Damn but I hate baking.
It’s such a fucking messy process, flour always gets EVERYWHERE.

 

I get flour on my clothes, in my hair, between my titties, on my camera….a hot mess.
And all that for something that will take me a fucking full week at the gym to burn off and just whyyyyyyyy!!

Why, Dana???

 

Because I had company over and muhhfukkas love a flaky crust.

 

 

 

 

 

 

Also because Thanksgiving is next week and I can’t leave folks hanging.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pear Galette

This is actually really easy to make, I was just being a brat.

 

 

 

What I Used

DOUGH: 6 oz + additional 1 tbsp Unsalted Butter. 2 cups All-purpose Flour. 1 tbsp Fine Brown Sugar. 1/2 tsp Salt. 1/3 cup Ice Cold Water.
FILLING: 1/4 cup Toasted Almonds. 3 tbsp All-purpose Flour. 1/4 cup Fine Brown Sugar. 5-7 Med Pears. 1/4 cup BlackBerry Preserve (or any other fruit preserve). 3 tbsp Cognac.
PRIOR TO BAKING: 1/3 cup Granulated Brown Sugar. 3 tbsp Unsalted Butter.

What I Did

 

For the dough:
Place 6 oz butter in freezer and chill. Then cut butter into 1/4-inch pieces.

In a dry food processor or with an immersion blender, mix together the flour, sugar and salt.
Add the chilled pieces of butter evenly around the blade and pulse carefully.
Do not over work. There should be visible clumps of unprocessed butter throughout.

 

Quickly add in the ice cold water while pulsing and stop as soon as it forms a loose dough.
The dough should be very clumpy and does not need to form a ball.

Set a large piece of plastic wrap on a flat surface.
Remove the dough from the processor and place it in the middle of the plastic.
Gather the plastic around the dough and press it together to form a ball.
This keeps the cold butter chunks throughout the middle of the dough.
Rest the dough in the refrigerator for 1 hour.

 

For the filling:
Pre-heat the oven to 375°F.
Finely grind the almonds, flour and sugar together to create an almond flour. Set aside.
Peel and slice the pears, then cut them into 1/2” slices.
Set aside.
Mix together the preserves, the cognac and a little water to make a preserving liquid.
Set aside.

 

To assemble the galette:
Once the dough has rested, roll it out on a lightly floured surface.
Roll evenly from the middle to the edges till you get about 1/8-inch thickness.
The dough will want to crack, but do the best you can to form a circle.
The roughness of it will make for a dope presentation, trust me.

 

Transfer the dough to a sheet tray.
Get the almond flour you made earlier and spread it evenly across the bottom of the dough.
Place the pears slices on top.

 

Gently fold the sides of the dough up around the edges of the pears, piecing it together as best as you can to avoid holes in the edges.

Sprinkle the remaining 2/3 cup of sugar over the pears in the center.
Place small pieces of the remaining butter around the pears, at the edge of the dough.
Place the galette in the middle of the oven to bake (375F).
Rotate after 30 minutes.
After an additional 35 minutes, check the bottom of the galette to make sure it is golden brown.

Once the underside  is browned, brush the preserve liquid generously over the edges with a pastry brush.

Return to the oven for 2 minutes to get a glossy finish on the crust.

Let the galette cool for 5 minutes.
Transfer to a cooling rack or a plate and cool completely for 20 minutes.

Cut like a pizza and serve with ice-cream.

Feel free to brush the galette slices with the remaining preserve liquid.
I thought the notes of bourbon in it really took shit to  whole ‘nother level.

---

 

 

Pear Galette

DOUGH: 6 oz + additional 1 tbsp Unsalted Butter. 2 cups All-purpose Flour. 1 tbsp Fine Brown Sugar. 1/2 tsp Salt. 1/3 cup Ice Cold Water.
FILLING: 1/4 cup Toasted Almonds. 3 tbsp All-purpose Flour. 1/4 cup Fine Brown Sugar. 5-7 Med Pears. 1/4 cup BlackBerry Preserve (or any other fruit preserve). 3 tbsp Cognac.
PRIOR TO BAKING: 1/3 cup Granulated Brown Sugar. 3 tbsp Unsalted Butter.

 

INSTRUCTIONS

For the dough:
1. Place 6 oz butter in freezer and chill. Then cut butter into 1/4-inch pieces.

2. In a dry food processor or with an immersion blender, mix together the flour, sugar and salt.
3. Add the chilled pieces of butter evenly around the blade and pulse carefully.
Do not over work. There should be visible clumps of unprocessed butter throughout.

4. Quickly add in the ice cold water while pulsing and stop as soon as it forms a loose dough.
The dough should be very clumpy and does not need to form a ball.

5. Set a large piece of plastic wrap on a flat surface. Remove the dough from the processor and place it in the middle of the plastic.
6. Gather the plastic around the dough and press it together to form a ball.
This keeps the cold butter chunks throughout the middle of the dough.
7. Rest the dough in the refrigerator for 1 hour.

 

For the filling:
1. Pre-heat the oven to 375°F.
2. Finely grind almonds in a food processor.
3. Whisk the flour, sugar and almonds together to create an almond flour. Set aside.

4. Peel and slice the pears, then cut them into 1/2” slices. Set aside.
5. Mix together the preserves, the cognac and a little water to make a preserving liquid. Set aside.

 

To assemble the galette:
1. Once the dough has rested, roll it out on a lightly floured surface.
2. Roll evenly from the middle to the edges till you get about 1/8-inch thickness.
The dough will want to crack, but do the best you can to form a circle. The overall roughness of it will make for a dope presentation, trust me.

3. Transfer the dough to a sheet tray.
4. Get the almond flour you made earlier and spread it evenly across the bottom of the dough.
5. Place the pears slices on top.

6. Gently fold the sides of the dough up around the edges of the pears, piecing it together as best as you can to avoid holes in the edges.
7. Sprinkle the remaining 2/3 cup of sugar over the pears in the center.
8. Place small pieces of the remaining butter around the pears, at the edge of the dough.

9. Place the galette in the middle of the oven to bake (375F). Rotate after 30 minutes.
10. After an additional 35 minutes, check the bottom of the galette to make sure it is golden brown.
11. Once the underside  is browned, brush the preserve liquid generously over the edges with a pastry brush.
12. Return to the oven for 2 minutes to get a glossy finish on the crust.

13. Let the galette cool for 5 minutes.
14. Transfer to a cooling rack or a plate and cool completely for 20 minutes.
15. Cut like a pizza and serve with ice-cream.
❤ ❤

Recipe adapted from BostonChefs.com