RUSTIC PEAR GALETTE

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VIBES: ESG “Moody”

So…. my good friend was gifted a box of Harry and David Royal Riviera Pears. She’s more of a wine person, than a box of Pears person. So she secretly left them in my car. Ive never baked with Pears, but I was inspired. Ive always wanted to do a galette with apples, so I thought this would be a nice twist.

The dough is identical to any pie dough- which comes together in seconds in a food processor. Slice up the pears, roll the dough out and you have an impressive dinner party desert. I was shocked at how amazing this was. Serve warm with a scoop of ice cream.

RUSTIC PEAR GALETTE

Adapted from this recipe via The Kitchn

CRUST:

2 cups all-purpose flour
3/4 teaspoon salt
1 tablespoon granulated sugar
14 tablespoons unsalted butter
1/3 to 1/2 cup ice water

PEARS:

6 medium pears, peeled and cored
Juice of 1 lemon
1/3 cup packed dark brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger

TO FINISH:
2 tablespoons unsalted butter, cubed
1 1/2 tablespoons granulated sugar
1 teaspoon ground cinnamon

Heat the oven to 425°F.

Pulse the flour, salt, sugar, and butter in a food processor until crumbly. Slowly process in 1/3 cup of ice water just until it comes together in a dough. If necessary, add the remainder of the water. Wrap the dough in plastic wrap and refrigerate while you prepare the fruit.

Thinly slice the pears about 1/4-inch thick and toss with the lemon juice, brown sugar, flour, and spices. Take the dough out of the fridge and gently roll out onto a lightly greased large round pizza pan, or rectangular baking sheet, until it’s about 12 inches in diameter and 1/8-inch thick.

Lay the fruit out in overlapping circles or rows over the dough, leaving a small border, then fold the pastry up around the outer edges. Dot the top of the galette with cubes of butter, then mix together the sugar and cinnamon, and sprinkle it over the top.

Bake for about 45 to 50 minutes or until browned and crispy on the bottom. Cool to room temperature or serve slightly warm!

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