Pear Galette Recipes

Steps:

• To prepare the crust, in a medium bowl whisk together the whole-wheat pastry flour, all- purpose flour, granulated sugar and salt. Add the butter and using two knives or a pastry cutter, cut the butter into the flour mixture until you get a pebbly, course texture. In a small bowl combine the buttermilk and ice water. Using a fork, gradually mix the buttermilk mixture into the flour mixture. Pat the dough into a 4-inch round and wrap in plastic wrap. Refrigerate for 30 minutes.
• In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Peel the pears, core them and cut into 1/4-inch slices. In a large bowl toss the pear slices with the lemon juice. Sprinkle in the cornstarch, brown sugar and cinnamon and toss until the pears are evenly coated. Set aside.
• On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. If the dough breaks at all patch it up with your fingers.
• Arrange the pears in a mound in the center of the dough, leaving a 2-inch boarder. Fold the border over the filling. It will only cover the pears partially and does not need to be even.
• Bake the tart for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the tart in the oven all the while, and bake for another 40 minutes, until the pears are tender and the crust is golden brown.
• In a small bowl stir together the honey and boiling water to make a glaze. When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or a room temperature.

Steps:

• Line a baking sheet with parchment paper or a nonstick baking mat.
• Sprinkle work surface with flour. Roll out dough to a 14-inch round, about 1/4-inch thick. Transfer dough to prepared baking sheet and refrigerate until ready to use, up to 1 hour.
• In a small bowl, mix together cornstarch, sugar and salt. In a large bowl gently toss together pears and cornstarch mixture until evenly coated. Mound pear mixture on top of dough, leaving a 4-inch border all the way around. Fold dough over pear mixture, overlapping where necessary and gently pressing to adhere the folds. Transfer galette to refrigerator and let chill, 20 to 30 minutes
• Meanwhile, preheat oven to 400 degrees. In a small bowl, beat egg. Brush edges of dough with egg, and sprinkle edges with sanding sugar. Dot top of galette with butter. Transfer to oven and bake until crust is golden brown and juices are bubbling, about 1 hour.
• Meanwhile, place apricot jam in a small saucepan over medium heat. Cook until heated through; strain through a mesh sieve set over a bowl. Remove baking sheet from oven and transfer to a wire rack; brush heated jam over pears. Let cool briefly before serving warm or at room temperature.

Steps:

• Pastry:
• Pulse flour, sugar, baking powder, salt, and baking soda in a food processor 30 seconds to combine. Add butter. Pulse until butter pieces are the size of peas. Add buttermilk and almond extract; pulse until dough just comes together. Form dough into a disk, dusting lightly with flour. Cover in plastic wrap or wax paper and refrigerate 1 hour.
• Cream:
• Whisk egg white and confectioners' sugar in a bowl until frothy, about 1 minute. Add almonds, butter and almond extract. Whisk. Refrigerate.
• Filling:
• Peel and core pears, then cut into slices about 1/4 inch thick; toss in a bowl with lemon juice and zest.
• Galette:
• Heat oven to 400°F. Lightly dust a sheet of parchment paper with flour; place dough on top and lightly dust with flour; top with another sheet of parchment and roll out dough into a circle about 12 inches in diameter. Peel off top layer of parchment. Invert dough onto a baking sheet lined with third sheet of parchment. Trim around edges of dough. Spread cream over dough, leaving a 1-inch border. Arrange pear slices in concentric circles over cream. Sprinkle with sugar and cinnamon. Fold edges of dough over pears, crimping dough to enclose ends of pears. Evenly scatter bits of butter over top of filling. Bake 20 to 25 minutes or until pears are tender and crust is golden. (Cover top with a sheet of foil if it begins to overbrown.) Remove; cover edges of tart with foil. Heat broiler. Glaze top of pears under broiler, about 6 inches from heat, 1 minute or until pears are golden brown. Cool on baking sheet 5 minutes. Transfer (on parchment) to rack to cool completely. Dust with confectioners' sugar.

Steps:

• Preheat oven to 375°F. Unroll pie crust onto a piece of parchment, then roll out to a 13"-diameter circle. Transfer dough on parchment to a rimmed baking sheet.
• Toss pears, salt, and 1/2 cup caramel sauce in a medium bowl until pears are coated. Arrange pears over crust, leaving a 1 1/2" border, piling them up as you go. Pour any caramel sauce left in bowl over pears.
• Fold crust up and over edges, overlapping as needed. Bake galette until crust is golden brown and filling is bubbling, 55-60 minutes. Whisk remaining 1 Tbsp. caramel and 1 Tbsp. hot water in a small bowl and brush over pears with a pastry brush. Let cool at least 15 minutes before cutting.

