Spiced Pear Galette
Recipe adapted from Recipezaar by Aparna @ My Diverse Kitchen

For the crust:

1 ½ cups all purpose flour

2 tbsp sugar

¼ tsp salt

5 tbsp oil (preferably olive oil)

2 to 3 tbsp cold water

For the filling:

6 small pears, cored, peeled and sliced

1 tsp lemon juice

½ tsp cinnamon

½ tsp powdered ginger

½ tsp freshly crushed black pepper

¼ tsp powdered nutmeg

½ tsp powdered star anise

2 tbsp brown sugar (adjust according to sweetness of pears)

¼ tsp salt

2 tbsp flour

For glazing:

2 tbsp apricot jam

1 tbsp water


For the crust:

I used the food processor but you may do this by hand too. Pulse the flour, sugar, salt and oil a couple of times it it resembles bread crumbs. Add the water one tbsp at a time and pulse a couple of times. Put his crumbly looking dough onto your work surface and bring together, with your hands, to form a ball. Wrap in cling film and refrigerate it for about an hour.
Make the filling during this time.

For the filling:

I used an Indian variety of pears which are very crunchy and these need cooking. If you are using a softer variety of pears, the pears do not require cooking. In this case, just mix all the ingredients for the filling together and use.

This is how I made my filling.
Put the sliced pears in a pan with a tbsp of water and all the other ingredients except the flour. Cook till the sugar melts, everything is well blended and the pears are a bit soft. Allow to cool to room temperature.

Putting the galette together:

Take the dough out of the refrigerator and roll the dough between two sheets of parchment or lightly greased aluminium foil, into a circle about ¼” thick.
Slowly peel off the parchment or foil and place the dough circle on a baking sheet.

Mix the flour into the cooled filling and place this filling in the centre of the dough circle, spreading it out a little leaving 2” free at the edge. Pull up the dough and loosely fold the edges around the filling leaving the middle open.
Bake at 190C for about 40 minutes till the crust is golden brown.

Melt the apricot jam and water to form a glaze. Brush over the hot fruit filling.
Serve warm or cold.
This recipe serves 6.