Pear Galette + Browned Butter & Cardamom
Serves: serves 8
 
Ingredients
  • FOR THE CRUST:
  • 2½ cups White Whole Wheat Flour or AP Flour
  • 3 tablespoons fine Cane Sugar
  • ¼ teaspoon Sea Salt
  • ¼ cup Shortening
  • 12 tablespoons (1½ sticks) Butter, cold and cut into small cubes
  • ¼ cup + Ice Water
  • FOR THE FILLING:
  • 6 ounces Butter (preferably grass-fed)
  • 4-5 Pears, thinly sliced
  • ⅔ cup Turbinado Sugar
  • 1 tablespoon Cornstarch or Arrowroot Starch
  • heaping ¼ teaspoon Ground Cardamom
  • 1 teaspoon Vanilla
  • 1 Egg, beaten
Instructions
  1. FOR THE CRUST:
  2. Place the flour, sugar, and salt in the bowl of a food processor fitted with an 's' blade. Close the lid and pulse the mixture a few times until blended together.
  3. Add the shortening to the food processor and pulse once. Add the cubes of butter, one at a time, pulsing a few times after the addition of each cube.
  4. With the processor running, drizzle in the ice water until the mixture starts to form into large clumps. Do not add too much water. Dough should not be sticky or wet, but should come together to form a nice dough.
  5. TO ASSEMBLE:
  6. Place the butter in a saute pan and melt over medium/high heat. Butter will become frothy - continue cooking, stirring occasionally, until it becomes golden brown and gives off a nutty aroma. Remove from heat and set aside.
  7. On a piece of parchment paper, roll ¾ of the pie dough(reserve the other ¼ of dough to make leaves) into a circle that is about 12 inches in circumference. Use a 10 inch cake pan to press a ring into the center of the dough circle - this will be the border for the pears. Place slices of pears in the 10 inch circle as pictured above.
  8. Place the sugar, cornstarch, and cardamom in a small bowl and mix together. Sprinkle the mixture evenly over the pears.
  9. Fold the edges of the dough up over the circle of pears. Pour the brown butter evenly over the pears.
  10. Roll the remaining dough out to ⅛" thickness and cut out leaf shapes. Place the leaves around the edge of the pie dough. Brush the beaten egg over the exposed pie dough.
  11. Place the galette on a baking sheet and bake at 375 degrees for 35-40 minutes, or until the crust is golden brown.
  12. Remove and let cool slightly. Let cool slightly and serve slices warm, with ice cream.
Recipe by The Kitchen McCabe at http://thekitchenmccabe.com/2017/09/10/pear-galette-browned-butter-cardamom/