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 Add to list
- 7 tablespoons butter Add to list
- Few teaspoons of sour cream (or non-fat yogurt) Add to list
- Cold water (enough to reach a pliable consistency) Add to list
- 2 pears (we recommend Bartletts in early fall or Boscs in winter) Add to list
For the pastry shell, combine the first 4 ingredients in a mixing bowl. Add the butter, sour cream and cold water. Roll the pastry out to your desired size. Slice the 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. Bake in 400° oven for 35 minutes.
For apple galette, substitute 2 apples for the pears.
Source: Recipe from fruitfromwashington.com