Galette with Philadelphia, Leek and Pears

Prep time: 30 minutes + chilling. Cook time: 45 minutes. Servings: 8.

Method: In a large bowl put the flour, salt and cold butter. Mash with a pastry cutter or fork until you get coarse crumbs. Do not knead with your hands, so the butter does not warm up.

Add the egg beaten with the water and stir. If needed, add a little more water until the mixture starts forming a dough.

Knead it until it forms a dough, wrap it in cling film and refrigerate for about 30 minutes. You can make the dough the day before; before rolling, take it out for at least 30 minutes at room temperature so it softens and can be rolled.

Prepare the filling. Melt the butter in a suitable pan, add the leek and season with salt. Cook 6-7 minutes over medium-high heat, stirring often, until the leek softens. Add 1 tbsp of the rosemary and the black pepper. Cook about a minute and pour in the cream. Leave on the stove another 5-7 minutes, until the cream reduces and the leek is left almost in the fat, so it does not water down the galette. Transfer to a bowl and let cool completely.

Preheat the oven to 180°C.

On lightly floured baking paper roll the dough into a sheet about 3 mm thick and 30-32 cm in diameter. Transfer to a tray and cover with the cream cheese, leaving about 3 cm unspread at the edge. On top spread the cooled leek, arrange thin slices of pear and sprinkle with the chopped walnuts and black pepper.

Fold the edge of the dough over the filling, forming pleats, brush with the beaten egg yolk and sprinkle with the remaining rosemary.

Bake the galette 40 minutes in the oven preheated to 180°C. Take out of the oven and sprinkle with the honey. Let the finished galette cool for about 15 minutes before serving.