planning a thin thanksgiving: healthy pear galette.

DSC02257

A galette (or crostata, in Italian) is a rustic tart.  I love it when foods are described by the word “rustic,” because that basically means that they don’t need to look perfect, but somehow, they still come out looking elegant and incredibly appealing.  A galette looks so pretty, but because it’s a rustic tart, it can be put together quickly and easily.  I think that makes it perfect for entertaining, when there’s a ton going on in the kitchen.

DSC02226

The nice thing about this galette recipe (besides the fact that it’s partially whole-wheat, contains no butter, and very little sugar…) is that it’s so versatile.  While I made a simple pear (and almond) galette and you could of course use the same recipe for other fruit galettes, what’s really great is that you could take the sugar out of the crust recipe (and maybe swap in some dried herbs) and make a savory galette (onions, mushrooms, artichokes…mmm…you might actually see one of these on the blog later this week!).  It’s versatile and easy, and I love having one recipe that works in so many wonderful ways!

Pear Galette:

Galette Crust:

1/2 cup whole wheat pastry flour, plus extra for dusting work surface
1/2 cup all purpose flour
1/4 tsp. baking powder
1/4 tsp. kosher salt
1 tsp. brown sugar
1/4 cup canola oil
3 tbsp. unsweetened applesauce
3 tbsp. ice-cold water

In a large bowl, whisk together the flours, baking powder, salt and sugar.  Combine the oil and applesauce in a separate bowl and whisk until smooth.   Add the oil mixture to the flour mixture, and combine using two knives or a pastry blender.  Cut the oil into the flour until the dough resembles course crumbs.  Add in the tablespoons of ice water, one at a time, bringing the dough together with each tablespoon.  Form the dough into a disk and cover with plastic wrap.  Refrigerate for 45 minutes.

Remove from the refrigerator and place dough on a well-floured work surface.  Roll out the dough until it forms a circle with a 13″ diameter.  Line a baking pan with parchment paper, place the rolled out dough on the parchment paper, and refrigerate the dough again for 30 minutes.

Pear filling:

two bosc pears, peeled, cored, and sliced into 1/8″ thick slices
1 tsp. brown sugar
1 tsp. amaretto liqueur
2 tbsp. reduced-sugar apricot preserves (Trader Joe’s has a good one!), divided 
1 tsp. hot water
1/4 cup sliced almonds

Preheat oven to 400.

Combine the pear slices, sugar and liqueur in a bowl.  Remove the chilled galette dough from the fridge.  Place one tablespoon of the apricot preserves in the center of the dough, and using a pastry brush, brush a thin layer of the preserves over the dough. Arrange the pears in the center of the dough in two circles, and fold the edges of the dough in over the top of the first circle of pears.  

DSC02241

Bake in the oven for 25 minutes.  In a small bowl, combine the remaining apricot preserves and hot water.  Remove the galette from the oven and, using a pastry brush, brush the entire galette with the preserves mixture.  Sprinkle the sliced almonds over the top, and return to the oven for 10-15 minutes, until the crust is golden brown.  After removing from the oven, allow the galette to cool on a rack before serving (if the galette does not cool on a rack, the bottom may become soggy).  

DSC02255

DSC02267

8 Comments

  1. Marsha says:

    Wow! This is a vegan dessert. I’d like to try to make it for Thanksgiving. Thanks for posting!

  2. tali says:

    Hi Marsha! So, I just made this galette again (this time with apple-rhubarb filling; I found frozen rhubarb and used one cup plus one peeled, cored and sliced apple and a tsp. of brown sugar – it’s great!) and found that when I was making my dough, it was a bit too wet and sticky (which didn’t happen last time). I’m not sure if it’s my kitchen temp that changed or what, but I added about 1 tbsp. each whole wheat pastry and all purpose flour to the dough and it helped. Just wanted to give you a heads-up in case you encounter the same problem. This would be great with some soy/tofu frozen yogurt! Happy thanksgiving!!

  3. Limundo says:

    Boldin apparently got into arguments with coaches, stated that he wanted to be traded, than took
    it back and expressed a desire to re-sign with
    the cardinals, all the while wanting significantly more money than what he made in 2008.
    It is the cataloguing of the alluring deals
    or useful business information, which aid in saving money
    when you decide to shop online. A time is awaited when friends
    will go on virtual shopping sprees, wherein, all of them will be glued to their respective
    computer screens in their individual spaces and will be buying online
    while discussing with each other simultaneously. Limundo With online shopping get advice on accessories for your dress
    and the most stylish hair do that suits you and the dress you have
    for prom. Using the online repeat prescription you can get the medicine at your door.
    Look for authentic jewelry stores with the best discounted offers online

  4. svetknjige.info…

    Eat Comfy, Go Lightly » Blog Archive » planning a thin thanksgiving: healthy pear galette. – Because Comfort Food Shouldn’t Weigh You Down…

  5. power data recovery…

    Eat Comfy, Go Lightly » Blog Archive » planning a thin thanksgiving: healthy pear galette. – Because Comfort Food Shouldn’t Weigh You Down…

  6. data recovery tools…

    Eat Comfy, Go Lightly » Blog Archive » planning a thin thanksgiving: healthy pear galette. – Because Comfort Food Shouldn’t Weigh You Down…

  7. Data Recovery Program…

    Eat Comfy, Go Lightly » Blog Archive » planning a thin thanksgiving: healthy pear galette. – Because Comfort Food Shouldn’t Weigh You Down…

  8. data recovery malware…

    Eat Comfy, Go Lightly » Blog Archive » planning a thin thanksgiving: healthy pear galette. – Because Comfort Food Shouldn’t Weigh You Down…

Leave a Reply