Pear Galette

Galettes are quicker and easier than traditional tarts plus they have a wonderful rustic charm to them (especially when they aren't perfectly formed.) This pear tart is a delicious way to finish off a fall meal.

Sept 26 Pear Galette.jpg


3/4 cup Partially Sifted Flour
2 tsp sugar
1/4 cup butter, cubed
1/4 cup cold milk


4 pears, peeled & sliced
3 tbsp brown sugar
1 1/2 tbsp cornstarch
1/4 tsp cinnamon
1/2 tsp ground ginger

Mix together the flour and sugar. Cut in the butter until the the dough looks like oatmeal. Add just enough milk that you can work with the dough. Be careful not to over mix though: you'll get a tough crust. Roll out the dough into a flat circle on a piece of parchment paper and chill while you prepare the filling.

For the filling, mix together the pears, brown sugar, cornstarch, cinnamon and ginger. Mound it onto the middle of the crust and fold up the edges to make a couple inches of crust. 

Bake the galette for about 1 hour at 350F. Serve with a drizzle of honey.