Sweet, flaky pastry stuffed with juicy pears and glazed with pure maple syrup.
Here we are, second week of January almost over. Any New Year’s resolution makers out there?
Personally, I don’t make them. Despite being an avid Goal Setter, List Maker and all around Planner kind of girl, resolutions just aren’t my thing. But I know resolutions work for a lot of people, and you know what, I really respect that. So this week I’ve brought you an amazing recipe that resolution makers and non-makers alike will enjoy. This beautiful and rustic maple pear galette is maybe actually, very slightly, just the teeniest bit healthy. Ok, not necessarily healthy, but how about not-so-terrible-for-you?
What the heck is a galette? Only the best way to eat pastry ever! It’s basically a free-form tart. The dough is rolled out into a circle, filled with some kind of delightful fruit (I’ve used pears here) and then the sides are folded up to make a cute little pastry nest.
My version is made with whole-wheat flour, has very little sugar or butter, and is BURSTING with fresh, juicy pears. Naturally sweetened with maple syrup too! Ah, maple syrup – the nectar of the North. I’ve been known to sip it straight out of the bottle, and I’m not ashamed to admit it.
Not only is this a pretty much guilt free dessert, it’s also so, so so easy. The ingredients are all simple ones that you probably already have in your cupboards. I made my own pastry for this galette, but you can absolutely use ready-rolled pastry from the grocery store.
The thing I like about galettes is that they’re pefectly imperfect. They look so appealing with hardly any effort, and get such a lovely, crisp crust. This is one of my favourite pastry recipes to make, simply because it’s so easy! No worrying about the perfect lattice top, or expertly crimped crust.
Just roll out the dough into a rough circle, top with the pears, leaving a bit of a border all around, then fold the sides up.
Look how pretty the fruit looks in it’s little pastry nest.
Maple Pear Galette
- 1/2 cup whole wheat pastry flour
- 1/2 cup all purpose flour
- 2 tablespoons sugar
- pinch of salt
- 4 tablespoons cold butter, cut into small cubes
- 3 tablespoons ice water
- 2 tablespoons buttermilk
- 3 pears, peeled, cored and sliced
- 2 tablespoons lemon juice
- 1 and 1/2 tablespoons cornstarch
- 3 tablespoons brown sugar
- 1/4 teaspoon cinnamon
- plus maple syrup, for glazing
- Preheat oven to 425°. Line a baking sheet with parchment paper.
- Sift together the flours, sugar, and salt. Cut in the butter using a pastry cutter until the mixture is a coarse, pebbly texture.
- Combine the ice water and buttermilk in a small bowl. Slowly add to flour mixture, stirring with a fork until a rough dough forms. Pat into a ball, cover in plastic wrap, and refrigerate for half an hour.
- While the pastry is in the fridge, prepare your pear filling. Toss the pears with all the ingredients and set aside.
- On a lightly floured surface, roll out the chilled pastry into a rough circle, approximately 9 inches in diameter.
- Transfer to the prepared baking sheet. Arrange the pears in a sunburst design, leaving a 2 inch border.
- Fold up the sides of the pastry. Bake for 15 minutes, then reduce heat to 350° for a further 35 minutes.
- Drizzle with maple syrup straight out of the oven. Transfer to a wire rack and cool slightly before serving.