Grow a Pear 🍐
Vegan Rustic Pear Galette

With so many pears sitting in my fruit bowl from my latest Misfits box, I new I needed to utilize them all in one fell swoop… packing them with warming spices for these cold days. Using them in a galette appealed to me as it is more rustic and forgiving than baking other pastry. So here is my rustic pear galette, a recipe I look forward to using again with other fruits and berries. Enjoy!

Pie Dough (Adapted from here.)

2 1/4 cups (290 grams) All Purpose Flour

1/2 cup (110g) Coconut Oil (solid)

1 tsp Salt

2 Tbsp Sugar

6–8 Tbsp Ice Water

1. Place the flour, sugar and salt into the food processor and pulse to combine.
2. Add the coconut oil (must be solid) and pulse until the mixture is crumbly.
3. Add 6 Tbsp ice water and pulse to combine. It should look like a dough now and if you break off a piece and roll it in your hands it should easily roll into a ball. If it doesn’t then add the remaining Tbsp of ice water and pulse to combine once again.
4. Remove the dough from the food processor and transfer to a floured surface.
5. Roll the dough into a big round ball. Wrap the dough in plastic wrap and refrigerate while you prepare the fruit.

Making the Galette (Adapted from here.)

3 large pears, peeled

2 apples, peeled

Juice from 1 lemon

1/3 cup packed dark brown sugar

1 tablespoon all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon ground coriander

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

To finish:

2 tablespoons unsalted butter, cubed

1 1/2 tablespoons granulated sugar

1 teaspoon ground cinnamon

1. Heat the oven to 425°F.
2. Thinly slice the apples and pears about 1/4-inch thick and toss with the lemon juice, brown sugar, flour, and spices.
3. Take the dough out of the fridge and gently roll out onto a lightly greased baking sheet until it’s about 12 inches in diameter and 1/8-inch thick.
4. Lay the fruit out in overlapping circles or rows over the dough, leaving a small border, then fold the pastry up around the outer edges. Dot the top of the galette with cubes of butter, then mix together the sugar and cinnamon, and sprinkle it over the top.
5. Bake for about 45 to 50 minutes or until browned and crispy on the bottom. Cool to room temperature and serve with vegan ice cream. Yes, that’d be lovely!