serving Size:
    • Calories: 3016
    • Sugar: 35.9 g
    • Sodium: 4932.2 mg
    • Fat: 204.5 g
    • Carbohydrates: 222.9 g
    • Protein: 75.9 g
    • Cholesterol: 823 mg

    Keywords: galette, savory, pears, leeks, goat cheese, walnuts, Thanksgiving, appetizer, pie, pastry, tart, crostata

    Did you make this recipe?

    Please leave a review and star rating ⭐️ to help other cooks!

    PEAR + LEEK GALETTE with Goat Cheese + Walnuts | Delicious savory free-form tart perfect as a Thanksgiving appetizer #Thanksgiving #appetizer #entertaining #recipe #pear #leek #savory #galette #pie | ColeyCooks.com

    More Fall Recipes

    • sweet potato gnocchi on a fork
      Homemade Sweet Potato Gnocchi
    • maple syrup being poured on a slice of Oatmeal Pumpkin Dutch Baby
      Oatmeal Pumpkin Dutch Baby Pancake
    • Overhead shot of a bowl of sugared cranberries.
      Easy Sugared Cranberries
    • Overhead shot of a big kale apple salad in a wooden bowl with gold cutlery.
      Brussels Sprout, Kale + Apple Salad with Sharp Cheddar + Bacon

    Reader Interactions

    Comments

      Did you make this recipe? Please leave a rating and review! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Danielle

      November 16, 2018 at 3:58 pm

      You're killing me, adding more to my holiday recipe list. I don't have to host this year since Toby's working. I won't be shoving herb butter under turkey skin like you taught me. Instead I'm heading to a friend's house with a couple things (cranberry meyer lemon pie), but I'll also make a few things for home. This will be one.
      btw- already getting requests for the lemon pistachio cookies, which were the top cookie last year.

      Reply
    2. Sam

      November 23, 2018 at 2:34 am

      When I read this receipe , I knew it would be a crowd pleaser! Everyone loved it so much! This will be a new staple for our family!

      ★★★★★

      Reply
      • Coley

        November 29, 2018 at 3:54 pm

        I'm SO glad to hear that! Thanks for leaving a comment and review! 😀

        Reply
    3. Barbara

      December 15, 2019 at 4:07 pm

      This looks amazing. I would love to bring it to a pot luck luncheon. However, I would have to make it the day before. Is it possible to do so? Would I have to refrigerate it overnight? and if so, how would I warm it up?

      Reply
      • Coley

        December 16, 2019 at 10:11 am

        Thanks Barbara! My best advice is to assemble the tart completely, then wrap and freeze (raw). Brush with egg wash and bake right before serving for best results - it will have a much better texture this way as opposed to baking, refrigerating and reheating. A frozen tart will require more baking time, so just keep an eye on it and take it out when it's nice and brown. Hope this helps!

        Reply
    4. Rose

      December 18, 2019 at 12:19 am

      My sister isn't able to have goat cheese. Can I substitute another kind of cheese? If so, suggestions, please. Thanks.

      Reply
      • Coley

        December 18, 2019 at 9:25 am

        blue cheese would be great! You could also give feta a try or even a super sharp cheddar.

        Reply
    5. Robin

      November 27, 2021 at 6:54 pm

      This is a spectacular galette! Made it for a non-traditional braised lamb shank Thanksgiving dinner. Served wedges with an arugula/Dijon shallot vinaigrette salad as a first course….Perfect! So much so that I had it for dinner the next night as my main! (Full disclosure, I made the flaky pie dough recipe from “Dessert Person”..all else from this recipe)
      Thanks for such a great idea and recipe!!

      ★★★★★

      Reply
      • Coley

        January 11, 2022 at 9:22 am

        So happy you enjoyed it!!

        Reply

    Primary Sidebar

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Nicole Gaffney smiling for the camera
    I'm Nicole Gaffney, but my friends all call me Coley. You should, too! I'm a professionally trained chef specializing in Italian cooking and seafood. I grew up at the Jersey shore in a family of Sicilian fishermen and have been cooking my entire life. Here you'll find hundreds of seasonal, authentic recipes that are designed to help you succeed in the kitchen. About Nicole Gaffney

    Italian Recipes

    A bowl of spaghetti with sun gold tomatoes and basil on a blue background.

    No-Cook Fresh Sun Gold Tomato Pasta

    Overhead shot of a plate of mushroom risotto topped with grated cheese.

    Wild Mushroom Risotto

    This simple classic Italian pasta recipe relies on good quality ingredients and proper technique to shine. Rich and creamy pasta perfection!

    Cacio e Pepe

    A blue plate with slices of farinata di ceci.

    Farinata di Ceci: Italian Chickpea Pancake (Socca)

    A plate of spinach salad with a fork and a hand

    Warm Spinach Salad with Pancetta + Goat Cheese

    close up of vegetable minestrone soup with parsley pistou herb drizzle

    Vegetable Minestrone with Parsley Pistou

    Seafood Recipes

    Top view of a plate of tuna carpaccio with arugula in the center.

    Classic Tuna Carpaccio with Arugula, Capers and Pine Nuts

    Top view of a large platter of flounder oreganata with lemon slices.

    Easy Baked Flounder Oreganata

    A bowl of New England clam chowder with a hand dipping bread.

    The Best Classic New England Creamy Clam Chowder

    A white plate with pan seared scallops with fresh thyme and a lemon in the background.

    Perfect Pan Seared Scallops

    overhead shot of a bowl of pasta with clam sauce

    Linguine alle Vongole: Pasta with Clam Sauce

    Easy New England Fish Chowder

    The Art of the Smoothie Bowl Cook Book is Out NOW!!
    Nicole Gaffney of Coley Cooks As Seen On...

    Footer

    Nicole Gaffney, aka Coley, is a professionally trained chef, recipe developer, tv host and food writer. Learn More about Coley…

    Stay Connected!

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Didn't find what you were looking for?

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Brunch Pro on the Brunch Pro Theme