Pear Galette

[Printable Recipe]

Galettes are the perfect solution for a quick and easy dessert. Pop them in the oven while you’re eating dinner, and they’re ready by the time you finish. They’re also quite versatile — they can be sweet or savory and are a great way to use seasonal fruits and veggies. Pears are in season here in Texas, and we’ve been getting them in our Greenling box for a few weeks now.

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Though most galette recipes use pie dough, I prefer using puff pastry for galettes because it puffs up around the fruit during baking and turns a nice shade of golden brown, giving it a beautiful presentation.

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Ingredients:

  • 2 large pears, sliced thinly
  • 1 Tbsp. amaretto liqueur
  • 3 Tbsp. brown sugar, plus more for sprinkling
  • Pinch of salt
  • 1 sheet of puff pastry (thawed if frozen)
  • 1 egg, beaten with 1 tsp. water
  • 1 Tbsp. butter, cut into quarters

Directions:

  • Preheat the oven to 400 degrees.
  • In a bowl, toss the pear slices with the amaretto, sugar and salt. Let the pears macerate for 15 minutes.
  • Roll the puff pastry out to 1/4″ thick. Set on a cookie sheet.
  • Remove the pears from the bowl with a slotted spoon and drain the excess liquid. Set the pears in the middle of the puff pastry. It doesn’t need to be neat; galettes are supposed to look “rustic.”
  • Fold the edges of the puff pastry up around the pears. I trim the corners of the puff pastry so that it folds nicely.
  • Brush the top of the puff pastry with egg wash.
  • Sprinkle the pears with a bit more brown sugar and top the pears with the quartered butter.
  • Bake for 20-25 minutes until the pears are soft and the puff pastry is golden brown.

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Verdict:
Since the amaretto is drained off, you get just a hint of the almond flavor, which is so nice with the pears. My favorite way to eat this is warm with a scoop of vanilla ice cream!

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2 responses to “Pear Galette

  1. Silly question, I guess, but what is puff pastry? Something you get in the frozen section?

  2. Not a silly question at all! Puff pastry is a dough that’s sort of in the middle of pie crust and phyllo, if that makes sense. It’s buttery and flaky like pie crust, but layered like phyllo (which is what makes it puff). You can find it in the freezer section in most grocery stores. It’s normally in a box of 2 and it’s clearly labeled as “puff pastry.”

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