Eat the Seasons… September

Pear and Blue Cheese Galettes

These make an ideal starter or take them on a ‘posh picnic’.  Make smaller ones for canapés!

Preparation Time: 20 minutes 
Cooking Time: 17 minutes 


  • 500g Pack Puff Pastry
  • 1 Egg, beaten
  • 15g Butter
  • 1 Small Onion, sliced
  • 150g Roquefort, cubed
  • 2 Pears, sliced
  • 2 tbsp Double Cream
  • ½ tbsp Fresh Thyme & Sage Leaves, plus some extra sprigs to garnish
  • 4 tbsp Walnut Oil
  • 1 ½ tbsp Lemon Juice
  • Mixture of Bitter Lettuce Leaves, such as radicchio or chicory
  • 30g Pecan Nut, broken into pieces


  1. Preheat the oven to 2000C/fan 1800C/gas 6.
  2. Roll the pastry into a 30x20cm rectangle. Cut in half lengthways, then make 2 cuts widthways, to give 6 equal squares.  Brush each square with the egg and score a square inside the pastry, leaving a 1cm border.  Bake for 10-12 minutes.
  3. Using a spoon, lift out and discard the inner square of pastry and scoop out any uncooked pastry.
  4. Heat the butter in a frying pan over a medium heat. When melted, fry the onion until slightly browned.
  5. Mix the onion, Roquefort, pear, cream, thyme and seasoning.
  6. Fill each pastry square with a generous tablespoon of the filling and bake for a further 5 minutes.
  7. Mix the walnut oil and lemon juice and toss with the salad and pecans. Garnish each square with a thyme sprig and serve with the salad.


You can email Suzanne with any comments or questions at