I decided to try out a dessert as well, since I thought it would round out dinner nicely. I still have pears in my fridge, so I opted for a pear galette – no fussing with pie pans, etc. I tend to massacre pie crusts into hard, awful lumps of dough. Albany John is the man to go to for tender and crumbly pie crusts (he gets it from his Dad).
But since it was just family coming over, I figured they would forgive a crappy dessert so I whipped this together before they came over. Made the dough by using the food processor. Normally the food processor and I are not friends. But it seems like two negatives canceled each other out to equal a win galette.
I just mixed together 1 ¼ C AP Flour, pinch of salt, pulsed the food processor, 1 stick of very cold butter (I roughly cubed it and put it in the freezer for a few mins while I was getting the flour, etc out and prepped), pulsed again. Added about 6-7 teaspoons of water while pulsing until the dough came together.
Then I turned the sandy looking dough onto the counter and folded it over on itself a few times until it stopped falling apart.
This was kind of a pain in the ass – the layers were nice and flaky, but I always want to [man]handle the dough more so it’s easier to handle. I think pastry dough is freakin’ hard to handle! I only minimally tore the dough while transferring it onto a cookie sheet and pressed the edges out thinner.
Filled the center with some sliced and peeled pears with sugar, nutmeg, and cinnamon, and folded up the edges of the galette so it would contain itself. Then I went to get an egg out to give it a wash so it would be nice and glossy only to see… we were out of eggs. Ok, milk wash… ok, no. Out of milk. Aaahhh! So I just sprinkled some colored coarse sugar over it and hoped for the best.
350 F for 30-45 minutes, and let it cool. Albany John ran out after dinner and got Crumbs Along the Mohawk ice cream from Stewarts, in addition to more eggs and milk.
P.S. – if you ever have the desire to visit a sauna, just come over to my kitchen in the summer, especially if I have the oven on.