Coogirl Candy Baked Brie and Pear Galette (Rustic Sweet-Spicy Dessert)

Coogirl Candy Baked Brie and Pear Galette

A rustic, crowd-pleasing dessert that pairs warm, melty brie with the sweet-spicy tang of Coogirl Candy and tender roasted pears. This free-form galette is easy to make, visually gorgeous, and perfect for sharing. Serve with crackers or slices of baguette for an elegant finish.

Ingredients

• 1 sheet refrigerated pie crust or homemade single 9-inch galette crust (about 10 ounces)
• 8 ounces wheel of Brie, rind left on
• 2 medium Bosc or Bartlett pears, ripe but firm, thinly sliced (about 2 cups)
• 1/3 cup Coogirl Candy (product link)
• 1 tablespoon unsalted butter, melted
• 1 teaspoon fresh lemon juice
• 1 tablespoon brown sugar (light or dark)
• 1/2 teaspoon ground cinnamon
• Pinch of flaky sea salt
• 1 egg beaten with 1 tablespoon water (egg wash)
• Optional: 1/4 cup toasted chopped pecans or walnuts for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. If using refrigerated crust, roll it out on a lightly floured surface into a roughly 12-inch circle. Transfer to the prepared parchment-lined baking sheet.
3. Core and thinly slice the pears. In a medium bowl toss pear slices with lemon juice, brown sugar, cinnamon, and a pinch of sea salt until evenly coated.
4. Place the wheel of Brie in the center of the dough. Using a small knife, optionally score a shallow crisscross on the top rind of the brie to help it melt evenly.
5. Arrange the pear slices in an overlapping fan around and slightly over the edge of the brie, leaving a 2-inch border of dough all around.
6. Spoon the Coogirl Candy over the pears and the top of the brie. Use about 1/4 cup for the pears and 2 tablespoons drizzled directly on the brie so the jam melts into the cheese as it bakes. Reserve a small spoonful for finishing after baking.
7. Fold the dough border up over the pears and toward the center, pleating as you go to create a rustic edge. The filling will be exposed in the middle.
8. Brush the exposed dough edge with the egg wash for a glossy golden crust. Dot the tiny remaining butter over any exposed pear slices.
9. Bake for 25 to 30 minutes, until the crust is deeply golden and the brie is soft and beginning to ooze. If the crust is browning too quickly, tent with foil for the last 5 to 10 minutes.
10. Remove from oven and let rest 8 minutes. Spoon the reserved Coogirl Candy over the melted brie and scatter toasted nuts on the pears if using. Finish with a small pinch of flaky sea salt.
11. Serve warm on the baking sheet or transfer to a wooden board. Cut wedges of the galette and scoop warm brie with pear onto crackers or toasted baguette slices. Enjoy immediately.

Notes

• Creative use of Coogirl Candy: The recipe uses the jam two ways. First it is mixed over the pears so the sweet-spicy syrup caramelizes into the fruit. Second it is spooned over the brie so the jam melts into the cheese, creating a hot-sweet-spicy center that contrasts with the crisp pastry.
• Make ahead: Assemble the galette on the parchment and refrigerate up to 4 hours before baking. Brush with egg wash just before baking.
• Storage: Leftovers can be stored in the fridge up to 2 days. Reheat gently in a 350°F oven for 8 to 10 minutes.