Gingered Pear Galette
5 cups peeled, thickly sliced pears (such as Portuguese or Bartlett, about 6)
1 tsp finely grated lemon rind
1 tbsp lemon juice
1/2 cup granulated sugar
1/4 cup Longo’s Organic All-Purpose Flour
1 tsp Longo’s Ground Ginger
Half Pie Pastry recipe (see Food Processor Pie Pastry recipe for directions)
1 Longo’s Enriched Coop Large White Egg (optional)
1 tbsp coarse sugar (optional)
- •Toss together pears, lemon rind and juice in large bowl. Whisk together sugar, flour, ginger and salt in small bowl; stir into pears.
- •Roll Pie Pastry into 14-inch circle on lightly floured work surface. Transfer to parchment-paper-lined pizza pan. Pile pear mixture into centre of rolled pastry dough, scraping out bowl with rubber spatula and leaving 3-inch bare pastry edge. Lift bare edge of pastry up and over filling, roughly pleating it. (There will be a large central area where pear filling is visible.) Whisk egg (if using) with 1 tbsp water; brush over pastry. Sprinkle with coarse sugar (if using) over top of whole galette.
- •Bake in preheated 425°F oven for 10 minutes. Reduce oven temperature to 375°F; bake for 45 minutes or until pastry is golden brown, pears are tender and filling is bubbling.
- •Let cool in pan on rack. Serve slightly warm or at room temperature with a scoop of vanilla ice cream, if desired.
- •Brushing the crust with an egg wash gives a shiny golden result; sprinkling with coarse sugar adds a nice crunch and makes the pie look pretty. You can do one, both or neither. Bartlett pears are widely available and hold their shape well when baked in a pie, but feel free to experiment with other pear types. For an average sized Bartlett pear, “thickly sliced” is the equivalent of cutting the pear lengthwise into eighths.
- Protein 4g
- Fibre 4g
- Fat 13g
- Sugar 21g
- Carbs 48g
- Sodium 190mg