FILLING
1 Homegrown Organic Farms Asian Pear, halved and thinly sliced
3 tbsp dark brown sugar
½ tsp vanilla extract
1 tbsp heavy cream
1 tbsp turbinado sugar
1 lemon, for zest and juice
Pinch of salt
DOUGH
½ cup all-purpose flour, plus extra for dusting
½ cup whole wheat flour
2 tbsp sugar
½ tsp salt
7 tbsp unsalted butter, cold and cubed
1 tbsp apple cider vinegar
2 tbsp water
SPICED WHIPPED CREAM
1 cup heavy cream
2 tbsp sugar
½ tsp vanilla extract
½ tsp cinnamon, or your favorite fall spice
Prep Time: 2 hrs–overnight
Cook Time: 30–45 mins
Servings: 1
1Start by making the dough. In a large bowl, combine the flours, sugar, and salt. Add the butter and use a dough cutter, your fingers, or a fork to squish the butter into the flour until there are pea-sized pieces throughout the mixture.
2Add vinegar and water, mix until dough forms into a ball. If the dough seems dry, add more water a tablespoon at a time.
3Form the dough into a flat disk, wrap in plastic, and place in the fridge for at least 2 hours or overnight.
4Preheat the oven to 400° F. In a large bowl, combine the sliced pears, brown sugar, vanilla, lemon zest and juice, and a pinch of salt. Toss to combine.
5Dust a clean surface with flour and roll the dough out into a flat round, about ⅛" thick. Place on a parchment-lined baking sheet. Place the pear filling in the center, arranging the slices as desired.
6Fold over the edges of the dough to form a border about 1" wide. Pour any remaining juices from the filling mixture over the center. Brush the crust border with heavy cream and sprinkle with turbinado sugar.
7Bake for 30–45 minutes, or until the crust is golden and the filling is bubbling. Allow to cool.
8To make spiced whipped cream, in a large bowl or stand-up mixer, whisk together heavy cream, sugar, vanilla, and cinnamon until fluffy peaks are formed. Dollop over galette and enjoy!
To learn more about Homegrown Organic Farms, visit www.hgofarms.com
