Recipes and Photos by Susan Von Brachel and Robin Chase - www.robinandsue.com
FOR THE DOUGH:
1 ⅓ cups
1 tablespoon sugar
½ teaspoon fine sea salt
1 large egg
Heavy cream, as needed
1 stick unsalted butter, cut into big pieces
2 teaspoons lemon juice
½ teaspoon grated lemon zest (optional)
FOR THE FILLING:
3 cups pears sliced
½ cup to ¾ cup sugar, to taste
Pinch of salt
Juice and grated zest of ½ lemon (optional)
3 to 4 tablespoons cornstarch
Directions
MAKE THE CRUST:
In a food processor, mix together flour, sugar and salt. In a small bowl, beat an egg and add ¼ cup cream. Lightly whisk the egg and cream together. Add butter to flour mixture in processor and pulse until you have pea-sized chunks of dough. Pour in egg mixture (saving a tablespoon aside in a small bowl) and pulse again until it just starts to come together. Mix in lemon juice and zest. Pour dough onto lightly floured counter and form into a disk. Wrap in plastic wrap and chill for two hours. Preheat the oven to 400°. Form the dough into four balls and press into small disks. Transfer to a rimmed baking sheet lined with parchment paper.
MAKE THE FILLING:
Toss together sliced pears, sugar, salt, the lemon juice and zest, and the cornstarch. Place fruit mixture on each dough circle, leaving space around the border. Fold the pastry over the fruit. Don’t worry if it looks messy! Brush rim of each galette with egg and cream mixture.
Sprinkle sugar on the crust.
Bake for 35 to 45 minutes and cool on a wire rack. Serve warm.
