Salty Maple Asian Pear Galette
A tender flaky olive oil crust filled with juicy cinnamon asian pears. Finished with a drippy maple syrup glaze and flaky sea salt.
Servings: 8 servings
Calories: 274kcal
Ingredients
Olive Oil Crust
- 250 g (2 cups) all purpose flour sifted (2x if you can)
- 26 g (2 tbsp) white sugar
- ½ tsp salt
- 105 mL (½ cup) good quality olive oil
- 3-4 tbsp ice water
Asian Pear Filling
- 1 large asian pear* sliced thinly, ¼" thick
- 40 g coconut sugar/maple/brown sugar
- 2 tsp ground cinnamon
- 56 g (¼ cup) unsalted butter* cubed, cold
- 3 tbsp maple syrup
- flaky sea salt
Milk Wash
- 1 tbsp almond milk , any milk will do
- 1 tbsp maple/golden syrup
Instructions
- In a large bowl, whisk together the flour, sugar and salt. Create a well at the center and pour in the olive oil. You can use your hands/spoon to mix until fairly clumpy. Add in the ice water a tablespoon at a time, making sure not to overmix, until the dough comes together easily and is not crumbly. There will be a few streaks of olive oil which is ok. Turn out the dough onto your work surface, form into a disc and wrap in plastic wrap. Chill in the fridge for 20 minutes or leave overnight.
- While the dough is chilling, combine the cinnamon and sugar and slice the pears. In a separate small bowl combine the milk and maple syrup for the milk wash.
- Preheat the oven to 375°F (190°C). When the dough is ready, roll it out in between two sheets of parchment paper until 12-14" in diameter. Using a 9" cake pan, make a slight indent on the crust. Following the outline of the circle, fan out the pears in a pattern, sprinkle with the cinnamon sugar then dot with cubes of butter.
- Carefully fold the crust over to encase the pears. If any cracks or tears form, smooth them out with your hand or patch it together with the dough. Brush with the milk wash then bake for 30-35 minutes until pears are tender and crust is golden. If I have some remaining milk wash, I take out the galette at the 15 minute mark to brush the crust a second time. Drizzle the maple syrup over the galette and generously sprinkle with some sea salt. Leave to cool for 5-10 minutes. Slice and eat warm with a scoop of ice cream. Enjoy!
Notes
*Can substitute with other fruits. If using apples/peaches I would suggest using 3-4 pieces.
*Butter can be substituted with vegan butter. Just make sure to use the stick variety and not the spread.
*Don't be afraid to be generous with the sea salt. It makes this galette extra unique and tasty.
Recipe inspired by Crumbs and Caramel