Puddington Pear Galette with Vanilla Pudding
This rustic Puddington Pear Galette features a thick, cookie-like crust, sweet baked pears, and a luscious vanilla pudding topping. A comforting, elegant dessert perfect for the holiday season.
Equipment
- 9-inch (23-cm) pie plate, Mixing bowls, Whisk, Fork, Saucepan, Wire rack, Measuring spoons, Spatula
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
- 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.
Notes / Tips / Wine Advice:
Serving Tip:
Serve warm or at room temperature with a scoop of dairy-free vanilla ice cream or a dusting of powdered sugar.Wine Advice:
Pair with a late-harvest Riesling or a chilled Moscato for a sweet and fruity complement.Nutritional Information
Calories: 280 kcal | Carbohydrates: 40 g | Protein: 4 g | Fat: 12 g | Fiber: 5 g | Sugar: 24 g | Salt: 0.3 g
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