This galette is a classic European dish that is both rustic and sophisticated at the same time. It's very easy to prepare and makes a lovely presentation. This is great when cut into slices and served as an appetizer!
2 large sweet onions (Vidalia preferred)
1 tablespoon butter
1/4 cup balsamic vinegar
salt and pepper to taste; about 1/4 teaspoon each
1 roll of refrigerated pie crust dough
2 firm pears - d'anjou or bosc - peeled and thinly sliced
1 tablespoon all purpose flour
1/2 cup chopped pecans
3 ounces Gorgonzola cheese
1 egg, lightly beaten
Melt butter over medium-low heat and add sliced onions. Cook until onions are soft, about 25 to 30 minutes, stirring often. Add balsamic vinegar to onions for the last 5 to 10 minutes of cooking, to caramelize. Set aside to cool.
Set pie crust on a lightly floured surface and allow to come to room temperature in order to unroll it. Transfer it to a parchment lined baking sheet.
Combine pear slices and flour until lightly coated.
Spread half of onions over pie crust leaving a 2-inch border all the way around.
Place pear slices over onions, and top pears with the remaining onions. Sprinkle cheese and pecans over the top and fold up the border of pie crust.
Brush dough with beaten egg and press seams gently together to seal.
Bake at 425 degrees for 25 minutes. Cover with foil after about 15 or 20 minutes to prevent over browning of crust.
Cool on a wire rack and serve warm or at room temperature.