Pear Pecan Gallette

Pear Pecan Gallette

by Chef Tina Hoban

I love the abundance of fruit in the fall and pears are probably my favorite. This rustic tart is a great way to end a dinner with friends. You can make the components ahead of time, then top with fruit and fold up the sides before baking. The pecan paste that is spread on the crust is a flavor component, but also forms a barrier between the fruit and the crust to help keep it crisp. 

As usual, the cook times and temperature should be used as a guide but will vary a bit based on the conditions inside your oven.

Pear Pecan Gallette

makes 2

Dough

• 2 ½ cups all purpose flour
• 2 sticks (8 oz) salted butter*
• 1/3 cup plain yogurt
• 2 – 4 T. ice cold water

1. Put you flour in a large bowl.
2. Cut your butter into ½ in cubes and add to the flour.
3. Use your hands or a pastry cutter to cut the butter into the flour. Leave a bunch of pea size chunks of butter – this will help add flakiness to your dough.
4. Add the yogurt along with 2 T. of the cold water to the bowl. Use a spatula to toss and distribute the wet ingredients.  Stop once the mixture holds together when gently squeezed.  Add more water, one tablespoon at a time if needed.
5. Gently form the mixture into 2 discs. Wrap with plastic wrap and refrigerate for at least an hour.

*If using unsalted butter, add 1/2 teaspoon salt to each stick used

Pecan Paste

• 1 stick salted butter, room temp.
• ½ cup sugar
• ¼ teaspoon nutmeg
• 1 large egg
• 1 egg yolk
• 4 oz. pecans, toasted and finely ground
• 2 T. all purpose flour

1. Mix the ingredients in the order listed.
2. Cover and refrigerate until needed.

For the Gallette

• 4  ripe pears – I like Bartlette or Comice

1. On a lightly floured surface, roll your doughs out into 14” rounds.
2. Spread 1/2 cup of the pecan paste evenly in the center of each dough – leaving 2 “ around the edge bare.
3. Move each dough onto a 14” square piece of parchment paper and refrigerate for at least 15 minutes.
4. Peel and halve the pears. Scoop out the seed and stem with a spoon, and slice the pears 1/4 “ thick.  Arrange the pear slices on top of the pecan paste, then fold the bare edges of the dough over the pears.
5. The floor of your oven should be heated to around 360 F. I had a medium flame going in the oven.  Place the tart about a foot AWAY from the flame – parchment is flammable!
6. Bake, turning every so often until your gallette is a rich brown color and the pears have softened slightly …about 30 minutes in my oven.