Pear and Ginger Galette with Honey Almond Glaze

Ingredients

• •1 1/2 cups all-purpose flour
• •1/2 teaspoon salt
• •1 tablespoon granulated sugar
• •1/2 cup unsalted butter, cold and cubed
• •1/4 cup ice water
• •3 medium pears, cored and thinly sliced
• •1 tablespoon lemon juice
• •2 tablespoons granulated sugar
• •1 teaspoon ground ginger
• •1/4 teaspoon ground cinnamon
• •1 egg, beaten (for egg wash)
• •1/4 cup honey
• •2 tablespoons sliced almonds, toasted

Instructions

1. 1

   In a large mixing bowl, combine the all-purpose flour, salt, and granulated sugar. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.

2. 2

   Slowly add the ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

3. 3

   While the dough chills, prepare the pear filling. In a large bowl, toss the thinly sliced pears with lemon juice, granulated sugar, ground ginger, and ground cinnamon. Set aside.

4. 4

   Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to a parchment-lined baking sheet.

5. 5

   Arrange the pear slices in the center of the dough, leaving about a 2-inch border around the edges. Fold the edges of the dough over the filling, pleating as you go to create a rustic crust. Brush the crust with the beaten egg.

6. 6

   Bake the galette in the preheated oven for 35-40 minutes, or until the crust is golden brown and the pears are tender.

7. 7

   While the galette bakes, prepare the honey almond glaze. In a small saucepan, gently heat the honey until it becomes slightly thinner. Remove from heat and stir in the toasted sliced almonds.

8. 8

   Remove the baked galette from the oven and let it cool slightly. Drizzle the honey almond glaze over the top of the galette.

9. 9

   Serve the galette warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of mascarpone.