Hi friends, happy Monday!
I have a rustic, easy galette for you today – sometimes even I need a break from tarts ;) Besides, I LOVE galettes to highlight seasonal fruit. They’re unfussy, quick to throw together, and can accommodate a variety of random pantry ingredients and dietary needs/preferences. Basically, they’re just a win all around. Not to mention they make a superb breakfast the next day! Or snack, or basically whatever.
This one features the oh-so-autumnal pears (d’Anjou and Bosc, two favorites of mine) coupled with all things sesame. I’m having a moment with black sesame lately and I’ve been itching to do more things with it, so here it is making an appearance in galette dough. I love the warm grey color the dough ends up being – much of it bakes out, but you’ll see a little of it in the photos still.
Tahini, almond and pears are made for each other anyway, so this is an easy sell. As usual, C and I ate it with ice cream for dessert and then again the following morning with coffee as a post-climbing snack (tried NOT to finish the remaining half in one sitting – accomplished this only to some degree).
The time change has happened! I do kind of like cuddling up in the evenings this time of year – it makes me feel like it’s holiday time. Then again, I really like walking home from work in the daylight so that’s a mild bummer – just means I have to walk to work instead.
I had a succulent potting party with the fam yesterday! Check out these cute little guys planted in my gram’s best friend’s china. More plant friends!
I hope your week goes smoothly – I’m just about ready for another weekend, not sure about you guys but that one went by way too fast.
Pear, Tahini and Black Sesame Galette
Nutty, lightly sweet and perfect for fall. Gluten and grain free, refined sugar free, paleoish. Could be lactose free if you use ghee instead of butter! Yield: 1 galette, serves several. A Wait are those Cookies original.
For the galette dough:
1.5 c almond flour (not meal; you want the finer flour variety)
1/2 c tapioca flour
1/4 tsp fine sea salt
1/4 c black sesame seeds, lightly toasted and crushed*
6 tbsp salted butter, chopped (or ghee)
1 tbsp vanilla extract
*lightly toast the sesame seeds over medium heat for a few minutes, shaking the pan frequently. crush the warm seeds in a mortar before adding them to the food processor
**alternately you can use a flax egg with very similar results (3tbsp water + 1 tbsp ground flaxseed)
In a food processor or high-power blender (I used a food processor), pulse almond flour, tapioca starch, salt, ground sesame seeds and butter to combine until it looks like coarse meal. Add in egg and vanilla extract and pulse just until combined. Turn out onto a piece of plastic wrap, shape into a disk and chill in the fridge for at least an hour, or up to overnight.
For the filling:
2 pears, sliced thinly (I used d’Anjou and Bosc)
1/4 c tahini
pinch of sea salt
1/4 c unsalted almond butter
1/2 tsp almond extract
1 tbsp vanilla
2 tbsp maple syrup
In a small bowl, whisk together tahini, sea salt, almond butter, extracts and maple. Set aside.
Once the dough has chilled, preheat the oven to 375. Roll out the dough between two pieces of parchment paper, keeping the circle to about 1/4″ thickness. Peel off the top piece of parchment, and slide the rolled out dough on its parchment onto a baking sheet. Top with the tahini and almond butter filling in the center, leaving a border of dough around the edges, and add the pears. Begin folding up the sides, creasing them together as you go – if the dough rips, that’s okay (you can crimp the cracks back together; remember: galettes are forgiving and rustic!); you can use the bottom piece of parchment to help fold up the sides.
Dot the pears with butter and sprinkle dough with a little coconut sugar. Bake for 35-40 minutes until edges are golden brown — mine came out just fine at 35 minutes, so check accordingly.
Let cool for a few minutes on the baking sheet, then carefully slide the whole galette onto a cooling rack to let it cool completely. Serve with your fave ice cream or whatever of choice! Keeps well covered in foil on the counter or in the fridge.