Saturday, September 28, 2013

Pears

This is an abundant season for pears!  A fleeting time to enjoy one of my favorite fruits.  I paint them, cook with them, and slice pears over everything I can.  Last night I turned this basket of organic pears and rosemary:
into this delicious pear galette...
 PEAR GALETTE
Pastry:
1 1/2 cups flour
1/4 tsp. salt
1/2 cup plus 2 Tbsp.cold unsalted butter, cut into small chunks
1/2 cup ice water, and more if needed
Filling:
6-8 pears,peeled,cored, and cut lengthwise into 1/2 inch wedges
1Tbsp. melted unsalted butter
2 tsp. sugar
1 tsp. chopped fresh rosemary, (optional)

In a food processor or large mixing bowl, stir together the salt and flour.  Cut in the butter until the mixture contains pea-sized pieces.  Slowly add ice water to form a stiff dough.  Form the dough into a ball, and wrap with plastic. Refrigerate for about 10 min.
Preheat oven to 450.  Lightly grease a baking sheet.
Using a lightly floured rolling pin, shape the dough into a rough circle about 14 inches across.  Transfer to a baking sheet.  Arrange pears in the center of the crust, leaving the outer 3-4 inches of dough uncovered.  Fold the edges of the crust over the fruit, crimping the edges as needed.  Brush the crust with melted butter and drizzle what's left over the pears.  Sprinkle the sugar over the crust. Scatter rosemary over top if using.  Bake until the crust is browned and the fruit is tender, about 45 minutes, turning the galette after 20 min. so it bakes evenly.
Let the galette cool on the baking sheet for about 5 min. before transferring to a wire rack to cool completely.