Galette and pears and hazelnuts and dark chocolate and November!
I love fall because it means pears are EVERYWHERE and I love pears so this just feels like a win-win situation. Besides that, throw in some dark chocolate hazelnut filling and put all that goodness in a cardamom crust? Sign me up. And then eat it for dessert with ice cream and then for breakfast with (what else) eggs and kale and sourdough toast? Yeeessssss please thanks.
Let’s see, what else… today is election day! Did you vote?! I voted absentee ages ago and didn’t get a sticker… they should send stickers with the ballots!
And the time changed, woohooo for not having to get up in the dark anymore! I miss the extra daylight hours but I’d rather not go to work when it’s still dark out… Jessie and I enjoyed our extra hour of snuggles:
Pretty skies lately!
Annnnnd I’ve been drawing again, shocker I know. I just read a study that says making art reduces cortisol levels! Which is awesome and I think I subconsciously knew that because drawing always gets me into the flow state, pretty much without fail.
But anyway, back to galette!
This sounds complicated but totally isn’t. The crust is forgiving and easy to work with, and the filling comes together in a snap. Also, unlike the last time I made galette and crammed a truckload of blueberries into it, this one is far more structurally sound since pears are a little easier to wrangle than blueberries.
Give yourself a break from watching those election returns and gaze on this instead. I guarantee it’ll lower your cortisol levels ;)
Pear Galette with Dark Chocolate Hazelnut Filling and Cardamom Crust
Grain free, gluten free, paleo and refined sugar free. Yay! There is butter, though a sub for coconut oil might definitely be possible (if you try it, tell me how it goes!). Yield: 1 galette, serving sizes are up to your discretion ;) A Wait are those Cookies original!
For the crust:
- 1.5 c almond flour
- 1/2 c tapioca starch
- 1/4 tsp fine sea salt
- 1 tbsp coconut sugar
- 3/4 tsp ground cardamom
- 1 egg
- 6 tbsp salted butter, chopped
- 2 tsp vanilla extract
In a food processor or high-power blender (I used a Vitamix), pulse almond flour, tapioca starch, cardamom, salt, and butter, and pulse to combine until it looks like coarse meal. Add in egg, coconut sugar, 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 dark chocolate hazelnut filling*:
- 1 c roasted hazelnuts, skins mostly removed (reserve a few for topping purposes if you want!)
- 3 tbsp raw cacao powder
- pinch of sea salt
- 1.5-2 tbsp pure maple syrup
- 1 tsp vanilla extract
* measurements are approximate! Adjust as necessary to suit your tastebuds :)
Blend hazelnuts in a vitamix or high power blender / food processor until a nut butter consistency forms (it’s okay for it to be on the chunkier side; mine wasn’t completely smooth). Add cacao powder, sea salt, maple, and vanilla and pulse until combined. This can be made up to a week ahead — just store it in an airtight jar in the fridge!
For the galette:
- 1 crust
- most or all of the hazelnut spread
- 2 pears, thinly sliced (I used d’Anjou; Bosc would also be good) — you can peel them if you want, I chose not to
- 1 egg, lightly beaten
- 2 tbsp coconut sugar, divided
- 1 tbsp salted butter, melted
- extra hazelnuts for topping, if desired!
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. If you’re feeling extra artistic or motivated, cut some extra dough off the edge of the circle and cut leaf shapes out of it because… I’m an overachiever and it’s FALL! YAY! Anyway… moving on.
Spread the hazelnut paste carefully over the dough circle, leaving about a 2″ border from the edge — I found that the back of a spoon worked nicely for this (Try not to move it around too much, just press it into place so that the bottom dough stays intact). Spread the sliced pears in a fan shape if you’re feeling fancy, or just toss them all in there (I’m definitely not going to judge!). Begin folding up the sides, creasing them together as you go – if the dough is cracking, 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. Stick the leaves on the edges if you went that route. Brush the pears with the melted butter, and top with 1 tbsp of coconut sugar. Brush the dough with the beaten egg (I like a pastry brush for this), and sprinkle with the remaining tablespoon of coconut sugar.
Bake for 35-40 minutes (mine was perfectly done at 35, so check accordingly), until the dough is firm to the touch and golden brown. Let cool on the baking sheet for a few minutes, then slide the whole piece of parchment paper and galette onto a cooling rack to cool completely (or serve immediately!). Eat with some kind of vanilla ice cream thing (dairy or not) because… you should!
Leftovers keep covered at room temp for about… 1 day. Because it will be gone by then anyway so you won’t even have to worry. Promise!