PEAR GALETTE WITH CHESTNUT FRANGIPANE
While this galette is of course all about showcasing the perfect juicy pear, it's hard not to give all of the attention to the chestnut frangipane. If you’re lucky enough to be able to get your hands on chestnut honey, this is your official invitation to put it to use. Its strong, heady character brings an unexpected nuance to the soft, nuttiness of a chestnut. Altogether - ripe pears, chestnut frangipane, and an irresistibly buttery crust - this galette is the perfect palate for fall.
Makes 2 galettes
INGREDIENTS
FOR THE CRUST
2 cups all purpose flour, preferably stone milled and organic
6 ounces cold unsalted butter, cut into small cubes
2-4 tablespoons ice cold water
2 tablespoon coconut sugar
½ teaspoon sea salt
FOR THE FRANGIPANE
1¼ cup cooked chestnuts
2 tablespoons all purpose flour
Pinch sea salt
¼ cup chestnut honey, or another dark honey
2 tablespoons unsalted butter, softened
1 egg
FOR THE PEARS
3-4 large, ripe pears
1 tablespoon coconut sugar
Small splash apple cider vinegar
METHOD
FOR THE CRUST
Add the flour, coconut sugar and salt to a bowl. Mix to combine. Add the cold butter cubes. Use the tips of your fingers to flatten the butter into the flour. Continue massaging the butter into the flour until the butter resembles small pebbles. At this stage, the dough should feel quite shaggy and like it’s not quite capable of holding itself together. Add a couple tablespoons of ice water, and continue gently mixing until the dough forms a solid mass. Form the dough into a ball, then cut it in half with a sharp knife or a bench scraper. Wrap each dough pall in plastic wrap, and gently flatten into thick disks. Refrigerate for at least 30 minutes, but ideally 1-2 hours if you have the time.
FOR THE FRANGIPANE
Add the chestnuts to a food processor and pulse until they’re fully ground. In a small bowl, combine the ground chestnuts, flour, and sea salt. Add the butter and honey, and mix till thoroughly combined. Mix in the egg, then set aside in the fridge while you prepare the pears.
FOR THE PEARS
Thinly slice the pears and add them to a small mixing bowl. Add the coconut sugar and vinegar. Mix with your fingers to evenly coat.
TO ASSEMBLE THE GALETTES
Preheat the oven to 375ºF Line a sheet tray with parchment paper.
Take the dough out of the fridge 10 minutes before you plan to roll it out to give the butter a chance to briefly soften. On a generously floured surface, roll the dough out as evenly as you can until it’s approximately 10 inches in diameter. If the edges crack as you roll, simply pinch them back together. Gently transfer to the parchment paper.
Smear on a half of the frangipane in an even layer, making sure to stop an inch from the edge of the dough. Layer on the pears. Gently fold in the naked edges of the dough. Optional: brush the crust in melted butter and sprinkle the edges in coconut sugar. Bake for 45 minutes, turning halfway through, until the crust is golden and crisp. Cool on a wire rack, and then enjoy with reckless abandon.