Thursday, September 15, 2011

Pear Galette

First off, for those of you that don't know what a galette is, let me give you the definition according to Wikipedia (the only place to get real, true information.  do you sense the sarcasm?). 

"Galette is a general term used in the French cuisine to designate various types of flat, round or freeform crusty cakes,[1] similar in concept to a Chinese bing. One notable type is the galette des Rois (King cake) eaten on the day of Epiphany. In French Canada, the term galette is usually applied to pastries best described as large cookies."

If you knew this already.  50 cool points!!!   If you didn't know what a galette was, don't feel bad, I had to look it up too.  Let me give you my definition.

Galette:  Pure, yummy, awesomeness.   Perfect food for people who aren't crazy about pies (aka:myself) but like the idea of them.

I think I liked this so much because the filling wasn't so thick that you had a mouthful of pears.  You get to actually taste the crust, which in my opinion is the best part.  Kind of like a pear pizza.  Plus, it isn't so sweet that all you tasted was sugar.  It's easier to describe if you just try it yourself.  
*You could substitute any other fruit in place of the pears* 

Preheat oven to 350degrees
To make the dough:
and sugar all go in a bowl.  Mix

add chopped butter and mix until it resembles course crumbs

It will form together when pressed, but easily fall apart

Slowly pour the buttermilk in and mix until a dough starts to form.  *picture turned out fuzzy*

Form dough into a ball and wrap in plastic. Refrigerate for at least 45min

Cut your pears up in thin slices and set aside

Once the dough is done, take out and roll out to as close to a 14-15 inch circle you can get.  
The dough gets sticky as you work with it, and you don't want to add extra flour.  I found rolling it out between two pieces of parchment paper to work great.  When its rolled out, transfer it directly to the cookie sheet your baking it on.

brush the dough with the apricot preserves

layer on the pears leaving about a 2inch border

Fold the border over.

brush the edge with egg wash

sprinkle on the sugar
and cinnamon and bake

Once the crust is browned and the pears are tender (about 45-50 min) take out of the oven
*yes, I know I need new baking sheets =)*

add some whip cream and enjoy!!!

Recipe:  slightly adapted from Two Peas & Their Pod


1 3/4 cups all-purpose flour
1/3 cup granulated sugar
1/4 cup coarse cornmeal
1/4 teaspoon salt
1/2 cup cold butter, cut into small pieces
1/3 cup buttermilk
2 tablespoons apricot preserves
2 large Bartlett pears, thinly sliced
1 egg, beaten
2 tablespoons turbinado sugar
1T cinnamon


1. To make the dough, combine flour, sugar, cornmeal, and salt in a in a bowl. Add butter pieces and mix in with a pastry blender or fork until mixture resembles coarse meal.
Slowing pour in the buttermilk until a dough forms a ball.
Wrap the dough ball in plastic wrap or parchment paper. Refrigerate for at least 45 minutes before rolling out.
2. Center a rack in the oven and preheat to 350 degrees F.
3. Remove the dough from the refrigerator and place on a sheet of parchment paper. Place another sheet of parchment paper on top of the dough.  Starting at the center of the dough, roll out, forming a 14-15-inch wide circle. Place the dough with parchment paper on a baking sheet. Brush the bottom of the dough with the apricot preserves. Arrange sliced pears in a spoke pattern on the galette dough, leaving a 2-inch border. Fold the border over the pears, overlapping where necessary and pressing gently to adhere the folds.
4. Lightly brush the edge of the dough with the egg and sprinkle crust and pears with turbinado sugar and cinnamon.
5. Bake the galette for 45-50 minutes, or until the pears are tender and the crust is golden brown. Transfer the baking sheet to a wire rack to cool for at least 20 minutes. Serve warm or at room temperature.
*Note-you can make the galette dough in advance. It will keep in the refrigerator for 3 days. Serve the pear galette with whipped cream or ice cream.

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