Name: Puddington Pear Galette with Vanilla Pudding
Prep time: 20 min
Cook time: 40 min
Ingredients: Nonstick cooking spray; 1 cup 200 g whole wheat pastry flour; ¼ cup 48 g raw sugar; ¼ teaspoon fine sea salt; ¼ teaspoon baking powder; ¼ cup 60 ml canola oil; ¼ cup 60 ml plain soy or other nondairy milk, plus more if needed; 2 ripe pears (cored, quartered, and each quarter cut into 4 thin slices lengthwise); 1 tablespoon 12 g raw sugar; ½ cup 120 ml vanilla soy or other nondairy milk; 1 tablespoon 8 g cornstarch; 3 tablespoons 36 g raw sugar; ¼ teaspoon fine sea salt; 2 teaspoons pure vanilla extract; 1 tablespoon 14 g nondairy butter

Preheat the oven to 350°F (180°C, or gas mark 4).
Lightly coat a 9-inch (23-cm) pie plate with nonstick cooking spray.
In a large bowl, whisk together the flour, sugar, salt, and baking powder.
Add the oil and milk, stirring with a fork or fingers until a crumbly dough forms.
If too dry, add 1 tablespoon of milk at a time.
Drop crumbs of dough evenly into the pie plate and press firmly to form a crust.
Arrange the pear slices in an overlapping pattern, leaving ½ inch (1.
3 cm) around the edges.
Sprinkle with raw sugar.
Bake for 20 minutes.
While the galette bakes, prepare the pudding.
In a small saucepan, whisk together milk, cornstarch, sugar, and salt.
Cook over medium heat for 5 minutes, whisking constantly, until the mixture thickens.
Stir in the vanilla extract and nondairy butter.
Set aside.
After the first 20 minutes of baking, pour the pudding over the pears, avoiding the edges.
Bake for another 20 minutes, until the edges are golden brown and the pears are fork-tender.
Let cool on a wire rack before serving.

Puddington Pear Galette with Vanilla Pudding

Equipment

Ingrediënten

For the galette:

For the pudding:

Instructies

Notes / Tips / Wine Advice:

Serving Tip:

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Nutritional Information

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