Recipes

Gingered Pear Galette

:20 min

:1 hr 15 min

Serves 8

5 cups peeled, thickly sliced pears (such as Portuguese or Bartlett, about 6)

1 tsp finely grated lemon rind

1 tbsp lemon juice

1/2 cup granulated sugar

1/4 cup Longo’s Organic All-Purpose Flour

1 tsp Longo’s Ground Ginger

Pinch salt

Half Pie Pastry recipe (see Food Processor Pie Pastry recipe for directions)

1 Longo’s Enriched Coop Large White Egg (optional)

1 tbsp coarse sugar (optional)

•Toss together pears, lemon rind and juice in large bowl. Whisk together sugar, flour, ginger and salt in small bowl; stir into pears.
•Roll Pie Pastry into 14-inch circle on lightly floured work surface. Transfer to parchment-paper-lined pizza pan. Pile pear mixture into centre of rolled pastry dough, scraping out bowl with rubber spatula and leaving 3-inch bare pastry edge. Lift bare edge of pastry up and over filling, roughly pleating it. (There will be a large central area where pear filling is visible.) Whisk egg (if using) with 1 tbsp water; brush over pastry. Sprinkle with coarse sugar (if using) over top of whole galette.
•Bake in preheated 425°F oven for 10 minutes. Reduce oven temperature to 375°F; bake for 45 minutes or until pastry is golden brown, pears are tender and filling is bubbling.
•Let cool in pan on rack. Serve slightly warm or at room temperature with a scoop of vanilla ice cream, if desired.

Tips

•Brushing the crust with an egg wash gives a shiny golden result; sprinkling with coarse sugar adds a nice crunch and makes the pie look pretty. You can do one, both or neither. Bartlett pears are widely available and hold their shape well when baked in a pie, but feel free to experiment with other pear types. For an average sized Bartlett pear, “thickly sliced” is the equivalent of cutting the pear lengthwise into eighths.

Per serving: 320 calories