A galette is a free-form, rustic-style tart that is thin and crusty. Unlike other pastries, this one can be quickly tossed together, as shape and size are minor factors. Serve with a scoop of your favorite ice cream.
- 1⁄3 cup buckwheat flour (cornmeal may be substituted) Add to list
- 1 cup unbleached white flour Add to list
- 1⁄2 teaspoon salt Add to list
- 1 teaspoon sugar, plus additional for dusting Add to list
- 7 tablespoons butter Add to list
- A few teaspoons sour cream Add to list
- Cold water Add to list
- 2 pears (we recommend Bartletts in early fall or Boscs in winter) Add to list
Preheat oven to 400° F.
For the pastry shell, combine both flours, salt and sugar in a mixing bowl. Add butter, sour cream and enough cold water to reach a pliable consistency. Roll pastry out to your desired size; a 9-inch circle is the easiest but you don't have to be too precise.
Slice pears and place in center of rolled pastry, leaving a 1-inch border. Fold the edge of the pastry over to create a 1/2-inch crust. Top fruit with a dusting of sugar, and gently move the galette onto a baking sheet. Bake for 35 minutes.
Source: Recipe from fruitfromwashington.com