YIELD: Makes 6 to 8 slices
pears (ripe but firm),
cored and thinly sliced, leave the peel on
juice and zest from 1 lemon
frozen puff pastry,
follow thawing directions on package
toasted and roughly chopped
raw or regular sugar for the pastry,
extra honey for serving
Preheat oven to 425°F.
In a medium bowl, toss the pear slices together with the dried cranberries, 3 T of the lemon juice and all the zest, honey, sugar, cinnamon and salt. Set aside.
On a cutting board covered with a sheet of parchment paper, layer the two sheets of puff pastry and then turn the top one 90° to create an 8-point star shape. With a rolling pin, roll the layers from the inside of the star shape, outwards to stretch it a bit, you can also do this with your hands, this pastry does not need to look perfect but rather rustic.
Transfer the parchment paper with the pastry to the sheet pan, mound the pear mixture in the center of the pastry. Sprinkle the walnuts and crumble the goat cheese evenly over the pear mixture. Fold in the points of the pastry, pinching together where you can and leaving the center open.
Brush the pastry with the beaten egg and sprinkle the entire galette with the sugar, if desired.
Bake for about 25 - 35 minutes or until the pastry is a puffy golden brown and the pear filling is bubbly.
Cool for about 20 minutes before serving or serve at room temperature.