Freedom Friday - With a Camembert, Pear, Prosciutto Galette

As a result of some unfortunate circumstance I now have Friday's off.  I was given very short notice on this and at first I found it incredibly stressful. After I looked over my finances, figured out some income things, and set up a bunch of job alerts on some career search websites I felt like I had regained some control of the situation.  Following all this I spent some time listening to some mood boosting music, eating chocolate and talking to friends.

I woke up this morning feeling better, more in control and like I had the ability to savour this day and all the ones that follow. I slept in a little bit, but not too much. I took the dog for a longer that normal morning walk, and then I decided to make a delicious galette for lunch.

I had this galette brewing in my brain for over a week, ever since I made my first one (which was roasted vegetable and egg). That one took a significant amount of work, and I made it after I had been drinking so it was a bit of a challenge but it was delicious and fed me breakfast for a couple of days, so I was hooked. I began to look up recipes for other galettes pretty much immediately after and I landed on some flavour combinations that inspired me. When I hit the grocery store I found some ingredients on sale and settled on pear (bartlet), camembert and prosciutto. I originally was looking at brie instead of camembert, but I personally can not tell the difference between these two mild soft cheeses and the camembert was a much better price that day.

The making of this galette was so much simpler than my last one, and I am grateful for that because it gives me something that I can whip together for friends or to impress this really handsome man that hangs around on occasion. I hope you enjoy this recipe. I am going to plan more things to fill my Friday's and report back. Please let me know if you can think of other ways to take back my Fridays.


Camembert, Pear, Prosciutto Galette (Tart)

• 200g round of Camembert (small round, brie subs very well)
• 2 ripe but firm pears
• 8 thin slices of prosciutto
• 1/4 cup olive oil plus some extra
• 1/4 cup balsamic vinegar
• 1 sheet of puff pastry (thawed)

Pre heat the oven to 350° F
cover a baking sheet in parchment paper. Careful unroll the sheet of puff pastry onto the baking sheet. score the edges approximately 1/4" from the edge with a butter knife being careful not to cut all the way through. Brush the pastry all over with olive oil. Put in the fridge to chill while you prepare the rest of the ingredients.

Slice pears into very thin slices.
Remove rind from camembert, cut into medium sized chunks.
Cut prosciutto into two inch rectangular chunks.

Take pastry out of fridge and bake in preheated oven for 5-7 minutes.

Remove pastry from oven and layer ingredients on pastry from the scored line inward. This is how I do it. I line the outside with pears and put some camembert n the inside to start the base. Then I layer pears, prosciutto, camembert, pears again. Finally I cut up the prosciutto into finer chunks and sprinkle it in the middle. Be creative! Do it your way.

Top the whole thing off with some balsamic vinegar and a bit of olive oil. You may not use the whole 1/4 cup, you may wish to use a touch more. Use your discretion.

A word of note, you may notice that the puff pastry had puffed while in the oven, and as you were adding your ingredients it deflated. Do not lose heart! It will live to puff again!

Put that baby back in the oven for 30-35 minutes until the crust is golden brown near the bottom (the top will still appear light) and is firm to the touch.

Remove from the pan by sliding the parchment paper off with a spatula under the galette for support onto a cutting board immediately adjacent. Use the spatula to lift the galette slightly and slide out the parchment and voila! Cut that baby into four or more (or less if you are really ambitious!) and enjoy!