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Pear and cranberry galette

Print Recipe
Prep Time 12 hours 25 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method

Ingredients
  

For galette
  • 1 flaky pie crust dough (chilled and divided in four portions)
  • quick berry compote (chilled)
  • 4 Bosc pears, ripe but firm
  • 2 to 4 tbsp granulated sugar (adjust to taste)
  • 4 tbsp unsalted butter
  • 2 generous pinches of ground star anise (optional)
  • egg wash (1 egg + 1 tbsp water)
  • extra sugar for sprinkling
For quick berry compote
  • 2 cups fresh cranberries
  • 3 tbsp honey or maple syrup, plus more to taste
  • orange zest or freshly grated ginger (optional)
For flaky pie crust dough
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 2 tsp granulated sugar
  • 6 tbsp cold, unsalted butter, cut into 1/4-inch cubes
  • 4 tbsp cold vegetable shortening
  • 3 to 4 tsbp ice-cold water

Method
 

For galette
  1. Preheat the oven to 425℉. Ensure both the cranberry compote and pie crust dough are thoroughly chilled.
  2. On a lightly floured surface, roll each of the four dough discs into a 6-inch circle. Place the circles on a sheet pan and refrigerate them while you prepare the fruit.
  3. Peel and core the pears. Cut each pear in half lengthwise, then slice each half into five wedges (about ten pieces per pear).
  4. In a large (10–12-inch) nonstick skillet, melt two tablespoons of butter over medium-high heat until foamy. Add half the pears, arranging them in a single layer. Sprinkle with 1–2 tablespoons sugar. Sauté for about 5 minutes, turning occasionally, until the pears are golden and slightly caramelized.
  5. Transfer the first batch of pears to a plate. Repeat the process with the remaining butter and pears.
  6. Sprinkle the sautéed pears with the ground star anise (if using). Let them cool completely before assembling the galettes; warm fruit will soften the pastry.
  7. Remove the pastry circles from the refrigerator. Divide the cranberry compote evenly among them, spreading a small dollop into the cente rof each, leaving a 1-inch border.
  8. Arrange the cooled pears over the compote, dividing them evenly. Keep a 1½–2-inch border clear for folding.
  9. Fold the edges of the dough up and over the fruit, pleating as you go to form a rustic edge. Brush the pastry with the egg wash and sprinkle lightly with sugar.
  10. Bake for 20–25 minutes, until the crust is nicely golden brown and the filling is bubbling.
For quick cranberry compote
  1. In a small saucepan, combine the cranberries and three tbsp of honey or maple syrup.
  2. Set over medium heat, cover, and cook until the cranberries begin to bubble.
  3. Reduce the heat to low, keep covered, and simmer for about 10 minutes, or until the berries have broken down into a chunky compote.
  4. Taste and add a little more sweetener if desired. The recipe writer prefers it on the tart side when pairing with pears. Chill thoroughly before using in the galette.
For pie crust
  1.  Put the flour, salt, and sugar in the food processor bowl and pulse 2 or 3 times until combined.
  2. Add the diced cold butter and pulse 2 or 3 times to break it up.Next, add the cold shortening and pulse until the dough resembles coarse cornmeal. Small visible pieces of butter are good—they create flakiness.
  3. Add 3–4 tablespoons of ice-cold water and pulse lightly just until the dough begins to come together. Stop the machine immediately when the pastry forms a ball. Do not overwork the dough.
  4. Turn the dough out onto plastic wrap. Using the plastic wrap, gather the dough into a smooth, flat, round disc. Wrap tightly and refrigerate for several hours or, ideally, overnight.
  5. To roll, place the chilled dough on a lightly floured surface and roll it out to the desired size (for this recipe, divide into four discs first, then roll each into a 6-inch circle).
  6. Refrigerate the rolled dough until ready to assemble the galettes.