Pear Gallette

I needed to use the other half of my gallete dough, and with a Costco bag full of pears all conspiring to ripen simultaneously, time for a pear tart.  Even after >1 week in the refrigerator, this dough performed beautifully.

 I will never roll dough without parchment paper

I will never roll dough without parchment paper

I will never roll dough without parchment paper

While dough is chilling, prepare filling....

3 cups diced pears (I used D'Anjou), toss with 2 TBS lemon juice

1/2 tsp cardamom

4 TBS turbinado sugar

1 TBS flour

Combine spice/sugar and flour.  Mix gently with diced pears.

Mound filling onto chilled crust.  Fold crust around filling, if it cracks don't worry.  Just press the cracks closed.  Brush with softened butter and sprinkle with additional sugar.  Chill in fridge for ~20 minutes.

 Bake at 375F until browned and juices are bubbling and thickened.  Cool and serve warm or at room temperature.  Goes well with a dollop of ricotta and a drizzle of ginger syrup.