Thyme Crust Pear Galette

“タイムクラストの洋梨ガレット”

A savoury thyme-infused crust complements the juicy, fragrant sweetness of the pear. This rustic galette is best enjoyed warm, bringing out its full flavour and comforting charm.

Ingredients

Pastry

Plain flour   1+1/4cups

Butter   120g (chilled, cubed)

Thyme   2tbsp

Black pepper   1/3tsp

Sugar   40g

Salt   a pinch

Egg   1(beaten)

Filling

Pear   3-4

Demerara sugar   5tbsp

Cinnamon powder   1/3tsp

1. In a large bowl, mix the sugar and cinnamon. Slice the pear in half and remove the core. Slice the pear into 5mm thickness. Coat the pear thoroughly with the cinnamon-sugar mixture, ensuring it gets into each slices.

2. Preheat the oven to 220°C. In a bowl, combine the ingredients for the pastry, except for the egg. Using your fingertips, rub the mixture together until it resembles fine breadcrumbs. Reserve 2 tablespoons of the beaten egg for the egg wash later. Add the remaining egg to the dough and mix until it comes together. If the dough feels too dry, add 1 tablespoon of water at a time until combined. Roll the pastry out to a thickness of 3mm between two sheets of parchment paper and cling film.

3. Place the pears on the rolled pastry with the juice, leaving a 2cm border around the edges. Fold the edges of the pastry over the pears. Brush the folded edges with the reserved beaten egg and sprinkle with Demerara sugar.

4. Bake in the preheated oven for 35 minutes, or until the pastry is golden brown and crisp.