• rodica godlewski

pear and walnut galette


One of my favorite fruit to bake with in the fall is the almighty pear. My husband brings some home every fall. He has a pear tree at his place of work and that is the tree that these beauties came from. What I usually do if the pears are not quite ripe yet is I keep them outside for a couple of weeks which also helps with those leaves turning that cool shade of dark brown/black. Besides pears, this galette also involves a walnut paste and sprinkles of chai tea leaves.



RECIPE

For the galette dough I used a quarter of the cream cheese croissant dough found here https://www.cookingismyinheritance.com/post/nutella-croissants-two-ways

The recipe will be sufficient for 4 galettes. If you want to make only one galette as I did, the other three dough parts can be frozen for later use.


for the filling:

  • 4 ounces walnuts

  • 1/4 cup white granulated sugar

  • 1 whole egg

  • 1 whole Bosc pear, medium sized, thinly sliced vertically

for the topping:

INSTRUCTIONS

  1. Preheat the oven to 400 degrees F.

  2. On a piece of parchment paper, roll the dough into a ten inch circle and set aside.

  3. Using a food processor mix the walnuts, sugar, and egg into a paste. Evenly spread out this paste onto the rolled dough, making sure to leave two inches off for folding (refer to the picture bellow).

  4. Arrange the pear slices into a circular motion on top of the walnut paste (I ended up getting two layers from one pear).

  5. Brush the galette with egg white all around and sprinkle with sugar, chai tea leaves and crumbled walnut.

  6. Bake for approximately 25-30 minutes, or until golden brown.

  7. Allow the galette to cool down completely, then serve.









©2019 by cooking is my inheritance. Rodica Godlewski.