Apparently today is National Dessert Day. Who knew! Actually, I just Googled “National Food Holidays”, and there’s a bazillion websites dedicated to letting you know what food you should be celebrating on any given day. National Seafood Bisque Day? National Sardines Day? Who comes up with these, and frankly, does anyone really care?!
So, in honour of National Dessert Day, I give to you a rustic Pear-Almond Galette. We had this on Monday for Thanksgiving and, served with homemade walnut-caramel ice cream, it was very tasty!
As far as desserts go, it’s pretty easy to make. As far as pies go, you really can’t mess it up. The dough doesn’t need to be rolled out perfectly (if there’s a rip or two, you can just pinch it together and call it “rustic”), the pears don’t need to be peeled, and if you’re rushed for time, you can skip making the almond cream (although, it doesn’t really require that much time…).
I made this on Monday afternoon and while it was baking, we nipped out into “The ‘Dale” to try the new coffee roaster. It was quite busy in there, which is always nice to see for a new business, but it also meant it was quite loud; we think it needs some work on the acoustics 🙂 The coffee was really good (Jonty had a cappuccino and I sampled an Americano), although the sizes were a bit small. I think they only had one size of cup for each type of coffee, but maybe I just didn’t read the menu close enough.
Monday was a complete wash-out, in terms of weather – heavy rain for most of the day.
So, coming back into the apartment from a soggy venture out, to the aroma of the galette baking in the oven was very welcome!
And in typical west-coast fashion, after a long-weekend of rain, the start of the work-week looked like this:
Vancouver, you’re killing me!!
- Serves: 8
- Serving size: 1 slice
- Calories: 318
- Fat: 18.7 g
- Saturated fat: 9.3 g
- Carbohydrates: 34.3 g
- Sugar: 14.6 g
- Sodium: 11.9 mg
- Fiber: 2.7 g
- Protein: 4.9 g
- Cholesterol: 61.3 mg
- 170 g / 6 oz / 1¼ cups flour
- 113 g / 4 oz / 8 tbsp (1 stick) cold butter
- 1 tbsp sugar
- 3 - 4 tbsp ice water
- 2 - 3 medium pears (Anjou or Bosc), cored and thinly sliced
- 2 tbsp butter, softened
- ⅓ cup sugar
- 1 egg
- ½ tsp vanilla extract
- ½ cup almond meal
- To make the pie dough: In a food processor fitted with the S-blade, pulse together the flour, sugar and butter until combined. Add the water, 1 tbsp at a time, and pulse until the dough starts to form small clumps. Remove from the food processor and shape into a flattened disk. Wrap well and refrigerate for at least 30 minutes.
- To make the almond cream: Cream together the softened butter and sugar. Add the egg and vanilla and mix to combine. Add the almond meal and blend until smooth. Refrigerate until ready to use.
- Pre-heat the oven to 375°F.
- To assemble the galette: On a lightly-floured surface, roll out the pastry dough until you have a 12 to 13-inch circle, and transfer it onto a parchment-lined baking tray. Spoon the almond cream onto the pastry, leaving a few inches of space around the edges. Place the thinly-sliced pears onto the almond cream and sprinkle with a bit of cinnamon. Roll the edges of the pastry dough over the pears, pinching together the edges.
- Brush the entire galette with a bit of milk and sprinkle with sugar.
- Bake in the middle of the oven for 45 to 55 minutes, until the pastry turns a golden brown. Serve slightly warm, with a bit of whipped cream or ice cream.