Recipes Desserts:

Chocolate Pear Galette

Eyeswoon
Chocolate Pear Galette

Ingredients

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

The Prep

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.

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