This galette is very forgiving, pastry-wise, and easy to make using peeled pears. It has been brushed with beaten egg (plus a teaspoon of water), dusted with baker's sugar, and baked on parchment paper.
Easier to make than a pie, you can use all-purpose white flour, store-bought pastry dough, or make it "peasant" and rustic (and a little healthier) by using whole wheat flour.
This galette is best made with perfectly ripe fruit which means you can cut way back on sugar use.
Minted Pear Galette (serves 4)
The following recipe makes a small galette. Double the ingredients for a larger one.
Preheat oven to 400-degrees.
Pastry for single crust (I'll share my favorite below)
1-cup unpeeled, core-removed, and sliced ripe pears (peeled, or not).
1 TBS lemon juice
1/2 tsp dried spearmint (or 1 tsp fresh spearmint finely snipped)
1 to 2 TBS sugar (depending on sweetness of fruit)
1 TBS flour
Scant pinch nutmeg
Place the prepared fruit into a mixing bowl. Add the lemon juice and stir to coat fruit with juice to prevent browning.
Sprinkle on the mint leaves and stir again to mix.
After adding the lemon juice add the mint and mix in gently. I used dried spearmint as mine goes dormant in Winter in my USDA zone.
Gently stir in sugar, nutmeg and one tablespoon of flour, coating the pears. Set aside while you prepare the crust.
Pastry (makes one crust, double recipe for a larger galette)
1/3-cup, plus 1 TBS cold butter diced
1-cup flour (white or whole wheat pastry flour)
1 tsp sugar
Either cut in butter with a pastry cutter or food processor until grainy. Add sugar and salt and mix in with a fork or a few "pulses" of the processor.
Add a teaspoon of ice-cold water and stir in well with a fork or process for a few seconds (you'll use less water if using a processor and will need to wait a few seconds longer before adding more).
If mixing by hand, you'll continue to add a few dribbles of water at a time and stir with the fork, repeating, until pastry comes together and forms a cohesive ball.
With the processor running add water in small increments - a few drips at a time - pausing, then repeating, until dough forms a ball in the processor.
Remove the dough squeeze gently into a solid ball and place onto a floured piece of parchment 12 to 14 inches long. Sprinkle a little flour on the dough ball and press it gently flat with the palm of your hand. Smooth and pinch together any cracking at the edges.
With a floured rolling pin roll out the dough from the center all the way around to form a circular piece about 11-inches across. If cracks have formed at the edges of your finished pastry, either press together, trim away, or leave them for a rustic look. Cracks at the edges mean your pastry is a little dry.
If using store-bought prepared pastry crust, you may need to roll it our a bit to the needed 11-inches, or simply use as is and allow more fruit to show in the center.
Place the fruit mixture in the center of the pastry round and fold over the edges toward the center leaving an opening so the fruit shows.
Supporting the galette from the bottom of the parchment with your hand and slide/lift the whole thing onto a rimmed baking sheet.
For a sheen, brush on whole egg, plus one teaspoon of water beaten in, being careful not to use too much or it will run and glue the galette to the parchment during baking.
You may also opt to sprinkle on one or two teaspoons of turbinado sugar (Sugar In the Raw) for a decorative shimmer and sugary mouth-feel which each bite.
Place the galette into the preheated oven and bake for 40 to 50 minutes, checking after 40 minutes for a golden finish.
When done, remove the galette and allow to cool for at least 30 minutes. When cool, slide the galette off the parchment onto a flat holding plate. Cut in wedges to serve.
You may wish to garnish each serving with a slice or two of shaved Parmesan.
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For a galette with a rustic, "peasant" look, substitute whole wheat flour to make the pastry. This version has been brushed with a little cold water only (for a matte finish), then dusted with turbinado sugar and cinnamon prior to baking. It also uses unpeeled pears.