This pear galette is inspired by one we made when I was visiting Darya from the blog Tortore. As promised, I was going to write about our fun session cooking together. When I was over in Lille just after Christmas, Darya kindly invited us over for dinner at her place. The grand plan was to have a cooking session together, and then eat it all, as good food bloggers do… Even though, as a food blogger, I recognise I’m not terribly active in the blogging part, but indeed I am in the cooking and eating part.
Planning what we were going to make was pretty easy. We did not lack in inspiration. We had plenty of ideas and very multicultural ones at that. Plus we wanted to eat all these ideas.
The idea was Darya would make the Iraqui falafels, I would make the Indonesian beef rendang, and together we would make the pear galette because I had mentioned that I was struggling to make good pastry –which is something I’ve pretty much solved since then. I have to add that Darya had made homemade chicory ice cream, and I really and truly think it is one of the bestest ice creams I have ever had in the universe. I cannot wait to have an ice cream maker so as to make it myself. The cooking and eating session was so fun, I can’t wait to do it again!
Our fusion menu was:
Iraqi falafels served with zataar yogurt sauce
Indonesian beef rendang served with Basmati rice
Pear galette with chicory ice cream
Belgian beers and French red wine
A Funny Tidbit
The zataar yogurt sauce for the falafels obviously includes yogurt and the beef rendang uses coconut milk. Darya told me her Pierre hates coconut milk, and I told her Mr. H. hates yogurt. We agreed to not say anything, just put everything on the table and eat. Not only did they both not complain, they both ate second servings of everything.
I know Mr. H. will be reading this. Sorry!
Pear Galette with Vergeoise Brune, Pear Eau-de-Vie and Spelt Crust Recipe
To be truthful, this pear galette is not the same recipe we made that evening, even though it was inspired by that pear galette. Even though I have Darya’s recipe for free form pastry, typical me when I went to do it I realised I didn’t have one of the ingredients. So I would have to make substitutions. Also, with regards to the pear filling, I found some French vergeoise brune in my cupboard, which I thought might go nicely with this galette. Vergeoise brune is beet sugar coated in a darker caramelly syrup to make it slightly darker and give it a distinctive slightly caramelized taste.
Then, whilst making the galette, Mr. H. was rummaging through the kitchen and he found that we had a bottle of pear flavoured Swiss Eau-de-Vie liqueur. Pear flavoured! So obviously the Eau-de-Vie had to go in the galette too.
Ingredients for the spelt free form pastry
1 cup spelt flour
1 cup all purpose wheat flour
1/3 cup sugar
1 pinch salt
150gr cold butter
Ingredients for the pear filling
5 tablespoons vergeoise brune
5 tablespoons pear eau-de-vie
1 pinch salt
Start by making the pastry. Mix the spelt flour, all purpose wheat flour, sugar, and a tiny pinch of salt in a large bowl. Cut the butter, whist still cold, into cubes. Add into the bowl. Mix and knead with your hands until they become a crumbly mass. Add the egg. Continue kneading until it becomes more or less a neat dough. Form it into a ball or a flattened ball, and leave for at least an hour.
When the hour is up, preheat the oven to 180ºC.
Sprinkle some flour onto a clean work surface. I prefer to put some parchment paper directly on the surface, some flour on top of that, and work on dough on it. Then later I can just transfer the parchment paper with the rolled out dough onto the baking tray.
Sprinkle some flour also around a rolling pin. Use the rolling pin to roll out the dough into a rounded shape.
Wash the pears. Cut them into thin slices. Arrange the slices in a circular pattern in the center of the dough. Once all the pear slices are placed in the dough, fold in the outsides of the dough to make the galette shape. Sprinkle the vergeoise brune on top of the whole galette. Pour some pear eau-de-vie on the galette.
Bake in the oven for about 40 minutes or until the pastry becomes a toasted golden colour.
Serve with chocolate or caramel ice cream. Or even better, with homemade chicory ice cream.