Pate Brisee
In the food processor, combine flour and salt; pulse to combine. Add butter, and pulse until coarse crumbs appear with some larger pieces remaining.
With machine running, add cream & ice water through tube in a slow, steady stream, just until dough holds together. No more than 30 seconds. To test, squeeze dough together; if too crumbly, add a bit more water, 1 tablespoon at a time.
Place dough onto a clean work surface and place on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight.
Chocolate Pear Galette
Preheat oven to 375°F. Place a sheet of parchment paper on work surface. Place crust dough on parchment and roll out dough to 14-inch round. Transfer to a large unrimmed baking sheet. Whisk egg, vanilla and cream in small bowl. Lightly brush center of dough with egg glaze, leaving a 2″ border. Sprinkle pears and chocolate atop glaze on dough. Sprinkle 3 tablespoons raw sugar over pears. Fold dough border over filling pleating loosely. Be sure to pinch dough to seal any cracks. Brush crust with egg glaze; sprinkle dough with remaining 2 tablespoons raw sugar.
Drizzle any remaining egg glaze over the pear and chocolate, toss hazelnut atop & sprinkle galette with flaky sea salt.
Bake galette until crust is deep golden and pears are tender, about 40 minutes. Remove from oven; slide large metal spatula under tart to loosen from parchment. Transfer baking sheet to rack and cool slightly on parchment on sheet. Transfer galette to platter. Serve lukewarm with a dollop of vanilla ice cream or fresh whipping cream.
