Ingredients
1 stick of cold butter, cut into cubes
1 ½ cups of all-purpose flour
¼ cup cold water
1 large egg
1 tsp salt
2 pears, peeled and cut into long, thin slices
4-6 tbs honey
½ tbs cinnamon
½ tbs nutmeg
Instructions
In a large bowl, whisk together the flour and salt. Scatter the cubed butter over the flour and using a pastry cutter or your fingers, cut the butter into the flour until it is completely coated and the butter becomes pea-sized pieces. Gradually add the water and egg on top and with a rubber spatula, stir until the dough comes together. The dough should be wet and a little sticky. Once it has come together to form a ball, wrap it in plastic wrap and place it in the fridge for an hour.
Line a baking sheet with parchment paper and preheat the oven to 350 degrees. Prepare the pairs by peeling and slicing them into long, thin slices. In a small cup combine the honey, cinnamon, and nutmeg and microwave for 10-15 seconds. Place the pear slices in a bowl and add the honey mixture atop. Using a spatula or large spoon, stir the pears until they are evenly coated in the honey mixture and set aside for 10-15 minutes.
Roll out the dough on a floured surface into a large round disk. Continue to roll until the dough is ⅛’’ thick. Transfer the dough onto the prepared baking sheet. Arrange the pear slices evenly in a circular shape beginning in the center of the dough and continuing to rotate creating rings until there is a flower-like display. Be sure to leave the edges of the dough uncovered. Fold the edges inward, creating a 1 ½ border, overlapping the dough as needed. Continue to fold until the entire disk is enclosed. Chill in the freezer for 10-15 minutes.
Brush the folded edges with an egg wash and cook in the oven for 30 minutes or until the crust is golden brown. Some liquid might escape in the process, this is alright. You can always pour some of the excess liquid back into the center of the galette as a glaze.
Enjoy this delicious pastry with a scoop of vanilla ice cream or a warm cup of camomile tea.
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