Paleo Pear Galette

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.