Steps:

• Preheat oven to 400°.
• To prepare galette, line a jelly roll pan with foil, and coat foil with cooking spray. Roll dough into an 11-inch circle; place on baking sheet. Sprinkle crust with cheese, leaving a 1-inch border.
• Combine pears, juice, and nutmeg in a large bowl; toss well. Add brown sugar and flour; toss gently. Arrange fruit on dough leaving a 2-inch border. (Pears will be piled high on dough.) Fold edges of dough toward center, pressing gently to seal (dough will only partially cover pears). Bake at 400° for 30 minutes or until crust is lightly browned (filling may leak slightly during cooking). Cool galette on a wire rack.
• To prepare caramel, heat granulated sugar in a small heavy saucepan over medium heat until sugar dissolves, stirring as needed to dissolve sugar evenly (about 4 minutes). Cook 1 minute or until golden. Remove from heat. Drizzle over galette.

Steps:

• For the crust: Mix the flour, sugar and salt. Drizzle the olive oil over the flour and cut in with a fork, combining lightly until the mixture resembles coarse meal. Sprinkle water over the flour, a tablespoon at a time, and mix lightly with a fork. (These two steps can also be done in a food processor, if you use a light touch with the "pulse" button.) With your hands, press the pastry lightly into a ball, wrap in waxed paper, and let rest in the fridge at least 20 minutes.
• While the dough is resting, make the filling: Mix together the cinnamon, ginger, flour, sugar and salt. In a large bowl, toss the apple and pear slices with the dry mixture. Drizzle lemon juice over the top.
• Prepare the galette: Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
• On a wide surface, roll out the dough between two sheets of parchment paper until it becomes a 1/4-inch-thick circle. Arrange the fruit mixture in the middle of the dough, and loosely gather the dough around the fruit, leaving an opening at the top (the dough won't close completely). Place the galette on the parchment paper and bake in the middle of the oven until filling is bubbly and crust is lightly browned, about 35 to 40 minutes.

Steps:

• For the pie dough: Combine the flour and salt in a food processor. Add the butter cubes and yogurt and pulse until pea-size bits of butter remain.
• Add the vodka to the food processor and pulse until the dough pulls together. Do not over process.
• Remove the dough from the machine and form into 2 disks. Do not over knead, just barely bring the dough together. Flatten each disk and wrap tightly with plastic to rest and chill in the refrigerator for 1 hour minimum.
• Preheat the oven to 425 degrees F with a rack in the center.
• For the chai spice mix: In a small bowl, combine the cinnamon, cardamon, ginger, nutmeg and cloves. Mix to combine and set aside.
• In a small saucepot, combine the brown sugar, honey, lemon juice, vanilla paste, 1 tablespoon of the chai spice mix and 1/4 cup water and bring to a simmer over medium heat. When the sugar has completely dissolved, turn off the heat. Whisk until thoroughly combined. Set aside.
• When ready to use, pull 1 disk from the refrigerator (save the other disk for another use). Lightly flour the counter. Roll out the pie dough into a 1/4-inch-thick round. (Because the galette is freeform, the dough doesn't have to be exactly round.) Transfer the dough round to a parchment-lined baking sheet.
• Trim the top and bottom of each pear and cut in half lengthwise. Using a spoon or melon scooper, remove the core and seeds. Place the flat side of the pear on the cutting board and slice lengthwise into 1/4-inch-thick slices
• Place the pear slices on top of dough, overlapping slightly. Keep the filling flat and compact, leaving a 3-inch border on all sides so you can fold the edges over the filling.
• Drizzle enough syrup over the pears so they are all coated, but stop if the syrup is leaking out from under the fruit and onto the pastry. Fold the dough over the pears, overlapping where necessary and gently pressing to adhere the folds. Add more syrup to the center if desired.
• Transfer the sheet pan and galette to the refrigerator to chill for 20 minutes. In a small bowl, beat the egg with 1 tablespoon water to make an egg wash.
• Just before the galette is ready to go into the oven, sprinkle the exposed fruit with walnuts. Use a pastry brush to brush the pie dough with egg wash and sprinkle with turbinado sugar.
• Bake the galette on the center rack at 425 degrees F for 10 minutes, then lower the temperature to 350 degrees F and bake until the crust is golden brown and feels firm to the touch, about 20 minutes. Remove to a wire rack to cool completely.
• When completely cool and ready to serve, garnish with a drizzle of honey over the entire galette, crust and all.