• 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
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

  • Oatmeal Pumpkin Dutch Baby Pancake
  • Easy Sugared Cranberries
  • Brussels Sprout, Kale + Apple Salad with Sharp Cheddar + Bacon
  • Easy Cranberry Tart with Almond Frangipane

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 ★☆ ★☆ ★☆ ★☆ ★☆

    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 chef and recipe developer specializing in coastal Italian cooking. Welcome to Coley Cooks! About Nicole Gaffney

Italian Recipes

Beef and stuffed tomatoes in a casserole dish.

Spiedini alla Siciliana

close up of vegetable minestrone soup with parsley pistou herb drizzle

Vegetable Minestrone with Parsley Pistou

overhead shot of a bowl of pasta with clam sauce

Linguine alle Vongole: Pasta with Clam Sauce

bowl of rigatoni pasta with a fork

Rigatoni with Italian Sausage, Mascarpone + Walnuts

A white bowl of roasted potatoes with a sprig of rosemary on top and a red napkin.

Crispy Roasted Potatoes and Onions

Close up of 3 slices of braciole over red sauce on a white plate with a fork.

Authentic Italian Beef Braciole

Seafood Recipes

overhead shot of a bowl of pasta with clam sauce

Linguine alle Vongole: Pasta with Clam Sauce

Easy New England Fish Chowder

A white bowl with bright orange lobster soup with a lobster tail and chives on top.

Classic Creamy Lobster Bisque

Clams with Bacon, Tomatoes + Jalapeños | ColeyCooks.com

Clams with Bacon, Tomatoes + Jalapeños

overhead shot of a platter with crab cakes and lemon wedges on top

Easy Maryland Jumbo Lump Crab Cakes

Close up of a pile of steamed crabs and corn on the cob.

Steamed Crabs Maryland Style

The Art of the Smoothie Bowl Cook Book is Out NOW!! Click the photo above to order.
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