Pear Galette
I decided to make my lazy-day pie, the rustic free-form pie/ tart better known as crostatain Italian and galette in French.
Equipment
Ingredients
FOR THE GALETTE:
- Cooking Spray
- ½ pack Pie Dough 15ounce pack / pillsbury brand / refrigerated
- ½ cup Aged Sharp Cheddar Cheese 2ounces / shredded
- 5 pcs Ripe Bartlett Pears or D'Anjou Pears / peeled / cored / cut into 1inch slices / I used early pear
- 1 tablespoon Lemon Juice
- ⅛ teaspoon Ground Nutmeg
- ¼ cup Packed Brown Sugar
- 3 tablespoons All Purpose Flour
FOR THE CARAMEL:
- ⅓ cup Granulated Sugar
FOR THE PASTRY DOUGH:
- 1 cup All Purpose Flour
- 2 tablespoon Sugar
- ¼ teaspoon Salt
- 1 stick Butter cold / diced
- 2 tablespoon Water Iced
Instructions
IF YOU WANT TO MAKE PASTRY DOUGH FROM SCRATCH:
- Sift flour, sugar and salt in a bowl, cut-in butter until it resembles coarse crumbs, add water and mix til just combined.
- Form into a ball and flatten into a disk.
- Chill in the fridge for at least 30 minutes before using.
FOR THE GALETTE:
- Preheat oven to 400°.
- Line a jelly roll pan with foil, and coat foil with cooking spray.
- Roll dough into an 11-inch circle, place on baking sheet.
- Sprinkle crust with cheese, leaving a 1-inch border.
- Combine pears, juice, and nutmeg in a large bowl, toss well.
- Add brown sugar and flour, toss gently.
- Arrange fruit on dough leaving a 2 inch border.
- (Pears will be piled high on dough)
- Fold edges of dough toward center, pressing gently to seal.
- (dough will only partially cover pears)
- Bake at 400° for 30 minutes or until crust is lightly browned.
- (filling may leak slightly during cooking)
- Cool galette on a wire rack.
FOR THE CARAMEL:
- Heat granulated sugar in a small heavy saucepan over medium heat until sugar dissolves.
- Stirring as needed to dissolve sugar evenly (about 4 minutes).
- Cook 1 minute or until golden.
- Remove from heat.
- Drizzle over galette.
Notes
This recipe is easy and fast especially if you use refrigerated pie dough but since I couldn't find one (honestly, I did not bother looking for one 'cause I like making mine from scratch), I used my favorite crostata dough recipe from Ina Garten, I'm posting it at the end in case you too can't find ready-made dough in your area. I don't know the different varieties of pear, I just used the one that I bought, it's called Early Pear (about 1 kilo).
Tried this recipe?Let us know how it was!