Use vegan puff pastry if you prefer (follow the directions for baking on the package if you do). I have taken to using Pilsbury Crescent Rolls because they are readily available in my grocery store, and I don't even have to thaw or roll them! Yes... I am a lazy chef!!
Make your balsamic reduction while the galette is baking. Slice it in alternating triangles and garnish each plate with a drizzle of balsamic reduction and a sprig of rosemary.
1 package Pilsbury Crescent Rolls
1/2 cup Fauxmagerie Zengarry Gruyère style cashew cheese
1 pear, sliced into wedges
1 Tbsp. sugar
1 tsp. minced fresh rosemary
Balsamic reduction** and rosemary sprigs to garnish
Preheat the oven to 350 degrees F.
Unroll the Pilsbury Crescent Rolls and form it into one big rectangle, pinching together the seams. Spread Fauxmagerie Zengarry Gruyère style cashew cheese on the centre of the pastry leaving an inch or so along the edges cheese free. Arrange your pears down the centre of the pastry alternating the large side of the wedge.
Fold over the edges of the pastry towards the centre and pinch together or score with a fork all around the edges. Sprinkle with sugar and rosemary.
Bake in a preheated oven at 350 degrees F for 12-15 minutes until the edges are golden brown.
Allow to cool 10 minutes and drizzle with balsamic reduction. Garnish with fresh rosemary sprigs if desired.
1 cup balsamic vinegar
1 Tbsp. sugar
Combine vinegar and sugar in a small pot and bring to a boil over medium high heat. Boil until volume is reduced by half. Remove from heat and allow to cool and thicken.