Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 2 medium-sized birch-leaved pears, peeled and sliced
- 1 tablespoon fresh rosemary, chopped
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 egg, beaten
- Coarse sugar for sprinkling
Special equipment needed:
- Parchment paper
- Rolling pin
- Pastry brush
- Baking sheet
Step-by-step instructions:
1. In a large mixing bowl, combine the flour and salt. Add the chilled butter and use a pastry cutter or your hands to work the butter into the flour mixture until it resembles coarse crumbs.
2. Gradually add the ice water, a tablespoon at a time, until the dough comes together and forms a ball.
3. Flatten the dough into a disk and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
4. Preheat the oven to 375°F (190°C).
5. On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter and 1/8 inch thick. Transfer the dough to a baking sheet lined with parchment paper.
6. Arrange the sliced pears in the center of the dough, leaving about 2 inches of dough around the edges. Sprinkle the chopped rosemary, granulated sugar, and lemon juice over the pears.
7. Fold the edges of the dough over the pears, pleating as needed to create a rustic look.
8. Brush the edges of the dough with the beaten egg and sprinkle with coarse sugar.
9. Bake for 35-40 minutes, or until the crust is golden brown and the pears are tender.
10. Let the galette cool for a few minutes before slicing and serving.
Time:
Preparation time: 45 minutes
Cooking time: 35-40 minutes
5. Temperature:
375°F (190°C)
Serving size:
6 servings
Nutritional information:
Calories: 290
Fat: 16g
Carbohydrates: 34g
Protein: 3g
Fiber: 3g
Sugar: 15g
Sodium: 100mg
Substitutions for ingredients:
- Any type of pear can be used instead of birch-leaved pears.
- Dried rosemary can be used instead of fresh rosemary, but use half the amount.
Variations:
- Add a sprinkle of cinnamon or nutmeg to the pear filling for extra flavor.
- Use a mixture of different types of fruit, such as apples and pears, in the galette.
Tips and tricks:
- Make sure the butter is chilled before adding it to the flour mixture to ensure a flaky crust.
- Don't overwork the dough or it will become tough.
- If the dough is too sticky, add a little more flour. If it's too dry, add a little more water.
Storage instructions:
Store any leftover galette in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the galette, place it in a 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the galette on a rustic wooden board or platter for a rustic look.
Garnishes:
Sprinkle a little extra chopped rosemary over the galette before serving.
Pairings:
Serve the galette with a scoop of vanilla ice cream or a dollop of whipped cream.
Suggested side dishes:
A simple green salad or roasted vegetables would be a great side dish to serve with the galette.
Troubleshooting advice:
- If the dough is too dry, add a little more water. If it's too wet, add a little more flour.
- If the galette is browning too quickly, cover it with foil and continue baking.
Food safety advice:
Make sure to wash the pears thoroughly before slicing them.
Food history:
The galette is a traditional French pastry that originated in the region of Brittany.
Flavor profiles:
The combination of sweet pears and savory rosemary creates a delicious flavor profile in this galette.
Serving suggestions:
Serve the galette warm with a scoop of vanilla ice cream or a dollop of whipped cream.
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