Cranberry Walnut Pear Galette

Crust
1 1/4 C flour
1/2 C very cold unsalted butter
1 1/2 t sugar
1/2 t kosher salt
1/3-1/2 C ice water

Mix the flour, sugar and salt together in a bowl. Cut the cold butter into small cubes, and then cut into the flour mixture using a pastry blender. Add about 1/4 C of the ice water and mix. Add in a tablespoon more at a time just until it comes together, being careful not to over mix the dough or add too much water. I generally add in about 1/3 C total. Flour your surface and turn the dough out onto the counter. Gently form into a ball, and then pat into a disk shape about 1 1/2 inches thick. Wrap well in plastic wrap and place in the fridge for at least an hour. Once it’s rested, using a rolling pin, roll it out into a large circle so it’s about 1/4 inch thick. Place it onto your greased baking sheet (I use a round pizza pan).

Filling
6 oz cream cheese
1/4 C sour cream
3-4 T white sugar, or to taste
1/2 t vanilla
1 1/2 T lemon juice
pinch of salt

5 medium pears
1/3 C chopped walnuts
1/2 C fresh whole cranberries

brown sugar

Mix the cream cheese mixture together and spread over the inner part of the dough in a circle, leaving about 6-8 inches of the outer edge bare. Cut the pears in half, remove the core with a spoon, and slice into thin slices. Cut the cranberries into quarters with a sharp paring knife and mix with the walnuts. Sprinkle half of the cranberry/walnut mixture over the cream cheese. Layer the pears slices around in a circle so they overlap and completely cover the cream cheese. Sprinkle the rest of the walnuts and cranberries over the pears, and then sprinkle about 1/4 C brown sugar or more to taste over the pears, walnuts and cranberries. You could also add cinnamon if you want.

Fold the outer edges of the crust so it overlaps and the centre of the galette is showing (see the picture). Brush the crust with an egg wash made of one egg beaten with a tablespoon of water.

Bake at 425ºF for 15 minutes, then lower the temperature to 350ºF and bake for a further 20-30 minutes until the crust is browned.

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