Puddington Pear Galette
A rustic, cookie-like crust filled with tender pears and a creamy, warm custard. The perfect dessert for fall gatherings or a cozy evening treat.
Equipment
- 9-inch (23-cm) round pie plate
- Nonstick cooking spray
- whisk,
- mixing bowl
- Fork or fingers for mixing dough
- wire rack
Ingrediënten
For the galette:
- 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
For the pudding:
- 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
Instructies
- To make the galette: Preheat the oven to 350°F (180°C, or gas mark 4).
- Lightly coat a 9-inch (23-cm) round pie plate with nonstick cooking spray.
- In a large bowl, whisk together the flour, sugar, salt, and baking powder.
- Add the oil and nondairy milk to the dry ingredients, stirring with a fork or using your fingers until the dough forms a crumbly texture.
- If the dough is too dry, add 1 tablespoon (15 ml) of milk at a time until it’s more manageable.
- Drop the dough crumbs evenly into the pie plate and press firmly onto the bottom to form a crust.
- Arrange the pear slices overlapping in a circular pattern, leaving a ½ inch (1.
- 3 cm) edge.
- Sprinkle with raw sugar.
- Bake the galette for 20 minutes.
- To make the pudding: In a small saucepan, whisk together the nondairy milk, cornstarch, sugar, and salt.
- Cook over medium heat, whisking constantly for about 5 minutes, or until the mixture thickens to a pudding-like consistency.
- Stir in the vanilla extract and butter, then set aside.
- After 20 minutes of baking, pour the pudding over the pears, being careful not to get too close to the edges.
- Return the galette to the oven and bake for another 20 minutes, or until the edges are golden brown and the pears are fork-tender.
- Remove from the oven and place on a wire rack to cool.
- Let cool before serving.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with a scoop of vanilla nondairy ice cream or a drizzle of warm maple syrup for added indulgence.
Wine Advice:
Pair with a light dessert wine, such as a Moscato or Riesling, to complement the sweetness of the pears and the richness of the custard.
Nutritional Information
Calories: 290 kcal | Carbohydrates: 42 g | Protein: 4 g | Fat: 12 g | Fiber: 5 g | Sugar: 18 g | Salt: 0.2 g
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