Being a Chef Ron’s Mineral Broth customer means reaping the benefits of his extensive culinary expertise. You may not serve vegetable broth for a dinner party, but you could absolutely serve this delicious, plant-based Pear Galette with curried hummus, toasted hazelnuts, and spicy agave. Chef Ron has found this dish to be particularly popular at upscale events like weddings or winery dinners. For a perfect pairing, Ron recommends Sauvignon Blanc.
Always a hit, this recipe is quick and can be oven-ready in advance. Just don’t be shy with the hot agave syrup! Check out the recipe below.
INGREDIENTS
- ½ cup agave syrup
- 1 jalapeno, rough chopped
- 4 pieces vegan naan or your favorite flatbread
- 1 cup hummus
- 1 teaspoon curry powder
- 4 Large pears, peeled and sliced ¼” thick
- ½ cup hazelnuts, chopped
- Sea salt and fresh cracked black pepper to taste
- ½ cup scallions, chopped
METHOD
- Preheat oven to 425
- Place the agave syrup and jalapeno and simmer over low heat for 10 minutes, remove from heat
- Layout naan bread on a baking sheet.
- Mix hummus and curry powder in a small bowl
- Spread the hummus on the naan bread evenly to the edges, don’t be shy.
- Top with sliced pears. Evenly sprinkle with hazelnuts.
- Bake for 10-12 minutes until naan is golden brown and the pears are soft.
- Season with sea salt and black pepper, and drizzle with spicy agave.
- Cut into eighths and sprinkle with chopped scallions. Serve hot or at room temperature.