Apple-Pear Galette with Smokey Blue Cheese

Slice this beautiful tart into wedges and serve as an appetizer!

Farm & Larder galette dough, chilled
1 Lady apple
2 red pears
2 tablespoons butter
2 shallots
½ cup Rogue Creamery smokey blue cheese
¼ cup walnuts, chopped

1. Preheat the oven to 400°. Peel, halve and core the apples and pears and slice into ¼-inch thick pieces. In a small skillet, melt butter over medium heat. Add shallots; cook 2 to 4 minutes, stirring occasionally, until tender; remove from heat.

2. On a lightly floured work surface, roll the pastry into a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Decoratively arrange the apple and pears slices over the pastry to within an inch of the edge. Spread the shallots over top in an even layer, then fold the pastry edge up and over the fruit mixture to create a 1-inch border.

3. Bake for about 40 minutes, until the pastry is starting to brown and the fruit is tender. Sprinkle the galette with chopped walnuts and bake an additional 10 minutes, then remove from the oven and sprinkle over the crumbled blue cheese. Transfer the pan to a rack and let the galette cool. Slice into wedges and serve warm or at room temperature.

Winter into Spring Recipes

No matter if the current iteration of Punxsutawney Phil spots his shadow today or not, the arrival of February means that spring days can’t be too far away. This week, toast to the upcoming season with a sunny, satisfying lineup comprised of our Nonna Pat’s spicy puttanesca sauce, sweet organic Italian sausage and tomato-kissed Pomodoro loaf, as well as fresh produce like gold beets, red Chantenay carrots and Lacinato kale. Also included this week: Our own sourdough starter to use in a bevy of recipes ranging from rolls to hotcakes. To spring!

Here are a few recipe ideas for the week:

Sweet Italian Sausage & Orzo Ribollita
This spin on the classic Italian soup features puttanesca sauce, orzo pasta and toasted pomodoro bread.

Sourdough Dinner Rolls
Sourdough adds distinct flavor and chewiness to these light, moist and buttery rolls.

Sourdough Focaccia
Top this airy bread with fresh herbs and Parmesan cheese; kalamata olives; or simply with coarse sea salt and fresh ground pepper.

Sourdough Hotcakes
Pancakes made with this King Arthur Flour recipe boast a crisp, light texture and a delightful mild tang.

Baked Eggs with Crème Fraîche & Fresh Herbs
These oeufs en cocotte are perfect alongside a stack of sourdough hotcakes.

Roasted Brussels Sprouts with Buttered Breadcrumbs
Topped with buttery Sourdough breadcrumbs, these Brussels sprouts are the epitome of comfort food.

Honey-Kissed Carrots with Sea Salt
The opposing flavors of sweet honey and flaky sea salt balance this beautiful side.

this week's recipes
colors of the rainbow

farm & garden notes
hi, april

workshops & events
new classes!