Pear, Brie & Walnut Galette with a Honey-Pepper Glaze

I really adore the idea of brunch, don't you!? In France, you would call it le grand petit déjeuner, which is essentially a big breakfast or, literally translated, a "big little lunch" (which is the best oxymoron of them all if you ask me). I like everything about it, really. The lazy mornings. Maybe you slept in a little too late. Maybe it's almost 11 o'clock and you can't decide whether you should eat a sweet breakfast or charge ahead to a savory lunch. Maybe you just want to curl up with some tea and relax while you munch on something yummy. In any case, I have just the thing for you--a warm, flaky galette. Not too sweet. Not too savory. Just perfect...

INGREDIENTS FOR HONEY PEPPER GLAZE:

* 1 Tbsp. butter, melted
* 3 Tbsp. honey
* 1/4 tsp. freshly cracked pepper

INGREDIENTS FOR GALETTE:

* 1 recipe Classic Yeasted Tart Dough
* 1 pear (I used a star krimson pear for its bright red skin), sliced into thin wedges
* 1 small wedge of brie, cut into small chunks or strips (or blue cheese if you prefer!)
* 1/2 cup walnuts, roughly chopped
* 1 tsp. raw/turbinado sugar (optional for crust)
* 1/2 tsp. kosher salt (optional for crust)
* 2 Tbsp. butter, melted

DIRECTIONS:

* Flatten out the dough until it is about 1/4 of an inch thick and gently brush some of the melted butter onto the dough (leaving a little bit for the crust edges).
* Starting in the center and leaving about 2 inches of dough on the edges, arrange the pear slices, slightly overlapping.
* Scatter the brie chunks and the walnuts.
* Fold over the edges to just barely cover the edge of the pears and brush the crust with the remaining melted butter.
* Use a pastry brush or spoon to drizzle half of the honey-pepper glaze over the top.
* Optional step: I like to sprinkle some turbinado sugar and kosher salt on the edges of the crust. The dough is not very sweet at all so I like to have a little sweet and salty kick when you bite into it...
* Bake in 400 degree oven for 30-35 minutes or until the fruit is carmelized and the crust is golden brown, but check on it every ten minutes and continue to brush or drizzle on more of the glaze until it is all gone.

Serving suggestion: I like to serve a slice of the galette next to a nice big handful of mixed greens or arugula simply tossed with some olive oil, lemon juice and salt and pepper...