It's Monday again. But with Thanksgiving this week New York City has suddenly transformed into a holiday winter wonderland with tree lights everywhere and maintenance workers putting up garlands in every hotel lobby and building entrance. It's been so warm this fall that the holidays snuck up on us, but suddenly I can't wait to a buy a tree and start playing Mariah Carey on repeat. And I'm excited to share all my holiday recipes...
For Thanksgiving I think we all like to keep it pretty traditional, especially with dessert. But every now and then I crave something other than pumpkin, apple, and pecan pie. This year I'm trying out a pear and dark chocolate galette, which is basically just a rustic form of pie, made without a pie dish. The beauty of a galette is that once you learn the basic recipe you can fill it with anything that's in season, and you can make savory versions. This particular recipe can be made with apple instead of pear, and without the chocolate or with caramel instead! Also, the more rustic and oddly shaped, the prettier it looks, so you're basically allowed to mess this one up.
Pear & Dark Chocolate Galette
Original recipe from Food & Wine
For the crust:
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1 stick unsalted butter, cold and cubed
- 1/2 tablespoon heavy cream
- 1/4 cup ice water
For the filling:
- 4 large Bosc pears (about 2 pounds), peeled, cored and cut into 1/2-inch pieces
- 7 tablespoons sugar, divided
- 1 large egg
- 1/3 cup coarsely chopped dark chocolate (I like 70%)
- 1/2 teaspoon salt
Make the crust:
In the bowl of a food processor (or in a medium mixing bowl) combine the flour, sugar, and salt. Add the butter and pulse (or gently rub the butter into the flour using your hands) until mixture resembles coarse meal and any butter chunks are no bigger than peas.
Slowly drizzle the cream and ice water into the dough mixture and pulse (or stir) until the dough just holds together.
Turn the dough out onto a sheet of plastic wrap, knead it a few times to make it come together and pat it into a 1/2-inch thick disk. Wrap in plastic and refrigerate 1 hour up to overnight.
Preheat the oven to 375F and line a work surface with parchment paper.
Make the filling:
In a large mixing bowl, toss the pears with 4 tablespoons of the sugar.
In a small bowl, whisk the egg lightly.
Assemble the galette:
Roll the disk of dough out to a 12-inch round (don't worry if it's not a perfect circle... the more rustic, the better). Transfer the parchment paper to a baking sheet.
Brush the dough with the egg wash, leaving a 2-inch border all the way around. Spread the pear mixture over the dough, again leaving a 2-inch border. Sprinkle pears with chocolate, salt and 2 tablespoons of sugar.
Fold the edge of the dough up over the pears, pinching the folds. Brush the folded edge with egg wash and sprinkle with the remaining tablespoon of sugar.
Bake for 1 hour and 15 minutes, until the crust is golden brown and the filling is bubbling. Let cool to room temperature on the baking sheet before serving. Will keep for 1 day at room temperature.