Recipe: Pear and cinnamon galette

Who doesn’t love an autumnal Sunday? I’ve spent mine pottering in the kitchen, cooking up a feast for some of my favourite people, which was topped off with this gorgeous pear galette. I generally steer away from pastry (too much of a faff, and I lack the patience!), especially if I’m also juggling lots of different components for the first course – which I was today, with a roast chicken and all the trimmings to think about – but this was so simple it almost felt like cheating. No blind baking, no messing around with a fancy fluted tin – just a method so easy, even a pastry novice like me could nail it!

Pear galette

I served this up straight from the oven, with a scoop of ice cream; it was perhaps even more delicious half an hour later when the pastry had crisped up a little. You’re aiming for a rustic look here so don’t worry at all about achieving symmetry or neatness. I can’t wait to try this again, maybe with apples instead of pears; or how about peaches, nectarines, apricots, plums… I also think it would be pretty epic with a savoury filling and substituting the rye pastry I featured here.

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Recipe adapted from Delicious. Magazine

Recipe: Pear and cinnamon galette


Ingredients

  • For the pastry:
  • 225g plain flour, plus extra to dust
  • 3 tbsp caster sugar
  • ½ tsp fine salt
  • 140g unsalted butter, chilled and cut into pieces
  • 1 egg
  • For the filling:
  • 4 pears, peeled, cored and sliced
  • 1 tbsp soft light brown sugar
  • ½ tsp ground cinnamon
  • 1 tbsp plain flour
  • 1 egg, beaten, to glaze
  • Icing sugar to dust

Directions

  • To make the pastry, put the 225g flour, caster sugar, salt and butter into a mixing bowl.
  • Use your fingertips to rub the mixture together until it resembles coarse breadcrumbs.
  • Mix in 1 egg with a spoon, then bring the pastry together with your hands.
  • Wrap the pastry in cling film, then chill in the fridge for 30-40 minutes.
  • Meanwhile, preheat the oven to 180°C / 160°C fan / gas mark 4 and line a large baking tray with baking paper.
  • Put the prepared pears into a bowl and toss with the brown sugar, cinnamon and 1 tbsp flour.
  • Remove the pastry from the fridge and discard the cling film, then roll out on a lightly floured surface to form a rough circle (about 5mm thick, 35cm diameter).
  • Carefully lift the pastry onto the prepared baking sheet, then arrange the pears in the middle, leaving an 8-9cm border.
  • Fold the sides up and over the pears. Brush the pastry with the beaten egg, then bake for 40 minutes or until golden.
  • Serve warm, dusted with icing sugar, with a scoop of ice cream or a dollop of whipped cream.

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