SERVES 8 – 10
This rustic yet sophisticated dessert is by Catrine Kelty, a talented French food stylist who worked on this book. Raspberries contain minerals and vitamins that promote eye health, while pears protect you from free radicals and encourage cardiovascular health. Several servings of fruit daily might lower your risk of age-related macular degeneration.
1 cup whole wheat pastry flour (not whole wheat flour)
2 tablespoons sugar
¼ teaspoon sea salt
1 teaspoon ground cinnamon
½ cup unsalted butter (1 stick), chilled, cut into small pieces
3 to 4 tablespoons ice-cold water
3 tablespoons all-purpose flour
1 tablespoon sugar
1 tablespoon freshly grated lemon zest
½ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
Pinch of sea salt
1 pound (about 2 large) ripe but still firm Bartlett or Anjou pears, peeled, cored, and sliced ¼ inch thick
1 pint fresh raspberries
¼ cup (4 tablespoons) unsalted butter, chilled and cut into small pieces
Juice of ½ lemon
In the bowl of a food processor, mix the pastry flour, sugar, salt, and cinnamon. Pulse to combine. Sprinkle the butter on the dry ingredients and pulse until it looks like oatmeal (about 3 pulses of 15 seconds each). With the motor running, add 3 tablespoons of water, and 1 additional tablespoon if the dough seems too dry.
When the dough is combined, transfer it to a clean surface and knead a few times (taking care not to overwork the dough) until it comes together. Shape it into a disk, wrap it in plastic, and let it rest at least 1 hour in the refrigerator.
When you’re ready to make the galette, take the dough out of the refrigerator to warm it slightly. Mix the all-purpose flour, sugar, lemon zest, cinnamon, nutmeg, and salt in a bowl. Very gently mix in the pears, raspberries, and butter, making sure they are all coated with the flour mixture but still intact. Sprinkle with the lemon juice and stir to combine.
On a piece of parchment paper, roll out the dough to a 10- to 12-inch circle, about ¼ inch thick. Cover the dough with the filling, making sure to distribute the raspberries and butter evenly, leaving a 2-inch border. Gently fold the border over the mixture, pleating it to create a circle.
Transfer the parchment to a baking sheet and refrigerate the galette for at least 15 minutes. In the meantime, preheat the oven to 450°F. Bake the galette for 20 to 25 minutes, until the crust is golden and the filling is tender and bubbles slightly. Serve warm or at room temperature.
| Nutritional Profile | |
| Serving size: 1 slice | |
|---|---|
| Calories: | 392 |
| Protein: | 2 g |
| Fiber: | 6 g |
| Fat: | 31 g |
| Saturated fat: | 19 g |
| Sodium: | 155 mg |
| Vitamin A: | 969 IU |
| Vitamin C: | 11 mg |
| Vitamin D: | 23 IU |
| Vitamin E: | 2 IU |
| Beta-carotene: | 70 µg |
| Lutein and zeaxanthin: | 62 µg |