Once you make your first galette, you may never go back to your tart pans, the things are that easy. The trick is to resist over-filling them. A thin layer of fruit not only cooks more thoroughly, it keeps the galette from getting the over-stuffed “flying saucer” look. Remember: a galette isn’t a pie, it’s a tart, which means it’s going to have a higher crust-to-filling ratio.
For the Dough:
5 1/2 ounces all-purpose flour
1 tablespoon sugar
1/4 tsp. salt
4 ounces chilled, unsalted butter, cut into pieces
2.5 ounces ice water
Mix the flour, sugar, and salt together in a bowl. Add the butter pieces, and rub in by hand quickly, still leaving a few big pieces. Add the water and mix gently, bringing the dough together in a ball (don’t knead it). Flatten the dough into a disk, wrap it in plastic wrap and refrigerate for an hour or overnight.
For the Filling:
2 ripe pears (Bosc, D’anjou or Barlett)
3 tablespoons balsamic vinegar
3 tablespoons sugar
a few gratings fresh nutmeg
about half a cup of crushed cookies or cake crumbs
Peel and cut the pears into thin slices. In a sauté pan over medium heat, combine the balsamic vinegar and sugar. Heat until the sugar melts, then turn off the flame. Stir in the spices, then add the pear slices and toss gently until the pears are coated.
Preheat oven to 375 degrees. Roll the dough out into a disk about 14″ across. Transfer to a piece of baking parchment. Sprinkle the cookie or cake crumbs over the dough, leaving about a 2-inch border around the edges. Arrange pears in a spiral pattern in the center, then fold up the outer edge to partly cover the fruit. Bake for 40-45 minutes until the crust is golden.