Rustic pear galette with walnut pastry

SERVES 6 Pastry

1 cup (100g) roughly chopped walnuts ¾ cup (105g) brown rice flour ½ cup (60g) tapioca flour 50g cold butter, cut into cubes ¼ cup (50g) coconut sugar or light muscovado sugar 1 free-range egg 1-2 tbsp cold water (if needed)

Fruit filling

3 medium-sized pears, peeled and cored Juice of ½ lemon 3 tbsp maple syrup 4 tsp tapioca flour To make the pastry, blitz the walnuts in a food processor until they’re the consistency of coarse breadcrumbs. Add the flour, butter, sugar and egg, then process for a minute to again reach the texture of coarse breadcrumbs. Add the water a tablespoon at a time, leaving 5 seconds between each addition, until the dough comes together in a ball. Wrap in cling film and place in the fridge for at least 30 minutes or up to 24 hours.

To make the filling, slice the pears and put in a bowl with the lemon juice and maple syrup. Sprinkle with the tapioca flour, then use your hands to gently mix through so the fruit is evenly coated.

Preheat the oven to 180°C. Take the dough from the fridge and place it on a large piece of baking paper. Roll it out until roughly circular and about 40cm in diameter. If it’s sticky, roll it out between two sheets of baking paper.

Tile the pear slices on top of the pastry, leaving 5cm around the edge. Place your hands under the baking paper and fold the pastry over the fruit. It doesn’t need to be perfect; tidy up any cracks in the pastry if necessary.

Bake for 40 minutes until the pear is tender and the pastry is golden. Let sit for 20 minutes before serving.