Sirbarney's Notes:
1 1/4 cup all-purpose flour Ask a question about this ingredient
1/4 teaspoon baking powder Ask a question about this ingredient
1 teaspoon kosher salt, divided Ask a question about this ingredient
1/2 cup cold butter, cut into 1/2-inch pieces Ask a question about this ingredient
4 - 6 tablespoons ice water Ask a question about this ingredient
4 ounces cream cheese, softened Ask a question about this ingredient
1 teaspoon prepared horseradish Ask a question about this ingredient
1/2 pound deli roast pork, shaved Ask a question about this ingredient
2 scallions, chopped Ask a question about this ingredient
1 Bosc pear, cored, thinly sliced Ask a question about this ingredient
1 ounce bleu cheese, crumbled Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
1/3 cup pecan pieces Ask a question about this ingredient
2 tablespoons light brown sugar Ask a question about this ingredient
Sift together flour, baking powder, and 1/2 teaspoon salt in a large bowl. Using a pastry blender, cut in the butter until coarse crumbs form. Add in the water, a little at a time, until dough comes together. Place onto a floured work surface, knead for 30 seconds to one minute. Shape into a flat disc, wrap in plastic wrap and refrigerate for 30 minutes.
Ask a question about this stepPreheat oven to 400 degrees. Spray a large baking sheet with non-stick cooking spray; set aside.
Ask a question about this stepOn a floured work surface, roll out dough into a 12-inch circle. Place onto the prepared baking sheet.
Ask a question about this stepIn a small bowl, mix together the cream cheese and horseradish. Spread onto dough leaving a border of approximately 2 inches on all sides. Top with the roast pork, scallions, and pear slices. Carefully fold the border over the edges of the filling to create a rustic crust. Place galette into preheated oven and bake for 30 - 35 minutes until cooked through and crust has browned. Immediately top pears with bleu cheese crumbles, let galette rest for 2 - 3 minutes to allow bleu cheese to begin to soften.
Ask a question about this stepMeanwhile, melt the butter in a small skillet over medium-low heat. Add pecans, remaining 1/2 teaspoon salt and brown sugar, stirring until brown sugar has melted. Cook for 2 - 3 minutes, until pecans have become coated in the brown sugar mixture, stirring occasionally. Remove from heat; set aside to cool.
Ask a question about this stepTo serve, cut galette into 6 slices, top with brown sugared pecans and enjoy!
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Nozlee is the Assistant Editor of Food52.
