PEAR-CHOCOLATE GALETTES
Pears and chocolate work very well together and are a classic combination. The pears are juicy and sweet, the chocolate is rich and deep. Dusted with a sprinkle of cacoa nib sugar, this is a lovely dessert for cool autumn evenings, when pears are at their peak. makes 4 galettes
1 recipe Galette Dough
2 cups (340 g) sliced pears (peeled, cored, and sliced into ¼-inch pieces), 2 to 3 pears
1 tablespoon sugar (see note)
½ teaspoon pure vanilla extract
Pinch salt
1 ounce (29 g) bittersweet chocolate, chopped
Cacao Nib Sugar, for sprinkling
Line a baking sheet with parchment paper.
Divide the Galette Dough into four equal pieces. Lightly flour a work surface and roll each piece into a 6 to 7-inch circle, about ⅛ inch thick. Transfer the rounds to the prepared pan (they may overlap a bit) and put it in the fridge while you prepare the filling.
In a large bowl, combine the pears, sugar, vanilla, and salt.
Remove the pastry from the fridge and divide the chocolate evenly between the circles. Then divide the fruit evenly among the circles, leaving a ¾-inch border around the edges. Fold the edges of the pastry over the filling and pleat it evenly every few inches (see here). Chill the formed galettes in the refrigerator while the oven preheats.
Adjust an oven rack to the lower middle position. Preheat the oven to 400°F.
Remove the baking sheet from the fridge, gently brush the pastry with the egg wash and sprinkle generously with the cacao nib sugar. Bake 25 to 30 minutes, until the crusts are deep golden and the juices are bubbling. Move the pan to a wire rack and let the galettes cool on the pan before serving.
NOTE: If your pears are very ripe and sweet, the sugar isn’t necessary to add.
You can add extra chocolate to your galettes, but I found less was more in this application.