Pear Galette with Creme Anglaise

We actually made Pear Galettes in class, but instead we used Pate Sucree and spread a layer of almond cream on the bottom of the dough. This was just a personal choice to use flaky pie dough because I really enjoy the texture of it. I poached pears a few days ago, it's very simple, you just make a simple syrup and add in skinned, halved and cored pears and cook until they are translucent {firm pears are better for this}.

Pear Galette

pie dough {flaky}

3-4 pears {cooked in simple syrup}

egg wash

cinnamon sugar

apricot glaze

raspberry, for garnish

• Preheat oven to 425 degrees.
• Roll out the dough to about 8-9 inches and place the pears in a circular pattern {I did 2 rows}.
• Fold the sides of the crust over the outer layer of the pears.
• Egg wash and sprinkle with cinnamon sugar over the crust.
• Cook for 45 minutes or until golden brown.
• Once done, glaze with the apricot glaze over the entire galette.

Condiments:

creme anglaise

I served this with some leftover creme anglaise that I had made, it was perfect.

Ashley