Oh boy do I miss those super spectacular Harry and David pears I received at Christmas.
There’s something special (very special) about those giant jewels.
They taste NOTHING like any other pear variety.
They are luscious, sumptuous, juicy, tart, sweet, tangy…just everything you would want in a pear (without the grainy, mealy texture).
Seriously, they are magical.

I researched buying some of my own Harry and David pears after the holidays. Even ON SALE, with the shipping included, the math worked out to $9 a pear. I love them – but I’m not sure I love myself that much.

I do love gifts, by the way. In case you’re ever wondering what to get me – I’m a super easy buy:

-Harry and David Pears
-Fine Wine
-Jimmy Choo Pumps

Easy peasy.

In any case, they aren’t HD pears, but this Truffled Pear Black Pepper Galette will suit and satisfy your tastebuds in the mean time.

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Truffled Pear Black Pepper Galette

Crust:
8 Tbs. cold butter, cubed into 1″ pieces
2 cups all purpose flour
1 large egg
1 Tbs. apple cider vinegar
2-3 Tbs. ice water

Combine all the ingredients, except for the water, in the bowl of a food processor. Pulse until crumbly. Drizzle in the water and pulse until beady and doughy.
Transfer the dough beads to parchment paper and form into a disc.
Top with another sheet of parchment and roll out into a rough 10″ round circle.

Preheat the oven to 425 degrees.

Filling:
2 Tbs. salted butter
2 large green pears, thinly sliced
1-2 tsp. freshly ground black pepper (depending on your tastebuds)
6 oz. Truffle Romano (or other truffle infused cheese), thinly sliced

Heat the butter in a skillet and add the thinly sliced pears. Sauté, turning frequently and covering and uncovering every so often, until the pears are soft and juicy. Sprinkle with plenty of black pepper.

Drain the pears and transfer to the center of the prepared galette crust.
Top with the cheese.
Fold over the edges (leaving space in the center) and bake for about 15 minutes, or until the crust is “crusty” and beginning to brown.

Smile away – it’s sweet and savory.