Rustic Pear Galette
When my younger daughter Giulia, a gifted and discerning dessert maker in her own right, tasted my galette, she said it was just as good, if not better than Balthazar’s, and thus named my kitchen Balthazar South. If you know my Giulia, that’s a Michelin Star.
INGREDIENTS
3/4 cup all-purpose flour, plus 1/2 tbsp
1/4 tsp salt
1 tbsp granulated sugar
6 tbsp unsalted butter, cold, cut into 1/2-inch pieces
2 tbsp water, ice-cold
1 egg, beaten
1 tbsp turbinado sugar
nonstick cooking spray
1 tbsp honey
1-1/2 tsp water
Filling:
1 large pear, peeled, quartered and thinly sliced
1-1/2 tsp cornstarch
2 tbsp brown sugar
1/4 tsp ground cinnamon
a pinch of salt
DIRECTIONS
Mix the 3/4 cup flour, salt, and granulated sugar in a large bowl until well combined.
Cut the butter into the mixture using a pastry blender or food processor until it forms coarse crumbs.
Add the cold water and mix until it combines.
Form the dough in a bowl, cover with plastic wrap, and chill in the fridge for 1 hour.
Mix the filling ingredients in a bowl until well combined.
Roll out your chilled dough until it’s 8-1/2 inches in diameter,
Add the 1/2 tbsp flour onto the top of the pastry, leaving 1-1/2 inches un-floured.
Lay the pear slices in decorative, overlapping circles on top of the floured part of the crust. Spoon any remaining pear juice over the slices. Fold the border over the filling.
Cover the border with beaten egg and sprinkle the turbinado sugar all over the galette. Set aside.
Select preheat on your air fryer, adjust to 350 degrees, and press start.
Spray the preheated air fryer with cooking spray and place the galette inside.
Raise the temperature to 375 degrees and adjust the time to 45 minutes.
Mix the honey and water and brush the galette when it is done cooking.
Serve on its own, or with a dollop of fresh whipped cream, or my personal favorite, Van Leeuwen Honeycomb French icecream!