Similar to (but simpler than) a pie or tart, a galette is a free form pastry topped with fruit. This pear dessert is warmed with cardamom and honey for a delicious and easy autumn treat.
Ingredients
- 1½ cups plus 1 Tbsp all-purpose flour
- ¾ c (1 ½ sticks) cold salted butter, cut into 1/2-inch pieces, plus 2 tablespoons melted
- ⅓ cup cold water
- 3½ Tbsp sugar, divided
- 4 large pears, cored and cut into ¼-inch slices (peeling is optional)
- 2 Tbsp honey
Instructions
Preheat oven to 400°F.
In a food processor, pulse 1½ cups of flour with cold butter and process just until butter breaks down into the size of peas (about 5 seconds). Sprinkle ice water over the mixture and process just until moistened, (about 5 more seconds). Transfer dough to a lightly floured work surface and knead 2 or 3 times, just until it comes together, then shape into a disk. Lightly dust your work surface with flour and roll the dough into a large round, approximately 16 inches in diameter and ¼ inch thick.
Transfer dough disk onto a large baking sheet lined with parchment.
In a small bowl, combine 2 tablespoons of the sugar with cardamom and the remaining tablespoon of flour and sprinkle over the dough, leaving the 1-inch border bare. Arrange the pear slices on top in overlapping circles, or other pattern, to within 3 inches of the edge. Drizzle honey over pears.
Fold the dough loosely over the edge of the pears, pinching to keep it round as you go. Sprinkle melted butter and then remaining sugar over pears and refrigerate for 10 minutes before baking.
Bake the galette in the center of the oven for 45–50 minutes, or until the pears are tender and golden and the crust is golden and cooked through. Slide pastry and parchment onto a wire rack and let cool slightly before serving.
