+SF
This galette recipe has paved the way for all the galettes to come in my life—which at this point is nearing about thirty recipes, so you see it’s a classic. Delicious pears caramelize in a petite galette filled with cinnamon, coconut sugar and ginger. Keep the crust a constant and switch out the fruits for those in season. This is the first and original recipe, and it happens to be a crowd favorite, especially when served at Sunday brunch or as a weeknight dessert. —MR
SERVES 4
CRUST
1¼ cups (160 g) spelt flour
1 tbsp (12 g) coconut sugar
¼ cup (55 g) coconut oil
6 tbsp (90 ml) ice water
Pinch of sea salt
Zest of 1 small lemon
FILLING
1 tbsp (8 g) spelt flour
3 tbsp (36 g) coconut sugar
1 tsp ground cinnamon
½ tsp ground ginger
Pinch of sea salt
2 red pears, cored and sliced
1 tbsp (14 g) coconut oil
Preheat the oven to 350°F (177°C).
FOR THE CRUST
Mix all the dry ingredients in a large bowl. Melt the coconut oil and let it cool. Once it has cooled, pour the oil into the bowl in fourths (pouring and mixing a total of four times). With each pour of oil, mix the dough evenly between your fingers. Then slowly add the ice water, using the same mixing method with your fingers. Be careful not to overmix. Form a small ball and let it sit in the refrigerator for 20 minutes.
Remove the dough from the refrigerator and roll it out into a flat circle (about 12 inches [30 cm] wide). Place the crust on a baking sheet covered with a sheet of parchment paper.
FOR THE FILLING
Combine the flour, sugar, cinnamon, ginger and salt in a bowl. Add the pear slices and toss to coat. Lay the pear slices into the center of the crust, overlapping each other while forming a circle. Gently fold the edges of the crust on top of the outer sides of the pears. Add small chunks of coconut oil on top of the galette and bake in the oven for 20 minutes, or until the crust is golden brown. Remove it from the oven and let it cool for 10 minutes. Slice and enjoy.