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.

~ Preparation Instructions ~

1. Cut the pears lengthwise in to 2 halves and then cut very thin slices from top to bottom without actually removing it.

2. To prepare the dough, sift the all-purpose 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.

3. Cover and chill the dough for 2 hours before rolling out.

4. Lay the dough on a baking sheet and arrange the pear halves on top.

5. Break the cinnamon quills into small pieces and grind it in a spice mill or in a 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.

6. Casually fold the dough edges over the pears, leaving the centre exposed.

7. 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.

8. Bake for 30-35 minutes, or until the crust is golden brown at 200°C.