pear & almond galette.

A rustic dessert that looks beautiful on the table but is easy to make at home. Nutty almond pastry wraps soft baked pears and toasted flaked almonds, and the imperfect edges are part of the charm.

Dietary: Vegetarian
Chill Time: 20-30 minutes
Baking Time: 35-45 minutes
Serves: 6

Pastry Ingredients:
1 cup almond meal
3/4 cup plain flour
1 tablespoon sugar, optional
1/4 teaspoon salt
100g cold butter, diced
1 egg

Filling Ingredients:
3-4 firm ripe green pears, thinly sliced
2 tablespoons honey
1 tablespoon lemon juice
1 tablespoon cornflour
1/2 teaspoon cinnamon
1 egg, lightly beaten, for egg wash

To Serve:
1/4 cup toasted flaked almonds

Method:
In a bowl, combine the almond meal, flour, sugar and salt.
Add the cold butter and rub it in with your fingertips until the mixture resembles coarse crumbs.
Add the egg and mix gently to form a dough.
Form into a disc, wrap and chill for 20-30 minutes.
Preheat the oven to 180°C fan forced.
Toss the pears with the honey, lemon juice, cornflour and cinnamon.
Roll the dough between two sheets of baking paper into a rough circle about 3-4mm thick, and lightly mark the centre using a small plate or bowl.
Transfer the dough on its baking paper to a baking tray. Pile the pear filling into the centre, leaving a border, and carefully fold the edges over.
Brush the pastry edges with egg wash and bake for 35-45 minutes, or until golden and crisp.
Top with the toasted flaked almonds and drizzle with any leftover syrup. Rest slightly before slicing and serving.

Storage:
Store leftovers covered in the fridge for up to 3 days. Warm in a 160°C oven for 8-10 minutes to re-crisp the pastry.

Tips:
Use pears that are ripe but still firm so they hold their shape.
Chill the assembled galette for 15 minutes before baking for a flakier crust.