Easy Rustic Pear Galette
- Recipe by Rosie Morgan -
Pink Haired Pastry Chef
A WORD FROM THE CHEF
This Pear Galette recipe is incredibly simple and really showcases ‘in season’ pears. It is a rustic, open faced tart. It has a base of sweet pastry that is filled with fresh pear halves sliced and fanned out. It looks so pretty with minimal fuss. While I have included the recipe for my sweet pastry, you can also use store bought pastry for this.
INGREDIENTS
For the sweet pastry
75 grams butter room temperature
75 grams icing sugar
20 grams egg yolk
250 grams plain flour
30ml cold water
For the pear filling
Four whole pears
One whole egg
30 grams brown sugar
METHOD
Sweet Pastry
In a large mixing bowl, add the butter and icing sugar and beat for two to three minutes until smooth and creamy.
Add the egg yolk and beat until smooth.
Add the flour and water and mix together until combined. If the dough looks very dry, you can add another 20 grams of water until the dough has softened a little.
Wrap the pastry in cling film and chill in the fridge for at least 1 hour.
Galette
Once the pastry has chilled, preheat the oven to 170°c (340°f) or 160°c (320°f) if fan assisted.
Lightly dust a clean work surface with flour and roll the pastry out with the rolling pin. Make sure to move around the pastry as you are rolling it out, dusting lightly with more flour when needed.
Roll the dough out until it is the same thickness as a coin, in a rough circle. Place a large plate or round cake tin on top of the pastry and using a sharp knife, cut the pastry into a large circle.
Gently lift the pastry onto the lined, flat baking tray.
Prepare the pears by slicing in half lengthways and using a small spoon, remove the pips from the inside near the base of each pear.
Using a sharp knife, slice the pears 90% of the way, leaving the slices connected near the stem of the pears.
Gently press onto each sliced pear so it fans out a little and place onto the middle of the pastry, leaving a 5cm gap around the edge of the pastry.
Take the edges of the pastry and fold inwards, pressing the edges together to stick them in.
Crack the egg into a small bowl and whisk briskly with a fork.
Brush the edges of the pastry with the egg.
Sprinkle the brown sugar all over the pastry and onto the pears.
Bake for 30-40 minutes until all the pastry has turned golden brown and the pears are bubbling slightly.
Leave to cool for 20 minutes before slicing to serve.
Store any leftovers in an airtight container in the fridge for up to five days.
ABOUT THE CHEF
Rosie Morgan, who is a freelance food photographer, food stylist and recipe developer can be found on Instagram or Facebook @pinkhairedpastrychef
You can also contact her at: pinkairedpastrychef@gmail.com
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