Gluten-Free Pear Chocolate Galette
- Flaky Pie Pastry:
- One package Bob’s Red Mill Pie Crust Flour
- 12 tablespoons very cold butter
- 8 tablespoons solid shortening, very cold
- 6-8 tablespoons ice water
- Pear, Chocolate, Hazelnut Filling:
- 1 small egg
- 1 tablespoons heavy cream
- 3 Amaretti cookies, finely crushed
- 4 large Bosc pears, ripe but slightly firm
- 3 tablespoons toasted and husked hazelnuts, chopped
- 2 tablespoons bittersweet chocolate, coarsely chopped
- 1 tablespoons coarse sugar
Adapted from thelocaldish.com
Flaky Pie Pastry:
Portion out the butter and shortening and keep in freezer for 15 minutes. Put flour, butter and shortening into Cuisinart and pulse 10 times. Stop motor and sprinkle 8 tablespoons over mixture and pulse again until flour holds together when pinched in your palm. I was tempted to make a half recipe, but feared there might not be equal distribution of the ingredients so I made a full batch and froze the remaining dough. Pour onto work surface, bring dough together into a ball, and cut in half. Press each half into a 6-8 inch disc, wrap in saran and refrigerate 1 hour. Don’t worry if the dough still seems a bit crumbly. It will meld in the frig. (Note: Since the mixture was still crumbly at 6 tablespoons water, I took the package suggestion and added the two additional tablespoons). With this step, the dough held together more firmly when I needed to transfer it to the baking sheet.
Pear, Chocolate, Hazelnut Filling:
1. Preheat oven to 375 degrees. Position rack in center of oven. Line unrimmed baking sheet with parchment paper.
2. Pear prep: Peel, quarter, and core pears. Cut each quarter lengthwise into 3-4 slices. Set aside.
3. Dough: Place dough on lightly floured surface. You can reserve a tablespoon of the Gluten-Free Pie Crust flour or use Bob’s Red Mill Gluten-Free All Purpose Flour for bench. Place large piece of saran wrap over dough and roll into 12-14” circle. Press any splits together and carefully roll dough onto rolling pin and gently transfer onto parchment-lined sheet.
4. Wash: Whisk egg and cream in small bowl. Brush center 10 inches of dough with some egg wash, leaving a 2-inch plain border. Since I didn’t add sugar to the dough during prep, I sprinkled on finely ground Amaretti cookies, which I found in my pantry. They add the missing sweetness and help absorb the juice from the pears as they cook.
5. Create: Place pear slices in concentric overlapping circles atop amaretti crumbs, leaving a 2-inch border. Sprinkle hazelnuts and chocolate. Fold dough border over filling to form 11- or 12-inch round, pleating loosely and pinching to seal any cracks or splits that form in dough. Brush crust with egg glaze; sprinkle with baking sugar.
6. Bake galette until crust is deep golden and pears are tender, about 45 minutes. Transfer baking sheet to rack. Let cool for 5 minutes. Slide parchment and galette onto large cooling rack. When cooled, slide galette from parchment onto serving plate. Serve lukewarm or at room temperature, with rum-flavored whipped cream.