Galette dough
220 g butter
270 g plain flour
2 tbsp Dansukker Icing Sugar
1/2 tsp salt
75 g water

Topping
100 g goat's cheese
2-3 pears
60 g hazelnuts
2 tbsp Dansukker Dark Syrup

Glaze
1 egg white

Start by making the galette dough. Cut the butter into smaller pieces and place it in a food processor. Mix quickly with the flour, icing sugar and salt. Add water and mix until the dough forms a solid mass.

Cover the dough with cling film and refrigerate for 30 minutes. Preheat the oven to 175 °C.

Cut the goat's cheese into thin pieces. Wash and core the pears and chop them into slices.

Pour the hazelnuts into a bowl and add the syrup. Stir.

Remove the pie dough from the oven and roll it into a more or less round piece, about half a centimetre thin, on a floured pastry board. Place the pie dough on a baking sheet lined with parchment paper.

Place the pear slices and goat's cheese in the middle of the pie dough and sprinkle the hazelnuts on top. Fold the pie edges towards the middle and glaze with whisked egg white.

Bake in the lower part of the oven for about 20 minutes. Let cool on a wire rack.