Pear Parmesan and Prosciutto Galette

This elegant tart is very easy to assemble and quick to cook. Its a lovely combination of savoury with a touch of sweetness. It makes a great lunch accompanied with a side salad . We used the Smeg Deep Pan to cook our tart in but an oven proof frying pan or  pie dish approximately 9-10 inch diameter would work .

METHOD

Pastry

1. Using your hands roughly and briefly rub the butter into the flour or just pulse a few times in a food processor. You should still see clumps of butter in the mix.
2. Add chilled water and bring together into a ball
3. Dust a large board with flour and briefly knead the dough and then roll out to a  roughly 20x 40cm rectangle.
4. From the short end, take the bottom of the rolled dough and bring it up to the centre of the remaining dough, then bring the top down to meet the bottom.
5. Rotate the block of dough 90 degrees and roll out to 20x 40 cm rectangle again.
6. Refrigerate for 15-20 minutes unless it's a really cold day. You don't want the butter to melt into the flour as it won't puff. It's the butter that helps create steam in the oven and helps with the puffing process
7. Repeat the folding and turning process 5 times.
8. Dough will keep in the refrigerator for 3 days or in the freezer for 2 months
   
   

Assembling the Tart

1. Preheat oven using Fan Forced and Bottom  220c with added steam 30%
2. Roll the pastry out into a circle about 3mm thick and 10cm larger than the base circumference of the pan you have chosen to cook the tart in
3. Place in the base of the pan 
4. Sprinkle with parmesan and crumbled blue cheese
5. Sprinkle with half the thyme leaves
6. Slice Pears in half long ways, then in half again. 
7. Remove the seeds and slice each quarter into 2-3mm thick slices longways
8. Place pear slices over the top of the cheese in a circular fashion
9. Tuck prosciutto slices between slices of pear evenly around the tart 
10. Drizzle with 1T honey and sprinkle with  cracked black pepper
11. Fold the edges of the pastry over the top of the tart contents forming a partial top to the crust.
12. Brush pastry with egg 
13. Place on bottom shelf of oven and cook for 15 minutes, then open and sprinkle top of tart with walnut pieces
14. Return to oven for 10 minutes more or until golden brown 
15. Remove from pan , drizzle with more honey and sprinkle with more thyme leaves and serve warm or cold .