Rustic Almond Pear Galette

Instructions

1. 1

   In a large bowl, whisk together flour and salt. Add cold butter cubes and use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces. Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

2. 2

   In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Fold in the ground almonds until the mixture is smooth. Set aside.
3. 3

   Core and slice the pears into thin wedges, about ¼ inch thick. Toss the pear slices with lemon juice and brown sugar in a bowl. This prevents browning and adds extra sweetness.

4. 4

   Preheat oven to 400°F (200°C). On a lightly floured surface, roll the chilled dough into a rough 12-inch circle. Transfer to a parchment-lined baking sheet. Spread the almond cream evenly over the center, leaving a 2-inch border. Arrange the pear slices in overlapping circles on top of the almond cream.

5. 5

   Gently fold the pastry edges up and over the filling, pleating as needed to create a rustic border. The center should remain open. Brush the pastry edges with beaten egg and sprinkle with coarse sugar.

6. 6

   Bake for 40-45 minutes, or until the pastry is golden brown and the pears are tender. If the edges brown too quickly, cover with foil. Let cool on the baking sheet for 10 minutes before serving.