Family Chefmate: Red Pear Galette

A red pear galette is a tasty treat and allows you to sneak in some fruit for dessert. I made this pear galette for an easy sunday night dessert. It is winter in Colorado, so I used red pears but you can change this recipe and add other stone fruits or berries that are in season. Let your kids sprinkle the powder sugar on top right before you serve this fruity dessert. Using 3 different flours gives this crust a nutty rich flavor and allows you to use whole grains which are rich in vitamin B-6 and B-12.

Red Pear Galette:
Makes: One 10 inch galette
Pre-heat oven: 375 degrees

Cornmeal Crust:
1/2 cup oat flour (or all purpose flour)
1/2 cup whole wheat white flour, like King Arthur's (or all purpose flour)
1/4 cup finely ground cornmeal
1/2 teaspoon salt
1 teaspoon cane sugar
1/2 cup (1 stick) organic butter, cold and cut into small pieces
1/8-1/4 cup ice water

1. Place the oat flour whole wheat white flour, cornmeal, salt and sugar into a bowl and combine with a spoon. Add the cold butter pieces to the flour mixture and mix in the butter with a pastry knife or fork. The mixture should look like course meal. Add the water a little at a time just until the dough comes together in a ball. Place the dough ball into plastic wrap and refrigerate for one hour or up to one day.

2. Unwrap the crust and roll the dough out between two pieces of parchment paper until it reaches 14 inches around. Remove the top piece of parchment paper and place the dough and bottom parchment paper onto a cookie sheet.

Red Pear Galette:
4 large red pears, peeled, cored and sliced thin
1/2 cup granulated sugar
1 teaspoon fresh lemon juice
2 tablespoons corn starch
1 large egg yolk beaten
2 tablespoons extra granulated sugar (for sprinkling on crust before it is cooked)
Powder sugar (for sprinkling on the finished Galette)

1. Place the pear slices into a bowl with the lemon juice, sugar and cornstarch and mix together gently. Pre-heat oven to 375 degrees.

2. Pour the fruit into the middle of the rolled out crust, leaving a border all the way around the crust. Fold the borders over the fruit, overlapping if necessary and pressing the dough together if necessary. In a small bowl mix the egg yolk with a fork. Using a pastry brush, brush the egg wash over the crust then sprinkle the crust with 2 tablespoons of cane sugar.

3. Place the galette into the pre-heated oven and bake for 45 minutes to an hour. The crust should be golden brown and the juices should be bubbling. Allow to cool on a wire rack. Sprinkle with powder sugar just before serving.

Rolling Out Galette Dough And Adding The Slice Pears