mini pear almond galettes with kelly of a side of sweet // recipes
while i'm away, i have a few ladies sharing some gorgeous entertaining posts they've put together! please welcome
and her recipe that's begging to be served up at your next dinner party
…
your guests will thank you.
-
lauren
Hey! I'm Kelly from
, a San Francisco life + style blog where I share DIYs, recipes, personal style, travel and more. I'm so happy to be able to borrow a little space from Lauren's corner of the internet to share this amazing recipe for a Mini Pear Almond Galettes! To see the companion pear cocktail recipe and see what else I'm cooking these days, check out
!
I don't like to play favorites, but who am I kidding? Pears are my favorite winter fruit. They are chock full of fiber, bake up like a dream and are absolutely gorgeous! Who needs a fancy holiday centerpiece when you can showcase a bowl of pears? Even if you don't have much experience with making homemade pies from scratch, you should definitely try try your hand at making your own galette dough. The beauty of the galette is in its imperfections. I always smile to myself when people 'oooh' and 'ahhh' over my galettes knowing full well that they are
so much easier
than making a pie. The truth will be our little secret.
The perfect partner for this galette is the
I'm sharing on A Side of Sweet today. It's got a bit of a kick thanks to the bourbon that is balanced out by a fresh pear puree. I hope you'll stop by and check it out! If you're looking for a gluten free galette dough, I recommend
.
Mini Pear Almond Galettes
By Kelly Egan of
Ingredients
For the galette dough (optional):
4 c. flour 2 T. sugar ½ tsp. kosher salt 1 c. (2 sticks) unsalted butter, cut into 1/2
-
inch pieces ¾
-
1 c. ice cold water
or
1 pre-made single pie crust
For the pear filling:
½ c. sugar 1½ tsp. cinnamon ½ tsp. nutmeg ½ tsp. kosher salt 5
-
6 pears 2/3 c. slivered almonds ¼ c. heavy cream Raw sugar, for finishing
Instructions
Make the galette dough:
Combine the flour, sugar, and salt in a large bowl. Cut in the cubed butter with a pastry cutter until mostly pea-sized pieces of remain. You can also use a food processor and pulse a few times until combined. Do not over mix. Sprinkle the ice water over the flour mixture 1-2 tablespoons at a time and shake to distribute. Mix the mixture with your hands until it starts to come together in a coarse ball. Sprinkle the dry bits with more water and bring together into a ball. Divide the dough into 6-8 equal balls. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, up to overnight.
Make the pear filling:
Preheat the oven to 375
˚
F. Combine the sugar, cinnamon, nutmeg, and salt in a small bowl. Slice the pears in half. Remove the stem and bottom. Place pears flesh side down and thinly slice lengthwise, maintaining the pear
’
s original shape.
Assemble the galettes:
Roll the galette dough out on a floured surface one circle at a time. Each round should be 6 to 8 inches in diameter. Sprinkle a handful of slivered almonds on the dough rounds, then sprinkle with a heaping teaspoon of the sugar mixture. Layer the pear slices starting from the center, leaving about one inch from the edge. Fold the crust up and over the pears to make a 1-inch border. Brush the crust with heavy cream and sprinkle with raw sugar. Bake galettes on a parchment paper-lined baking sheets. Bake for 35-45 minutes or until crust is golden brown and pears are tender. Remove to wire rack to cool. Serve warm or at room temperature.