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.
http://ivegotcake.comhttp://ivegotcake.comDo 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.
http://ivegotcake.comRest 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.
how_to_make_almond_flourhttp://ivegotcake.comPeel and slice the pears, then cut them into 1/2” slices.
Set aside.
http://ivegotcake.comMix 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.
easy_thanksgiving_desertsbaked_pear_galette_recipedana_fashina_recipehttp://ivegotcake.comhow_to_make_a_pear_galette

 

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.
brown_girl_food_bloggers
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.
pear_galette_recipesPlace 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.
http://ivegotcake.com
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.

how_to_make_a_pear_galette thanksgiving_galetteFeel 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.
low_sugar_desert_recipes black_girl_food_bloggers http://ivegotcake.com http://ivegotcake.com


 

 

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

44 Comments

  1. Hahahaha, I hear you ! I feel the same. No matter how tidy I try and be….it’s a messy process.
    Dana, this is the prettiest galette ever. It must have taken patience to line all those little pear pieces so perfectly 🙂

    1. Lynne, you’re so freaking sweet, I can’t stand you!
      Laying the pear slices was actually reaaalllly easy. I know it looks like a TON of work but it’s more fun than anything.
      You start outlining the perimeter of the tray and before you know it you’re trying to figure out how to fit the last slices in the center because suddenly you’re done.
      It’s a lot of fun!
      ❤ ❤

  2. Not having enough people to eat baked goods when I make them is the number one reason why I don’t bake that often (and I too can make a mess when flour is involved), but it is a good reminder that the holidays are coming and I need to start baking for them and I have a perfectly good baking cookbook that I need to crack open and start using!

  3. The things we do for love right? Your galette sounds amazing! I normally keep fillings really simple for galette but your additions (cognac, almonds – swoon) take it to a whole new level. Great work Dana 😊

  4. Your photos are giving me LIFE. I love the newspaper! I hate baking, too, but mostly because I’m not very good at it & I hate things I’m not good at……This looks straight out of Food & Wine.

  5. Oh god this looks so good (I love the photos). I now wish I hadn’t eaten all my pears, but I am thinking, maybe I could make it with apples …. that almond flour idea is brilliant. I am so so hungry now and it is ages until lunchtime!

  6. Buut, how can you hate what you are soooo good at. OK I want this dessert heated and with vanilla ice cream, omg, I’m going to cry coz I want it so bad. Tsigh, some Biki Trivia- I used to bake cookies to take to school. Have a good day hon X

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