This quick and easy dessert, filled with Northwest fruits and nuts, is both rustic and elegant. A tasty end to your next elegant picnic or casual dinner party!
- 1 pound total pears and apples, cored and sliced into very thin wedges (Feel free to use only pears or only apples. Or whatever fruit you like, for that matter – sky is the limit!)
- Freshly squeezed juice of half a lemon
- 1 tablespoon all purpose flour, plus extra for dusting the work surface
- 1 tablespoon sugar
- 1/4 teaspoon cinnamon, plus extra for dusting
- Your favorite pie crust dough, enough for one 9 inch pie
- 2 tablespoons coarsely chopped, raw hazelnuts
- 1 tablespoon unsalted butter
- 1 teaspoon heavy cream
- Coarse sugar (such as sugar in the raw), to sprinkle
- Fresh herbs (such as mint, thyme, oregano, or marjoram) or dried culinary lavender, for garnish
- Preheat the oven to 400°F.
- In a large bowl, gently toss the pears and apples with the lemon juice, 1 tablespoon of the flour, 1 tablespoon sugar, and 1/4 teaspoon of the cinnamon.
- On a clean, floured work surface, roll out the pie crust dough into a large round, about 9 or 10 inches wide. Transfer the dough to a parchment paper lined baking sheet. Decoratively arrange the pears and apples in the middle of the dough (or simply pile them in the middle), leaving a 2 inch border around the edge. Distribute the hazelnuts and butter over top. Carefully fold the edges of the dough over the fruit and nuts. This is a rustic dessert, so don’t worry if it looks a little messy.
- Brush the dough with heavy cream, sprinkle with a pinch or two of coarse sugar (this will add a bit of extra crunch to the finished galette), and dust everything lightly cinnamon.
- Bake in the preheated oven until beginning to turn golden brown, 50 to 55 minutes (begin checking for doneness after 40 minutes).
- Garnish with fresh herbs or culinary lavender.
I’ve called for Pacific Northwest fruits and nuts in this recipe – pears, apples, and hazelnuts – but any combination of fruits and nuts would be delicious. Berries, cherries, figs, or even citrus fruits would be perfect. If you use particularly juicy fruits, add a bit more flour to the mix to avoid getting a soggy crust.
Serve your galette warm or at room temperature, with a scoop of ice cream or a dollop of freshly whipped cream – yumm!
- Category: Dessert
- Cuisine: Pacific Northwest