Pear & Blackberry Galette with Honey Vanilla Crème Fraîche
by Jessica at SEE Salt
Ok, so what is all this talk about galettes? We wanted to find out, so we started to play! Galettes are simply a rustic (non-perfect) style tart or pastry. Which we love here at SEE Salt because we are unfortunately not skilled bakers. And by un-skilled I mean virtually inept. Hey, we all have our thing right? But this was so easy and fun and since we have been obsessed.
Pastry
*Crust recipe makes enough for two 9 inch tarts. [adapted from Martha Stewart’s Pate Brisee]
2 1/2 cups all-purpose flour
1 teaspoon coarse salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut in pieces
1/4 to 1/2 cup ice water
Filling
3-5 medium sized pears
1/2-3/4 cup of blackberries
1/2 cup granulated sugar
1 teaspoon of lemon juice
1 tablespoon of cornstarch
1 whisked egg or heavy cream to brush on crust
Honey Vanilla Créme Fraîche
Complete recipe for Honey Vanilla Créme Fraîche here.
Pre Heat oven to 375 degrees.
Place salt and flour in a food processor and pulse to combine. Add your cold butter pieces. Pulse ONLY until mixture is course with pieces of cold butter still present. Slowly add ice water into the mixture. Pulse again slightly until dough is crumbly but holds together when pressed. If dough is too dry add more ice water small bits at a time. Or simply use your pastry dough hand tool as we have here to combine.
Place the dough onto a lightly floured surface and divide in half. Shape into disks. Wrap in plastic wrap and refrigerate until firm. If you are only making one galette, wrap in foil over the plastic wrap and freeze for another use.
Peel and slice pears into 1/4-inch thick slices. Stir together with sugar, lemon juice, and cornstarch. Toss in blackberries—gently to keep their integrity. On a lightly floured surface, roll out chilled dough into a 13-inch rustic-circle. Place on a parchment-lined cookie sheet. Arrange fruit mix into center of dough, leaving a 2-inch border. Casually fold up the edges to enclose the fruit (still leaving the center open) for a rustic look.
Brush with cream or whisked egg and sprinkle with sugar (optional).
Bake for an hour or until golden brown and bubbling. Slide onto a wire rack to cool.
Serve with homemade Honey Vanilla Créme Fraîche. (In a pinch, you can find crème fraîche in most fine grocers.)
Thank you so much, Jessica!
SEE Salt is created by Jessica with her mom Terri, who has always taught her the confidence to create. Together they love to play in the kitchen and hug n’ kiss on Jessica‘s two little babes, Caroline and Benjamin.
Photography by Melissa Jill Photography (Originally shot as a kitchen engagement shoot; see full credits.)
P.S. In addition to creating gorgeous recipe videos for her own site, Jessica will be contributing recipes to Hither and Thither on a regular basis—some original and some from SEE Salt. See the first from earlier this month.
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