I'm totally in love with these ... what one article calls "one of the most beloved dishes in French cuisine". Also called a "rustic pie" by many, I call this Paleo pear galette OUT-OF-THIS WORLD DELICIOUS!
Why do I love this? I did my first ... the Paleo Apple Galette ... just a few short weeks ago. And fell back in love with a dessert I made almost 50 years ago in cooking school.
Actually, just looked up the recipe for regular tart crust in Julia Child's Mastering the Art of French Cooking (yes ... like many others ... since my mom was such a terrible cook [I learned a few skills from my Aunt Jessie], I learned to cook from books). And it's not very far from her tart crust recipe.
Of course, I used almond and coconut flours instead of wheat. But I love this format as I don't have to stress about the crust tearing ... I just patch it.
There'll be more ... next one possibly savory. How about rustic goat cheese, chorizo, and mushroom? Sounds good to me!
These are from two separate recipes ... tweaked a bit too. I love the crumbles on top ... a beautiful prentation but also out-of-this-world .... Eat it up ...FOR REAL!
AuthorJill PlaceThis multi-layered Paleo dessert is OUT-OF-THIS WORLD DELICIOUS! A sweet combination of pears, walnuts, and maple syrup, this pear galette is worth the trouble ... AND the wait.
Cut the pears in half and carefully cut off any stems at the top. Remove the cores with a small thin-edged spoon or a melon baller. Slice the pears fairly thin vertically, stopping 1/2 to 1/4 inch from the stem end. (The pear slices should stay attached at the stem end.)
For the crumble: combine 3 Tbsp. melted butter, flour, chopped walnuts, sugar, cinnamon, and salt in a medium bowl. Stir with a fork until ingredients are combined and wet crumbles form. Set aside
For the glaze: combine 2 Tbsp. of melted butter and the maple syrup together in a small bowl. Set aside.
Preheat the oven to 425 degrees F. In the bowl of a food processor fitted with an "s" blade, pulse the almond flour, coconut flour, coconut sugar, and salt together several times to combine.
Add the butter and pulse several times until the butter pieces are the size of small peas. While the machine is on, pour in the milk and egg white and continue to process until the dough comes together in a large ball or mass.
Scrape down the sides of the food processor to make sure all of the dough is incorporated, and then turn the dough ball onto a large sheet of parchment paper. Place another sheet on top.
Roll the dough into a 1/4-inch circle (it doesn't have to be perfect; it's a "rustic pie"). Transfer to sheet pan large enough to fit it.
Arrange the pears decoratively on top of the pie crust, fanning them out to lie fairly flat. Leave a 2-inch border around the perimeter. Cut pears in half vertically if necessary to make them fit. Brush the pears with half the reserved butter/syrup mixture then sprinkle with 1 Tbsp. of sugar. Set remaining butter/syrup mixture aside.
Sprinkle crumble mixture into crevices between pears and into any open areas along the perimeter of the pears. Try to keep most of the sliced pears exposed for a pretty presentation.
Fold the edges up and over the filling using the parchment paper. It's been my experience that the crust might break; just patch it and it will bake just fine!
Place in preheated oven and bake for 20 minutes. Remove from oven and slowly brush all over with the remaining butter/syrup mixture and sprinkle with the remaining sugar. Return to oven for another 5 to 10 minutes or until crust is golden and glazed.
Ingredients
Directions
Cut the pears in half and carefully cut off any stems at the top. Remove the cores with a small thin-edged spoon or a melon baller. Slice the pears fairly thin vertically, stopping 1/2 to 1/4 inch from the stem end. (The pear slices should stay attached at the stem end.)
For the crumble: combine 3 Tbsp. melted butter, flour, chopped walnuts, sugar, cinnamon, and salt in a medium bowl. Stir with a fork until ingredients are combined and wet crumbles form. Set aside
For the glaze: combine 2 Tbsp. of melted butter and the maple syrup together in a small bowl. Set aside.
Preheat the oven to 425 degrees F. In the bowl of a food processor fitted with an "s" blade, pulse the almond flour, coconut flour, coconut sugar, and salt together several times to combine.
Add the butter and pulse several times until the butter pieces are the size of small peas. While the machine is on, pour in the milk and egg white and continue to process until the dough comes together in a large ball or mass.
Scrape down the sides of the food processor to make sure all of the dough is incorporated, and then turn the dough ball onto a large sheet of parchment paper. Place another sheet on top.
Roll the dough into a 1/4-inch circle (it doesn't have to be perfect; it's a "rustic pie"). Transfer to sheet pan large enough to fit it.
Arrange the pears decoratively on top of the pie crust, fanning them out to lie fairly flat. Leave a 2-inch border around the perimeter. Cut pears in half vertically if necessary to make them fit. Brush the pears with half the reserved butter/syrup mixture then sprinkle with 1 Tbsp. of sugar. Set remaining butter/syrup mixture aside.
Sprinkle crumble mixture into crevices between pears and into any open areas along the perimeter of the pears. Try to keep most of the sliced pears exposed for a pretty presentation.
Fold the edges up and over the filling using the parchment paper. It's been my experience that the crust might break; just patch it and it will bake just fine!
Place in preheated oven and bake for 20 minutes. Remove from oven and slowly brush all over with the remaining butter/syrup mixture and sprinkle with the remaining sugar. Return to oven for another 5 to 10 minutes or until crust is golden and glazed.
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