My mother presented this dish to me tonight and I couldn’t get enough! So much so I thought I would share it with you. It is surprisingly light and as stilton and pear is a classic combination this will surely be a winner with any guests. I was served the galette as a starter; however, it would make a great side dish or main meal for two. I think I will try making a bigger one and serve it in the middle of the table for all to tuck in!

This recipe would work equally well with any type of medium/strong cheese or whatever you have in the fridge. Strong mature cheddar and some caramalised white onions would be delicious. You can make the galette a day ahead and keep it covered in the fridge – great for a dinner party.

(Please ignore the ‘caramalised’ edges – I trimmed them off!)

Stilton Galette

(Serves 4 as a starter)


5 Medium Waxy Potatoes (peeled and soaked in water to remove starch)

1 1/2 Firm Pears (peeled and cubed small)

150g Blue Stilton (or other strong cheese)

Cracked Black Pepper

Olive Oil

Step 1: Pre-heat the oven to 180C. Thinly slice the peeled potatoes (much easier if you use a mandolin or the slicer attachment on your food processor).

Step 2: Line a baking tray with silicon paper or use silicon baking mats. Overlap the sliced potato to create 4 rectangles. Sprinkle the cubed pear on to the potatoes. Crumble the stilton over the potatoes ensuring you keep it to the centre to stop it from ‘spilling’ out.

Step 3: Brush the edges of the potatoes with a little olive oil to help them crisp. Season the galettes with cracked black pepper.

Step 4: Place the galettes in the pre-heated oven for approximately 25 minutes, or until they are golden brown and the potatoes are cooked.

Great served with a small salad dressed with olive oil and lemon and some sliced pear.