This was yesterday’s breakfast because I had to use up some pears I had. In my defence, may I say I didn’t have lunch afterwards, or rather that I ate one of these in lieu of lunch.
This is just what I like: simple, few ingredients, quick and tasty… and rustic, to top it up.
Rustic pear galette
Ingredients (I did half of these quantities)
2 y ½ cups plain flour
1 tsp salt
2 tbsp caster sugar
1 cup cold butter, diced
¼ to ½ cup really cold water
For the filling
1 pear per galette
Caster sugar (as needed)
Squeeze of lemon juice
Ground almonds (as needed)
Extra butter, as needed
Pinch of cinnamon
For the pastry:
Mix the flour, salt and sugar in a bowl, add the cold butter and, using a cornet, work it till it resembles fine breadbrumbs (you can use a food processor for this if you have one).
Add the cold water and, still using the cornet, bring it together to form a dough. Wrap it in clingfilm and leave it to rest for at least 30 minutes in the fridge.
For the filling:
Wash the fruit, quarter it (don’t bother peeling it) and slice it (I like the slices to be rather on the thick side). Put the slices in a bowl, add the lemon juice, the sugar and the cinnamon and mix well using your hands.
When the dough’s ready, roll it out on a floured worktop. Try to roll it out in a roundish shape (it doesn’t matter if the circle is not too perfect, it will add to the rustic feeling). Fold it and transfer it to a greased oven tray. Unfold it and sprinkle it generously with ground almonds (this will absorb the juice from the fruit and will help keep the crust from becoming soggy). Place the fruit on top. If you’re feeling artistic, do it in a nice fashion , like I did. Sprinkle with more caster sugar and add a knob or two of butter.
Bake in a preheated oven at 200C for about 10 minutes until the crust is golden.
You can brush the dough with egg yolk before baking it (I didn’t) and you can also brush the top of the fruit with syrup as soon as it comes out of the oven. What with the photos I was taking and my hunger, I totally forgot but it will make them shinier.
It is best eaten warm and if you pair it up with a scoop of vanilla ice-cream you’d be in heaven…