Rye dough galette with pear
Description
The dough for the galette is made using two types of flour. A 50‑to‑50 ratio is the best for galette dough. After baking, a thin layer of light, crumbly dough forms, which holds a moist filling perfectly. Choose sweet, aromatic pears; they give the pastry a special flavor. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Put two types of flour and salt into a bowl.
- 3
Step 3
Add the butter and rub it until it forms a light crumb. You can rub it with a fork, with your hands, or use a food processor for dry ingredients.
- 4
Step 4
We pour ice-cold water into the crumb dough. First we add a couple of spoons, then knead the dough and add more water until we achieve a firm but homogeneous dough. Usually, it takes 3–5 spoons of water.
- 5
Step 5
Knead the dough and shape it into a ball.
- 6
Step 6
Knead the dough, shaping it into a flat round, place it on a plate, cover with plastic wrap, and refrigerate for 20 minutes.
- 7
Step 7
Prepare the filling. Slice the pears into wedges, removing the core first. Add sugar, starch, and cinnamon to the pears. Mix.
- 8
Step 8
Take the cooled dough out of the refrigerator, place it on parchment paper, and roll it out to a thickness of 3–4 mm.
- 9
Step 9
Transfer the dough together with the parchment onto a baking sheet. On top of the shortcrust pastry, arrange the pear filling, leaving a margin from the edges.
- 10
Step 10
Lift the edges of the dough and fold them over the filling, gathering and pinching them all around the perimeter.
- 11
Step 11
Place the baking sheet in the oven. Bake for 30 minutes at 190 °C. Remove the finished galette from the oven, let it cool, and generously dust it with powdered sugar.
- 12
Step 12
Cut into pieces and serve with tea.
- 13
Step 13
The pastry is ready. Serve with tea.