Pear Almond Galette

Pears really have me hooked this season.  I like how mellow they are compared to apples.  I'm just now discovering the vast number of varieties, especially at the Seattle fruit stand that I frequently visit.  What's your favorite pear variety?  I used Red Anjou pears, but any pear (or apple,  or probably any fruit) will do.  My trusty authority and friend "Wikipedia" says a "galette" is a term used in French cuisine to designate various types of flat round or freeform crusty cakes.  This galette is essentially a free form pie.  It looks a bit unstructured, yet comforting and homemade, without the hassle of being perfect.   Maybe that should be my new anthem - don't be a perfectionist, just good enough... and hopefully a little sweet.... I'm not just referring to dessert anymore :O. The tip to fold in the sides of the galette without breaking the edges is to use the leverage of the parchment (or silpat) underneath to fold over the rims of the dough around the perimeter of the pear filling.  Pear-fect!

Pear Almond Galette
Adapted from SELF

Crust
    3/4 cups unbleached flour
    1/2 cup whole wheat flour
    2 tablespoons sugar    1/4 teaspoon baking powder
    1/4 teaspoon salt
    1/8 teaspoon baking soda
    5 tablespoons butter, cut into slices (very cold)
    1/4 cup plus 2 tablespoons buttermilk
    1/4 teaspoon almond extract

Cream:

    1 large egg white
    3 tablespoons confectioners' sugar
    3 tablespoons finely ground almonds (or substitute pre-ground almond flour)
    2 teaspoons melted butter
    1/4 teaspoon almond extract

Filling:

    3 firm, ripe pears
    2 tablespoon lemon juice
    1 1/2 teaspoons grated lemon zest
    1/4 cup Turbinado sugar (sugar in the raw)
    1/4 teaspoon cinnamon
    2 teaspoons butter, diced
    extra Turbinado sugar for sprinkling

Other Tools
     baking sheet lined with parchment or Silpat


Heat oven to 400°F.

Combine flour, sugar, baking powder, salt, and baking soda in a food processor 30 seconds to combine. Add butter. Pulse until butter pieces are the size of peas. Add buttermilk and almond extract; pulse until dough just comes together. Form dough into a disk, dusting lightly with flour. Cover in plastic wrap and refrigerate 1 hour. (Pop in the freezer 15 min in a time crunch.)


Whisk egg white and confectioners' sugar in a bowl until frothy, about 1 minute. Add almonds, butter and almond extract. Whisk. Refrigerate. Peel and core pears, then cut into slices about 1/4 inch thick; toss in a bowl with lemon juice and zest.

Lightly dust workspace with flour.  Place dough on top, lightly dust with flour, oll out dough into a circle about 12 inches in diameter.  (No need to be perfect!)  Move dough to a baking sheet lined with parchment/Silpat.  Spread cream over dough, leaving a 1-inch border. Arrange pear slices in concentric circles over cream. Sprinkle with sugar and cinnamon. Fold edges of dough over pears, crimping dough to enclose.  Evenly scatter bits of butter over top of filling. Bake 25 minutes or until pears are tender and crust is golden.  Remove and cover edges of tart with foil (if over browning). Heat broiler. Glaze top of pears under broiler, 1 minute or until pears are golden brown. Cool 5 minutes.  Transfer to rack to cool before serving.