Quince Pecorino & Parmesan Galette
Quince Pecorino & Parmesan Galette; perfect balance of savory and hint of sweetness with caramelized onions for the most perfect brunch pie.
Equipment
- Baking Sheet
- Parchment paper
Ingredients
Parmesan Galette Dough
- 1-1/2 cups all purpose flour (you may substitutegluten free flour)
- 1/2 teaspoon baking powder
- 1/2 cup finely grated Parmesan cheese
- 1/2 cup butter
- 1/2 cup sour cream
- 2 tablespoons water
- 1 large egg beaten with 1 tablespoon water for egg wash
Quince Pecorino Filling
- 1 tablespoon olive oil
- 1 medium onion, halved and thinly sliced
- 3 tablespoons honey
- 2 tablespoons brown or Dijon mustard
- 4 ounces Romano pecorino, shaved or grated fine
- 1 teaspoon Herbs de Provence
- 2 quince, peeled, cored, and thinly sliced
- 2 extra tablespoons honey
Instructions
Galette Dough
- Stir all of the dry ingredients together, cut butter into dry ingredients with a fork until crumbly and pea-sized.
- Add sour cream and water, mix just until it forms a ball. If dough is a little dry, add the 2nd tablespoon of water. Cover with towel or plastic wrap until ready to assemble.
Filling & Assembly
- Preheat oven to 400 F.
- In skillet over medium heat, sauté onions in olive oil for about 10-12 minutes.
- Remove onions from heat and add honey and mustard, set aside.
- Peel and slice the quince and place in bowl of water with a one to two teaspoons of salt to keep from oxidizing. (Drain & shake off extra water when ready to assemble.)
- Line a baking sheet with parchment paper, roll out galette dough to roughly 11 to 12 inches in diameter.
- Layer on the onions in the center to within 1-1/2 inches of the edge.
- Layer the Romano cheese over the onions, and sprinkle on Herbs de Provence. Drizzle on the extra honey.
- Layer on the drained sliced quince. Fold up the edges of galette and brush edges with egg wash.
- Bake 30 - 35 minutes @ 400 F.