Pate Brisee
2 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1 stick unsalted butter, chilled and cut into small pieces
1/4 cup ice water
1-2 tablespoons of chilled whipping cream
Chocolate Pear Galette
1 large egg
2 tablespoons whipping cream
1/2 teaspoon vanilla
3 large Bosc pears, peeled, halved, cored, and cut into cubes
2-3 tablespoons toasted & chopped hazelnuts (skins removed)
3-4 tablespoons coarsely chopped bittersweet or semisweet chocolate
5 tablespoons raw sugar, divided
1/2 teaspoon flaky Maldon sea salt