SPICED PEAR GALETTE
Galettes are the perfect fall dessert because you get all the flavour of a flaky fruitfilled pie but with a rustic home- style look. Firm Bosc pears are ideal for baking; they stay crisp when ripe and keep their shape.
Hands-on time: 25 minutes
Total time: 1½ hours
Makes: 8 to 10 servings
Pastry:
2½ cups all-purpose flour
2 tbsp granulated sugar
¼ tsp salt
¾ cup cold butter, cubed
¾ cup ice water (approx)
Filling:
2 tbsp butter, softened
3 tbsp granulated sugar
1 tsp cinnamon
3 firm ripe large Bosc
pears (about 950 g total), peeled, cored and sliced lengthwise in ½-inch thick wedges
4 tsp all-purpose flour
1 tsp ground ginger
¼ tsp nutmeg
1 egg yolk
1 tbsp liquid honey
¼ tsp flaky salt (such as Maldon) (optional)
Pastry: In bowl, whisk together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Drizzle with ice water; toss with fork, adding up to 2 tbsp more ice water if needed, until dough comes together. Shape into disc; wrap in plastic wrap. Refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 2 days.) On lightly floured work surface, roll out dough into 17-inch circle; transfer dough to parchment paper–lined large rimless baking sheet.
Filling: Spread butter over pastry, leaving scant 2-inch border; sprinkle with 1 tbsp of the sugar and the cinnamon. Toss together pears, flour, ginger, nutmeg and remaining sugar. Arrange in even layer over buttered pastry. Fold over pastry edge to make 13-inch round. Whisk egg yolk with 2 tsp water; brush over pastry. Bake on bottom rack of 375°F oven until golden, 50 to 60 minutes. Let cool completely on pan. In small microwaveable bowl, microwave honey on high for 10 seconds; brush over filling. Sprinkle with salt (if using).
PER EACH OF 10 SERVINGS: about 352 cal, 5 g pro, 18 g total fat (11 g sat. fat), 45 g carb (4 g dietary fibre, 17 g sugar), 62 mg chol, 174 mg sodium, 142 mg potassium. % RDI: 2% calcium, 14% iron, 15% vit A, 3% vit C, 25% folate.