Maple-Pear Galette with Almonds
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Ingredients & Equipment
What we send
- 1d'Anjou pear
- 45-inch squares puff pastries
- 2 tablespoonssliced almonds
- 1/2 tablespoonflour
- 1/4 teaspoonground ginger
- 1/4 teaspoonground cinnamon
- 2 tablespoonssugar
- 1jar maple syrup
- 1parchment paper
What You’ll Need
- kosher salt
- baking sheet
- Tree Nuts
Preheat oven to 375°F. Rinse pear and slice off rounded sides, discarding core, then cut into ¼-inch slices and place in a large heatproof bowl (if you don't have a microwave for Step 3, skip the bowl). Line a baking sheet with parchment paper.
Form and parbake crust
Arrange puff pastry squares on prepared sheet in a 2x2 square, overlapping edges by about ¼ inch. Gently press and pinch seams to tightly seal. Using a fork, pierce pastry all over—this keeps the center from puffing up during baking. Roll and fold outer edges of pastry inward to create a circular crust with a 2-inch border. Bake until crust is light golden, 16-18 minutes.
Make pear filling
While crust bakes, microwave pears until slightly softened, 30 seconds to 1 minute. Alternatively, heat ½ tablespoon canola oil in a small pan over medium heat and cook pears 5-6 minutes to soften. Pour off any excess liquid from pears. Then, add almonds, flour, ginger, cinnamon, sugar, half of maple syrup, and ¼ teaspoon salt and toss to combine. Save remaining maple syrup for tomorrow's pancakes.
Once crust is lightly browned, spoon pear filling into center and gently spread in an even layer, preserving border.
Return galette to oven and continue baking until pastry is golden and pear is completely tender and caramelized, 13-16 minutes. (P.S. This is a great time to get a head start on dishes!)
Cut maple-pear galette into quarters and divide among serving plates. Enjoying à la mode (with a scoop of vanilla ice cream) is optional, but highly encouraged.