Rustic Vanilla Pear Galette

By Christy Rost

Pastry:

1		cup all-purpose flour
¼		cup sifted cake flour
½		teaspoon salt
1		tablespoon sugar
¼		cup cold unsalted butter, cut into 4 pieces
2		tablespoons shortening
2-3		tablespoons ice water

Place flours, salt and sugar in bowl of food processor; pulse to mix. Add butter and shortening; pulse until butter is pea-size. Pour in ice water and process until a soft dough is formed. Remove pastry, wrap in plastic wrap, and chill while preparing filling.

Filling:

3		large Bosc pears, peeled and cored
½		cup sugar
1 ½		tablespoons flour
½		teaspoon cinnamon
¼		teaspoon freshly grated nutmeg

Assembly:

1		egg
1		tablespoon water
2		teaspoons sparkling sugar or granulated sugar for top of pastry

Slice pears and place in a large mixing bowl; set aside. In a small bowl, stir together sugar, flour, cinnamon and nutmeg; pour over pears and stir to mix.

Roll out pastry on a floured surface or pastry cloth. Transfer pastry to a baking sheet lined with parchment paper. Mound pears into center of pastry. Gently fold pastry around pears, overlapping pastry to form a round tart. Center of galette with be open.

Whip egg and water together with a fork to form an egg wash; brush over pastry. Sprinkle with sparkling sugar or granulated sugar. Bake galette at 400 degrees for 30-35 minutes until pastry is brown and pears are tender. Serve warm or cold.

Recipe makes 1 galette.