“Can I have this?” Ben points to the last slice of galette, sitting alone on the cutting board.
“NO!” I scream in my mind.
Sensing my hesitation, and because he’s a nice boyfriend, Ben asks, “Do you want some of it?”
All of it. “Half of it.”
Ben smiles and cuts the slice in two, leaving me what amounts to one eighth of a galette, then devours his share. And he doesn’t even like pears! That’s how I know these galettes are good stuff.
I’ve been obsessed with galettes ever since I found out about them on one of my very favorite blogs, Alexandra’s Kitchen. I think they’re prettier than pies, and more fun. (But, I may very well be biased, since I haven’t seen my pie pan in months. My cookie sheets, however, are far too large to get lost.) I made some gluten-free galettes last summer, but thought I could do better this year, and I did! These galettes are far superior to last year’s, and one of the best things I’ve made this summer.
The crust crumbles easily, but picking up stray buttery morsels from the plate and popping them in your mouth once the majority of the slice is gone is half the fun. Pistachios are a vibrant substitute for almonds in the frangipane, the nutty paste that takes galettes from good to great. And the pears are my favorite part, because they have the texture of a custard once they’re baked.
This recipe has several steps, but both the dough and the frangipane can be made ahead of time. It’s a great feeling knowing you have some awesome galette dough waiting for you in the fridge! And, if you’re anything like me, you’ll find rolling the dough out somewhat therapeutic–most of your excess stress will leave your body and end up safely stashed in your rolling pin!
I hope you give these galettes a try, and that you don’t have to share the last slice with anyone (or that you, like me, somewhat begrudgingly share it with someone you really like).
Pear Galettes with Pistachio Frangipane
Yield: Two 9-inch galettes (8-12 servings)
Prep time: 1 hour
Bake time: 30 minutes
For the dough:
2 tablespoons finely ground raw sugar or coconut sugar
2 1/2 cups finely ground almond flour, lightly packed
1/2 cup plus 3 tablespoons arrowroot flour
1 stick cold salted butter, cut into chunks (you can also use unsalted butter and add 1/4 teaspoon sea salt)
1 large egg
For the pistachio frangipane:
1/2 cup raw shelled pistachios
3 tablespoons raw sugar or coconut sugar
2 tablespoons room temperature salted butter (you can also use unsalted butter and add a pinch of salt)
1 large egg
1 teaspoon vanilla
For assembling the galettes:
2 ripe pears, halved, cored, and sliced
2 tablespoons melted butter
1 tablespoon raw sugar or coconut sugar
To make the dough, pulse the sugar, almond flour, and arrowroot flour in a food processor. Add the butter and pulse until the mixture looks crumbly. Add the egg and pulse until most of the dough comes together into a ball. Divide the dough into two equal balls, flatten them into discs, wrap them in plastic wrap, and refrigerate for at least two hours or up to three days.
To make the frangipane, pulse the pistachios and sugar in a food processor until finely ground. Add the butter and pulse again. Add the remaining ingredients and process to form a grainy paste. If you’re not using the frangipane right away, you can store it in the refrigerator for up to a day or so.
When you’re ready to make the galettes, preheat the oven to 350. Remove one dough disc from the refrigerator, unwrap it, and dust both sides with a bit of arrowroot flour. Roll the dough out between two sheets of parchment until you end up with a circle about 11 inches wide. Place the rolled out dough on a parchment-lined baking sheet, and chill it while you roll out the other disc. After rolling out the second disc, I had both of them on the same baking sheet, with each galette on its own sheet of parchment, but you could also use two separate baking sheets.
Divide the frangipane between the two dough circles, spreading it evenly across the middle and leaving a two-inch border around the edges. Arrange the pear slices on top. Gently fold in the sides of each galette bit by bit, forming a hexagon or something close to it. (I never count, but I always seem to end up folding in six times.) Use your fingers to pinch and seal any cracks that formed in the dough when you folded it.
Brush the edges of the galettes with melted butter, and sprinkle about a tablespoon of sugar over the fruit and dough. Bake for about 30 minutes, until golden brown, and cool completely on the pan. (If you try to move them while they’re hot, they may fall apart.) Sprinkle with crushed pistachios if desired, slice each galette into four or six pieces, and serve. Put some whipped cream or ice cream on top for an extra special treat.