This Cinnamon Pear Galette is an easy dessert. Cinnamon sugar pears are wrapped in a flaky buttermilk crust will delight family and friends with its' perfect balance of comfort and sophistication.
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Ingredients
Crust
1 ¾cupall-purpose flour
⅓cupgranulated sugar
¼cupyellow cornmeal
¼teaspoonkosher salt
½cupcold buttercut into small pieces
⅓cupbuttermilksee note
1tablespoonwater
1large egg
1 ½tablespoonsraw sugar
Pear Filling
3Bartlett pearscored, and sliced thin
⅓cupgranulated sugar
½teaspooncinnamon
2tablespoons fresh lemon juice
Instructions
Crust
In a large bowl, combine flour, sugar, cornmeal, and salt in. Add butter. With a pastry cutter blend in butter until mixture resembles coarse meal. (You can also use a food processor for this step and pulse the butter in to the mixture 4-5 times)
Pour the buttermilk into the bowl and stir to mix well until it begins to stick together. *See note
You can also slowly pour the buttermilk through the chute of the food processor while it is still running. Mix until a ball of dough forms.
Remove the dough, stick any remaining pieces to it, and wrap tightly in plastic wrap. Refrigerate for at least 45 minutes before rolling out. This dough can be made at least 3 days in advance, wrapped in plastic wrap and stored in the refrigerator.
Pear Filling
Preheat oven to 350°F.
In a small bowl, mix the cinnamon and sugar together.
In a medium bowl, combine all sugar mixture, pears, and lemon juice, and toss gently to coat.
In a small bowl, beat the egg. Add the tablespoon of water and mix well. This will be the egg wash for the crust.
Assembly
Remove the dough from the refrigerator and place on a pizza stone or a sheet of parchment paper. Starting at the center of the dough, roll out to form a 14-inch wide circle. If using parchment, place the dough on the parchment paper on a rimmed baking sheet.
Begin filling by placing the pears two inches in from the outer edge and continue forming a circle until all slices have been used. I start from the outside and work my way in to the center, using the smaller pieces of pear to fill in any gaps or light spaces. Drizzle half of the remaining juice/sugar over the pears, and discard the rest.
Fold the edges over the pears and gently press to make sure the creases are adhered. It is fine to overlap the dough. This will help prevent any juices from leaking out.
Lightly brush the edge of the dough with the egg wash, and sprinkle with the raw sugar.
Bake for 1 hour until crust is golden brown and the filling bubbles. At the 30 minute mark, if crust is browning too quickly, cover galette with a sheet of aluminum foil.
Transfer baking sheet with galette to a wire rack and allow to cool for 20 minutes. Serve warm or at room temperature.
Notes
To substitute buttermilk, measure ⅓ cup milk and add one teaspoon white vinegar. Let sit for 15 minutes before adding to dough. If the dough doesn't stick together after adding the buttermilk and mixing well, gather it into a ball and stick the remnants to it. When you remove it from the fridge to roll it, it should be good to go, and not crumbly. Do not be tempted to add more moisture to it. See post for additional tips and notes.