Recipe: Autumn Pear Galette

My autumn muse is the pear. I’ve been so inspired by pear-influenced designs and color schemes, that I took it a step further and spent an afternoon baking a delicious pear galette with my young daughter. I hope you enjoy this fancy, yet surprisingly easy recipe!

PEAR GALETTE

INGREDIENTS

Dough:
1-1/2 cups all purpose flour
1 tbsp granulated sugar
pinch of salt
1 stick unsalted butter, frozen + cut into small pieces
1 tbsp apple cider vinegar
1/4 cup ice water
1 large egg beaten, for egg wash
Sugar for sprinkling (turbinado, if you’re fancy but granulated tastes just as good)

Filling:
1 pear, thinly sliced
2 tbsp granulated sugar
1 tsp lemon zest
1 tbsp lemon juice
1/2 tsp vanilla extract
2 tsp all purpose flour

STEPS

Dough:
Place the flour, sugar, and salt in a bowl and combine. Add the butter and coat with flour mixture. Working quickly, use your thumb and pointer finger to massage the butter into flour. You want a variety of pieces of dough — some that are flat and thin and some that are large and chunky. In a small bowl, combine the vinegar and ice water. Slowly pour the vinegar water into the bowl and work the dough until it begins to hold together. Transfer it to a clean work surface and pat together. Shape the dough into a round. Wrap dough in plastic wrap and refrigerate for at least 1 hour and up to 2 days.

Filling:
Preheat the oven to 375 F. In a small bowl, rub the sugar and lemon zest together with your fingers. Place pear slices in a medium bowl. Sprinkle the lemon sugar, salt, lemon juice, vanilla extract, and flour over the fruit. Toss to coat.

Roll the dough into a 1⁄4-inch-thick round and transfer it to a parchment-lined baking sheet. Place the pear slices in a spoke pattern in the center of the dough and leave a 1 1⁄2-inch border all around. Fold the edges up around the filling. Brush the edges of the dough with the egg wash and sprinkle them with the sugar. Bake until the crust is golden brown and the fruit is bubbling, about 35 minutes.

Enjoy!

xx Emily