Pear Galette

Pear Galette

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  • 1/3 cup buckwheat flour (cornmeal may be substituted)
  • 1 cup unbleached white flour
  • 1/2 teaspoon salt
  • 1 teaspoon sugar, plus additional for dusting
  • 7 tablespoons butter
  • A few teaspoons sour cream
  • Cold water
  • 2 pears (we recommend Bartletts in early fall or Boscs in winter)


Preheat oven to 400° F.

For the pastry shell, combine both flours, salt and sugar in a mixing bowl. Add butter, sour cream and enough cold water to reach a pliable consistency. Roll pastry out to your desired size; a 9-inch circle is the easiest but you don’t have to be too precise.

Slice pears and place in center of rolled pastry, leaving a 1-inch border. Fold the edge of the pastry over to create a 1/2-inch crust. Top fruit with a dusting of sugar, and gently move the galette onto a baking sheet. Bake for 35 minutes.

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