350°F Pre-heat the oven for 1 hour before baking.

Dough

1. Put flour and salt in the bowl of a food processor and pulse a few times to blend.

2. Add the cold butter to the flour mix and pulse a few times until butter in the flour resembles small pebbles.

3. While food processer is running start adding the ice water, one tablespoon at the time. The dough should start coming together, releasing from the bowl, and form into a ball.

4. Work the dough on a lightly floured surface and form it into a 4” disc, wrap it in plastic and let it sit in the fridge for at least an hour, or overnight.

5. Take out the dough from the fridge 10 minutes before you are ready to roll out.

6. On a lightly floured surface, roll the dough into a 12” large circle – it doesn’t have to be perfect.

7. Transfer the dough onto parchment paper and then onto a baking sheet.

8. Place your filling on top, slightly mounting in the middle, leaving a 3-inch gap around the edges.

9. Roll the sides of the dough overlapping as you go, pleating the dough.

10. Brush the edges of dough with the whisked-up egg yolk.

Pine nuts

1. Place the nuts in a single layer in a dry skillet (don’t add oil!). Heat over low-medium heat for about 3 minutes, until golden. Pine nuts can burn very easily so keep a watchful eye and don’t leave their sight.

2. (You can also toast them in the oven. They tend to cook more evenly this way and is also easier if you’re toasting a larger quantity of nuts). Preheat the oven to 350°F. Place the nuts in a single layer on a baking sheet, then bake 5 minutes until golden and fragrant. Again, don’t leave the oven unattended because they can burn easily.

Filling

1. For the filling: In a medium size bowl mix crème fraiche and gorgonzola to a smooth cream. I used an electric hand mixer to get it real smooth.

2. Spread the cream base on top of the dough, leaving a 3-inch border.

3. Place the pear slices on top of the cream.

4. Sprinkle over with fennel slices and leftover Gorgonzola, pine nuts and lemon zest. Finish off with a drizzle of honey.

5. Bake in the middle of the oven for 45-50 minutes.

6. To prevent wilting the salad, let the galette cool down a bit before adding the arugula salad.

7. Served warm as an appetizer or a side dish.