The simple combination of the dough and sweet pears are great at pear season. I like to use in this recipe not very ripe pears just to prevent the dough from being too wet while baking. Sprinkle the edge of the galette with sugar before baking and top with a thin layer of jam after baking, and you'll get an extra yummy dessert. I like to serve it warm with some lemon zest and a scoop of vanilla ice cream and it is indulgent.
Preheat the oven to 180 C.
In a food processor or a large bowl mix the butter and flour, sugar, and salt.
Then add 1/2 of the beaten egg and ice-cold water. Mix for 30 seconds.
Then wrap the dough in cling film and let it chill in the fridge for 30 minutes.
Prepare the pears by peeling, coring and thinly slicing them.
Divide the dough into two and roll out each part into a circle 2-3 mm thick.
Place the pears on the dough, leaving a 3-4 cm border. Fold this edge over the pears.
Brush the pastry edge with beaten egg and sprinkle with sugar.
Bake for 25 minutes at 180 C.
When ready spread the jam on top of the pears and some lemon zest.
Serve with ice cream or whipped double cream.
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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