Pear Galette Recipe

Ingredients

Servings:

For the Buttermilk Cornmeal Crust

1 1/2 cup(s)

all-purpose flour

1/3 cup(s)

cornmeal

1/4 cup(s)

granulated sugar

1/4 tsp

salt

1/2 cup(s)

cold unsalted butter, cubed

4-6 tblsp

buttermilk, cold

For the Pear Galette

batch of buttermilk cornmeal crust, see above

1/4 cup(s)

brown sugar

1 tblsp

cornstarch

1 tblsp

lemon juice

pinch of salt

Anjou, Bartlett or Bosc pears

egg

1 tblsp

milk

1-2 tblsp

turbinado sugar

1/4 cup(s)

apricot or apple preserves

vanilla ice cream, to serve

Directions 14 steps | 135 Minutes

Step 1

Make the crust. In the bowl of a food processor, pulse together the flour, cornmeal, sugar and salt.

Step 2

Add the cubed unsalted butter, and pulse until coarse, pea-sized crumbs form.

Step 3

Add the 4 tablespoons of buttermilk and pulse until evenly moistened. If the mixture seems dry, add up to 2 more tablespoons of buttermilk.

Step 4

On a sheet of plastic wrap, transfer the flour mixture. Fold the corners of the plastic wrap to form a disc of dough. Wrap and refrigerate for at least 1 hour

Step 5

While the dough is chilling, prepare the filling. In a large mixing bowl, whisk together the brown sugar, cornstarch, lemon juice and salt.

Step 6

Peel, core and thinly slice the pears. Add the pears to the bowl and toss until evenly coated. Set aside. (See notes)

Step 7

Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone mat. Remove the pie dough from the refrigerator. On a lightly floured surface, roll the dough out into a 12-inch circle.

Step 8

Leaving a 2 to 3-inch border from the edge, arrange the pears in a circle on the outer edge of the dough. Add additional rows in a concentric circle.

Step 9

Fold the edges of the dough, lifting and pressing the edges up and over the fruit. Transfer the galette to the prepared baking sheet and refrigerate for 10 minutes.

Step 10

Make the egg wash. In a small bowl, whisk together the egg and milk.

Step 11

Brush the edges of the tart with the egg wash and sprinkle with turbinado sugar. Bake the dough until the filling is tender and the crust is golden brown, about 30-45 minutes. Transfer the galette to a wire rack to cool.

Step 12

While the galette is cooling, add the preserves into a small saucepan. Heat over low heat until the preserves become liquefied. If the preserves have chunks of fruit in them, strain over a fine-mesh sieve. Use a pastry brush to gently glaze the top of the galette with the preserves.