This free form pear galette is hard to mess up. Thinly sliced seasonal pears sprinkled with cinnamon, nutmeg & brown sugar and wrapped in a super flaky, golden brown butter crust is simply delicious & makes for a wonderful addition to your holiday spread or tea time indulgence.
~ Gather Your Ingredients ~
FOR THE CRUST
FOR THE FILLING
~ Preparation Instructions ~
- Cut the pears lengthwise into 2 halves and then cut very thin slices from top to bottom without actually removing it.
- To prepare the dough, sift the all-purpose flour in a mixing bowl, add salt, sugar & combine. Then add the cold cubed butter to the flour mixture and work it between your fingers until the dough is crumbly and there are no large pieces left. Add ice-cold water gradually as you knead the dough together.
- Cover and chill the dough for 2 hours before rolling out.
- Lay the dough on a baking sheet and arrange the pear halves on top.
- Break the cinnamon quills into small pieces and grind it in a spice mill or grinder. Mix it with the sugar. Sprinkle the cinnamon sugar over and between the pear slices along with a little sprinkling of nutmeg grated at the last minute.
- Casually fold the dough edges over the pears, leaving the centre exposed.
- Beat the egg in a small bowl. Brush the crust edges generously with the egg wash. Sprinkle some more cinnamon sugar on top of the egg wash.
- Bake for 30-35 minutes, or until the crust is golden brown at 200°C.
