Is there really anything that says fall time in the Pacific Northwest more than a crispy juicy pear? They are one of my favorite elements of this time of year and I love having them on hand in my kitchen. Pears are so versatile, they make great snacks, unbelievable butters and sauces, sweet desserts and add a nice texture to your green salad.
It is hard to say what type of pear is my favorite, Bartlett, Anjou, Comice, Bosc, they all provide different textures and flavors. Some are full of crunch and sweetness, where others provide a soft milder taste with lots of juice. In this Pear and Thyme Galette I used Comice for their sweetness so I did not need to add much additional sugar. Other great varieties for this recipe would be, Bosc and Bartlett’s.
- Pastry:
- 1 ¼ cups all-purpose flour
- ¼ teaspoon table salt
- 8 tablespoons cold unsalted butter, cubed
- ¼ cup plain yogurt or sour cream
- 2 teaspoons of fresh lemon juice
- ¼ cup ice water
- Filling:
- 3 pears (Comice, Bosc or Bartlett), peeled and thinly sliced
- ⅛ cup of sugar
- 4 sprigs of thyme
- Glaze:
- 1 egg yolk with 1 teaspoon of water
- In a large mixing bowl, combine flour and salt. Cut in cubed butter until the mixture forms small pea like size. In a small bowl, stir together yogurt, lemon juice and ice water. Combine this mixture to the large bowl, stir with a wooden spoon forming the dough into a large ball. Cover with plastic wrap and place in the refrigerator for 1 hour.
- Peel the pears, remove the core and thinly slice. Place the pears in a medium size bowl and gently stir in the sugar.
- Preheat the oven to 400 degrees.
- Remove the dough and place on a lightly floured. Roll out the dough into a 12” round. Transfer the disc onto a parchment paper lined baking sheet. Place the pear mixture onto the dough, leaving a 2” border. Fold the border over the filling, pleating the edges. Top with fresh thyme sprigs in the center. Brush crust with egg glaze and bake for 30-40 minutes until golden brown. Remove and let cool for 10 minutes. The longer you allow the galette to cool, a custard like filling develops.
