Savory Asian Pear, Onion And Fennel Galette

• Dough
• 1/2 pound cold unsalted butter, cut into 1/2" pieces
• 2 cups all-purpose flour
• 1 teaspoon kosher salt
• 1/4 cup ice water
• Pear, Onion and Fennel Filling
• 2 medium yellow onions, peeled and thinly sliced cross-wise
• 1 small/medium fennel bulb, outer layer removed, and white/light green parts thinly sliced crosswise (discard dark green parts)
• 3 large, ripe but firm Asian pears (I used Shinko variety), peeled, cored and cut into thin slices
• 1 tablespoon unsalted butter
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 cup dry sherry
• 1 tablespoon finely chopped fresh rosemary
• 6 ounces Brie (a mild, double-cream works best)
• 1 cup grated Manchego cheese
• 1 egg
• 1 tablespoon water
• Salt and freshly ground pepper

1. Put the flour and salt in a food processor and pulse a few times to combine.
2. Add the butter, tossing quickly to coat each piece with flour to prevent pieces from sticking together. Pulse until combined, and mixture is the texture of course sand.
3. Add the ice water with the motor running. Process until dough comes together, stopping before it becomes a solid mass.
4. Turn contents onto a clean work surface and press together with your hands, forming a ball, and then flatten into a rough disk.
5. Cover dough in plastic wrap and refrigerate for at least an hour, or up to 2 days.
6. Heat butter and olive oil in a large saute pan over medium-high heat.
7. Add onions and fennel to pan and saute until soft and translucent, stirring occasionally, about 15-20 min. Add 1/2 tsp. kosher salt.
8. When liquid from onions has evaporated and mixture is beginning to brown around edges and stick to bottom of pan, add sherry to deglaze the pan, scraping the brown bits from the bottom of the pan with a wooden spoon.
9. Reduce heat to low and add pears and rosemary, tossing with wooden spoon to combine. Cook for 1-2 minutes until flavors combine and pears begin to soften slightly. Add ground pepper and more salt to taste. Remove pan from heat and set aside.
10. Preheat oven to 450 degrees.
11. Roll out the dough on a lightly floured surface with a rolling pin into a free-form circle, about 10-12" in diameter. Transfer the dough to the center of a baking sheet.
12. Remove the rind from Brie, and spread it in an even layer onto the dough leaving a 1 1/2 inch border on the outside.rnSpread pear and onion mixture over brie, and top with grated Manchego.
13. Fold the border over the filling, gently pinching to form soft pleats every inch or so all the way around. Shape should be rustic and free-form.
14. Make an egg wash by whisking egg and water together in a small bowl. Use a pastry brush to lightly coat the dough of the tart with egg wash.
15. Bake the tart in the center of the oven for about 25 minutes, until the crust is golden, and the filling is bubbling with and browned on top. Cool slightly and serve warm or at room temperature.

dough, butter, flour, kosher salt, water, onion, yellow onions, fennel bulb, unsalted butter, extra virgin olive oil, kosher salt, sherry, fresh rosemary, manchego cheese, egg, water, salt

Taken from food52.com/recipes/10021-savory-asian-pear-onion-and-fennel-galette (may not work)