Golden pear galette
In many favourite recipes, the mellow flavours of autumn fruits are intensified by long, slow cooking. Some fruits, such as quinces, pears and sometimes even apples, also develop sunset colours of pink, gold, rust and burgundy.
- First, pre-cook the pears. Preheat the oven to 200C.
- Quarter, core and peel the pears and cut each quarter into thin slices.
- Spread the pears in a large shallow baking dish, then sprinkle with the lemon juice and sugar and dot with the butter.
- Put in the oven and bake for about 25 minutes, turning the pears occasionally to coat with the cooking juices, which will exude from the pears and then reduce and thicken.
- Remove from the oven and cool the pears before using them to fill the galette.
- When ready to bake the galette, preheat the oven to 190C.
- Cut the pastry in half, then roll out one portion to medium-thin and cut out a circle about the size of a large dinner plate. Place on a baking tray.
- To make the lid, roll out the other half and cut out an identical pastry circle.
- Transfer the cool pear filling to the bottom circle of pastry, leaving behind any excess syrup.
- Leave a wide margin of pastry around the fruit. Lift the pastry lid over the pears and press the pastry down around the margin.
- Working around the pressed margin, roll the edge of the pastry bottom over the edge of the lid to form a rounded ridge to seal the filling.
- Cut a few small slits in the top, brush lightly with milk and sprinkle with sugar.
- Bake for about 30 minutes until the pastry is golden brown.