Pear Galette with Salted Maple Glaze
Ingredients
For the crust
- 1 1/4 cup fresh-milled flour (or all-purpose) (I love Meadowlark Mills)
- 1 tbsp coconut sugar
- 1 tbsp cinnamon
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, diced
- 1 tsp apple cider vinegar
- 3-4 tbsp ice water
For the filling
- 3 large pears, ripe but firm, thinly sliced
- 1/4 cup coconut sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1 tbsp flour or arrowroot starch
For the egg wash + sprinkle
- 1 egg yolk
- 1 tsp water
- 1 tbsp turbiano sugar
for salted maple glaze
- 1 tbsp butter, melted
- 2-3 tbsp maple syrup
- Pinch flaky sea salt
Instructions
Make the dough
- Add the flour, coconut sugar, cinnamon, and salt to a bowl (or a stand mixer with a paddle attachment) and cut in cold butter until the mixture resembles coarse crumbs with pea-sized bits.
- Drizzle in the ice water + ACV mixture, 1 tbsp at a time, just until the dough starts coming together. Press into a disk, wrap, and chill for 30 minutes
Prepare the filling
- Preheat oven to 400 degrees
- Toss sliced pears with coconut sugar, lemon juice, vanilla, cinnamon, and flour
Assemble and bake
- Add flour to a clean surface, roll the dough into a circle
- Add the pears to the center, leaving a 2-inch border around them. Fold edges over the pears
- Brush the crust with egg wash and sprinkle with turbiano sugar
- Bake for 35-40 minutes, until the pears are bubbly and the crust is deep golden
Salted maple glaze
- Melt the butter, whisk in the maple syrup until smooth, and finish with a generous sprinkle of flaky salt. Drizzle over the warm galette and top with extra flaky salt
- Serve warm with a scoop of vanilla bean ice cream and an extra drizzle of the salted maple glaze
