Goat Cheese-Pear Galette with Melon Confit

An Easy Summertime Treat

These goat cheese and pear galettes are a burst of sunlight when enjoyed alongside our 2023 Pinot Gris Reserve. The melon and lime zest highlight the complexity and impeccable balance in the wine, and add to the utter summer-ness of this pairing. 

This recipe is super easy, using store-bought puff pastry. The only tricky thing being the tiny melon balls. If you don’t have the tool, or don’t want the fuss, small cubed melon would work as well. The galettes can be thrown together in a pinch and still impress no matter the occasion. Make for a summer dinner with friends, or just for yourself, spending a sunny weekend sipping on the patio.


Goat Cheese and pear galettes with melon confit




1 8×8 Puff pastry sheet (cut into 2 inch by 2 inch squares)

4 oz. Fresh goat cheese (chèvre)

½  Pear (extra small diced)

1 zest of a lime (minced)

1 oz. Egg wash

3 oz. variety of mini melon balls (try and find 2-3 different melon color)

2 oz. Simple syrup

Sea salt to finish


Preheat the oven to 425 degrees.

Place melon balls and simple syrup together in a bowl to combine.

While the oven is heating, place parchment paper down on a half sheet pan (cookie sheet) or spray with non-stick cooking spray.

Place all pre-cut 2in. x 2in. puff pastry squares on a cookie sheet and using 2 spoons dollop the goat cheese in the center of the puff pastry, making sure to leave the sides of the puff pastry clear.

Lightly place the pear on top of the goat cheese and brush edges with egg wash.

Bake in the oven for 12 minutes (rotating to ensure evenly cooked) or until all the goat cheese is melted and the edges are golden brown.

Take out and let rest to slightly above room temperature or being able to handle with ease.

Top the pastry with 3-4 melon pieces.

Finish with lime zest and sea salt.

Serve slightly warm to room temperature.

Serves 6

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