It’s been awhile since I’ve put a galette on the blog – which is crazy since I make them all the time. Not to mention that they are easier to make than pie, and I LOVE pie. I also love easy. So galettes have been on the menu quite often around here. Most recently, this Pear, Browned Butter and Cardamom galette graced our table and was the perfect dessert to welcome in the fall weather(and light – though I love summer I am not a fan of the light, photography-wise. I like the dark, stormy days most).
I think browned butter makes it’s way into 90% of my recipes – I can’t help it. I just love it so much. Peared(did you see what I did there?) with caradamom and pears it all blends together in the perfect fall pastry. You could also sub the pears for apples, if you wanted. If you aren’t a lover of cardamom, switch it out for cinnamon(just up the quantity to 1 teaspoon).
Serve with vanilla ice cream! It just makes everything better, I swear. Eat it with an extra scoop of ice cream for me. I’m off of dairy now since a certain baby takes issue with anything delicious I want to eat.
- FOR THE CRUST:
- 2½ cups White Whole Wheat Flour or AP Flour
- 3 tablespoons fine Cane Sugar
- ¼ teaspoon Sea Salt
- ¼ cup Shortening
- 12 tablespoons (1½ sticks) Butter, cold and cut into small cubes
- ¼ cup + Ice Water
- FOR THE FILLING:
- 6 ounces Butter (preferably grass-fed)
- 4-5 Pears, thinly sliced
- ⅔ cup Turbinado Sugar
- 1 tablespoon Cornstarch or Arrowroot Starch
- heaping ¼ teaspoon Ground Cardamom
- 1 teaspoon Vanilla
- 1 Egg, beaten
- FOR THE CRUST:
- Place the flour, sugar, and salt in the bowl of a food processor fitted with an 's' blade. Close the lid and pulse the mixture a few times until blended together.
- Add the shortening to the food processor and pulse once. Add the cubes of butter, one at a time, pulsing a few times after the addition of each cube.
- With the processor running, drizzle in the ice water until the mixture starts to form into large clumps. Do not add too much water. Dough should not be sticky or wet, but should come together to form a nice dough.
- TO ASSEMBLE:
- Place the butter in a saute pan and melt over medium/high heat. Butter will become frothy - continue cooking, stirring occasionally, until it becomes golden brown and gives off a nutty aroma. Remove from heat and set aside.
- On a piece of parchment paper, roll ¾ of the pie dough(reserve the other ¼ of dough to make leaves) into a circle that is about 12 inches in circumference. Use a 10 inch cake pan to press a ring into the center of the dough circle - this will be the border for the pears. Place slices of pears in the 10 inch circle as pictured above.
- Place the sugar, cornstarch, and cardamom in a small bowl and mix together. Sprinkle the mixture evenly over the pears.
- Fold the edges of the dough up over the circle of pears. Pour the brown butter evenly over the pears.
- Roll the remaining dough out to ⅛" thickness and cut out leaf shapes. Place the leaves around the edge of the pie dough. Brush the beaten egg over the exposed pie dough.
- Place the galette on a baking sheet and bake at 375 degrees for 35-40 minutes, or until the crust is golden brown.
- Remove and let cool slightly. Let cool slightly and serve slices warm, with ice cream.