Galette Dough

Add the flours, parmesan cheese, salt, oregano, onion powder and thyme to the bowl of your food processor.

Process on high for about a minute

Slice the butter into tablespoons

Add them 1 at a time to the food processor and process on high for about 30 seconds in between each add

In a small bowl, whisk together the egg, vinegar and ice cold water

With the food processor is on slowly pour in the egg mixture

Continue to process until the dough starts to come together***

Pour the batter onto a clean surface

With clean hands work the dough into a ball

Place the ball of dough in the refrigerator for 30 minutes

Caramelized Onions

While the dough is chilling  make the caramelized onions

Melt 1 tbsp butter in a large skillet over medium-low heat

Add the onions, sprinkle with salt

Sauté for 20 minutes

Add the dark brown sugar, sherry (optional) and garlic

Continue to sauté for about 10 more minutes, the onions will reduce to about a cup, turn brown in color and sweet in flavor

Remove skillet from heat, set aside

Savory Pear Galette

Preheat oven to 400°F

Remove the dough from the refrigerator

On a clean surface, roll out the dough to about 1/4″ thickness****

Transfer the dough to a large, parchment paper lined baking sheet

In a small bowl mix the ricotta cheese with the sage and salt

Spread the ricotta cheese mixture in the center of the dough, leaving about a 2-inch border of dough around the outside

Sprinkle the gorgonzola cheese over the ricotta

Top with the caramelized onions

Top the onions with the slices of prosciutto

Add the pear slices on top of the prosciutto in a circle

Fold the crust up to “close the galette”, gently use your fingers to close any cracks

Sprinkle the gruyere over the pears

In a small bowl whisk the egg white with 1 tbsp water

Brush the crust with the egg white mixture and then sprinkle with the parmesan cheese

Bake for 40-45 minutes

Remove from oven, cool for a few minutes before slicing and serving warm