Pear Galette
Ingredients:
1 refrigerated pie crust dough
3-4 slightly firm but ripe green D’Anjou pears, peeled, cut into thin slices, lengthwise
¼ cup granulated sugar
2 tablespoons flour or cornstarch
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon salt
1 tablespoon lemon juice
½ teaspoon lemon zest
½ tablespoon butter, cold and cut into 4 pieces
1 egg, beaten
coarse turbinado sugar or granulated sugar, for sprinkling
Directions:
- Line a rimmed baking sheet with parchment or a silicone mat and spray with cooking spray. Set aside.
- Remove the dough from the refrigerator and let it stand for 15 minutes.
- Place the dough between 2 sheets of lightly floured waxed paper and roll out into an 11-inch circle. Brush off the excess flour. Transfer the dough to the prepared baking sheet, cover with plastic wrap and refrigerate for 15-30 minutes.
- Meanwhile, preheat the oven to 400 degrees F.
- In a large bowl, stir together the pears, sugar, flour, cinnamon, ground ginger, salt, lemon juice and zest. Gently toss the pears to coat.
- Arrange the pear filling in the center of the dough, mounding the fruit slightly and leaving a 2-inch border. You can arrange the pears in a spoke pattern or keep it rustic. Gently fold the edges of the dough (outer 2 inches) over the pears, overlapping where necessary and pressing gently. It doesn’t have to be perfect. Dot the cold butter onto the top of the pear filling. Brush the dough with the beaten egg (you won’t need all of the egg). Lightly sprinkle sugar over the pears and on the crust.
- Bake at 400 degrees F. for about 20 minutes or until the crust is golden brown. Transfer the baking sheet to a wire rack to cool for at least 20 minutes. Serve warm or at room temperature with vanilla ice cream.
