Individual Apple & Pear Galettes

By KeyIngredient

You could make 3 large galettes instead of individual ones but with two different fillings, although it’s more work, it’s also more attractive to do them individually. The apples need to be slightly cooked before being added to the pastry but the pears don’t.

Ingredients

• Pear Filling
• 1/3 cup (75 mL) sugar
• 1/4 cup (50 mL) flour
• 2 tbsp (25 mL) lemon juice
• 1 tsp (5 mL) grated lemon rind
• 1 tsp (5 mL) cinnamon
• 1/2 tsp (2 mL) nutmeg
• 1/2 tsp (2 mL) ground ginger
• 2 tbsp (25 mL) chopped crystallized ginger
• 4 lbs (2 kg) pears, peeled, cored
• and cut into 1/2 inch (1 cm) slices
• Apple Filling
• 2/3 cup (150 mL) sugar
• 2 tbsp (25 mL) lemon juice
• 2 tsp (10 mL) grated lemon rind
• 2 tsp (10 mL) cinnamon
• 1 tsp (5 mL) nutmeg
• 5 lbs (2.2 kg) apples, peeled, cored
• and cut into 1/2 inch (1 cm) slices
• 1/2 cup (125 mL) flour
• Egg Wash
• 1 egg, beaten
• 2 tbsp (25 mL) milk
• Sugar for sprinkling

Preparation

Step 1

1. Combine flour, salt, sugar and butter and pulse in a food processor, or cut the butter into the dry ingredients with 2 knives until it is the size of small peas. Sprinkle in just enough water to bring dough together. Use your hands to gather dough into a ball. Wrap dough in plastic and chill for 30 minutes.

2. Cut dough into 20 pieces and roll out onto a floured surface to about a 7-inch (18-cm) diameter. Chill pieces.

3. Preheat oven to 375°F (190°C).

4. Combine sugar and flour, lemon juice and rind, cinnamon, nutmeg, ground ginger and crystallized ginger in a bowl. Add pears and toss to combine. Set aside.

5. Combine sugar, lemon juice and rind, cinnamon and nutmeg in a bowl. Toss with apples. Place apples in a skillet. Bring heat to medium and cook apples for about 10 minutes covered, or until slightly softened. Cool and stir in flour.

6. Working with as many galettes as your oven can hold at a time, place rolled-out dough on a parchment-lined baking sheet. Pile about ½ cup (125 mL) apple or pear filling in the centre of each pastry round, leaving a ¾-inch (2-cm) border around fi lling. Fold pastry edge in towards the centre to enclose filling slightly. This will prevent pastry from collapsing.

7. Combine beaten egg and milk to make egg wash. Brush pastry with egg wash and sprinkle with sugar. Bake for 35 to 40 minutes or until pastry is golden and juices are bubbling.


Serves 20