It's the day after Christmas and there is a holiday basket of fruit to use up... mostly filled with Bosc Pears and Madjool Dates. Let's make a galette!
For The Whole Wheat Pastry
2 cups whole wheat pastry flour
8 tablespoons (1 stick) unsalted butter, cubed
pinch kosher salt
1 egg seperated yolk from white.
2 tablespoons turbinado sugar, plus extra to sprinkle on the crust
7-8 tablespoons ice water
All Purpose flour for kneading
Place the flour, salt and sugar into food processor and give it a pulse to mix. Add the butter and pulse a few times until the mixture resembles course meal. Seperate the egg, reserving the egg white for the filling, Add the egg yolk to the flour and begin running the processor continuously. Slowly add the ice water until the the mixture balls up. Remove from the bowl on to an All Purpose floured surface. Work a few times if the dough is sticky add more AP flour to the surface. Wrap in plastic and let the dough hang out and chill. Roll out onto a sheet of parchment into at least a 12 inch. brush the top service with an egg wash. Fill, and pull of the edges of your galette dough partially over the filling. Brush with the egg wash, and sprinkle with sugar.
For the Pear Date and Almond Filling
3-4 ripe pears (I used Bosc)
10 ounces Medjool dates, pitted and chopped about 1/2 cup
1 medium size naval orange, halved
1 cup slivered almonds
1 cup turbinado sugar
pinch of Kosher salt
1 egg white (from the egg yolk in the pastry)
1 teaspoon vanilla extract
2 tablespoons butter
- Peel and core the pears. Slice in to half moon pieces about 1/8” thick. Add all the sliced to a bowl and squeeze half of the navel orange juice over the pears. Fill with water until just covered, then set aside.
- Remove a good handful or two of the medjool dates. Slice down the center of each one and remove the pit. Rough chop the dates until you have around 1/2 cup. Pour the sliced pears into a colander to drain. Add the pears back to the bowl along with the dates, slivered almonds, turbinado sugar, salt, More Than Pumpkin Pie Spice, and toss to coat.
- In a small bowl add the egg whites vanilla, and the juice from the remaining half orange. Whip lightly with a fork and pour over the pear/date/almond mixture toss to coat evenly. Scoop out the mixture into the center of the galette dough. Bring up the edges part way up the filling. Brush with an egg wash, sprinkle with more turbinado sugar. Transfer the parchment paper and all to a large cookie sheet pan, dot with the 2 tablesppons of butter, and bake in a 400 degree oven approximately 20-25 minutes or until the pears are soft and the bottom of the galette dry… no soggy bottoms!
- Let cool after removing from the oven about 15 minutes. Serve warm with a dusting of powdered sugar. Enjoy!