Galette dough
1 cup all-purpose flour
1/2 teaspoon sugar
Pinch of salt
6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1/4 cup ice water

In a bowl, mix the flour with the sugar and salt. Using a pastry blender cut in half of the butter until the mixture resembles coarse meal, then cut in the remaining butter until the pieces are the size of peas. Drizzle the water over the dough and stir with a spoon until moistened. Gather up the dough and knead it on a floured surface until it comes together. Flatten the dough into a disk, wrap in plastic and refrigerate for about 30 minutes.

Pear and Cranberry Galette

⅔ cup dried cranberries
2 pounds Comice pears, ripe but not too soft, peeled, cored and cut in half – slice keeping its form
1 tablespoon fresh lemon juice
1/2 cup sugar
½ teaspoon cinnamon
Pinch of clove
1/3 cup toasted walnuts
1/4 cup flour
1 tablespoon raw brown sugar
1 egg white for egg wash
Sugar for dusting
1 Tablespoon butter

Combine the walnuts, flour and brown sugar in a food processor until smooth. In a bowl combine the lemon juice, sugar, cinnamon and cloves. Peel and core the pears. Slice them anyway you want – I’ve chosen to keep them together at one end. Place them in the bowl with the lemon juice mixture and gentle toss.

Roll out your galette dough. Leaving 1 1/2-inches around the edge and sprinkle with the walnut mixture. This will help absorb the juices. Place the pears slices on top of the walnut mixture. Brush some of the egg white on the dough edges and fold the dough all around – overlapping where necessary. Refrigerate the galette for 30 minutes.

Preheat the oven to 400*

Top with cranberries. Brush the top edges of the dough with egg white and sprinkle generously with sugar. Dot with butter and bake in the lower half of the oven for about an hour.

Serve warm.

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