Pear and chocolate galette

READY IN 2 hours SERVES 4

Pears and chocolate go so well together. Add in a chocolate pastry and you have heaven in a dessert bowl. Serve this dessert while still warm with ice cream, custard or crème fraîche.

INGREDIENTS

2 cups flour 100g chilled butter, cubed 35g ground hazelnuts 3 tbsp cocoa 3 tbsp caster sugar ½ tsp salt 3-4 tbsp iced water

Pear filling

1 tbsp lemon juice 3-4 pears 3 tbsp brown sugar 1 tbsp cornflour ½ tsp ground cinnamon

Glaze

1 tsp honey ¼ tsp boiling water

METHOD

Preheat oven to 220°C. In a food processor, combine flour, butter, hazelnuts, cocoa, caster sugar and salt. Process to create a breadcrumb consistency. With the motor running, slowly add the ice water until the dough sticks together. Transfer the dough to a lightly floured board. Roll out into a rough circle and wrap in plastic wrap or baking paper. Chill for at least 30 minutes.

Place the lemon juice into a large bowl. Peel the pears, quarter and core them, and toss into the bowl containing the lemon juice. Combine the brown sugar, cornflour and cinnamon and sprinkle over the pears. Let stand while preparing the base.

Line a baking tray with baking paper. Remove the dough from the fridge and roll out onto a lightly floured board. Roll the dough to an approximate 26cm-round circle and transfer this to the baking tray. Thinly slice each piece of pear and place in single layer in the central part of the dough. Leave enough clear space around the edge to be able to fold in the dough. Fold the dough inward all the way round. Bake for 10 minutes at 220°C, then reduce to 180°C and bake for another 30-40 minutes or until the crust turns slightly golden around the edges and the pears have softened. When cooked, remove from the oven and allow to cool slightly before glazing. To glaze, combine the honey with boiling water and lightly brush over the fruit.