- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1 stick unsalted butter, cubed and chilled
- 1/2 tablespoon heavy cream
- 1/4 cup ice water
- 4 large Bosc pears (2 pounds)—peeled, cored and cut into 1/2-inch dice
- 7 tablespoons turbinado sugar
- 1 large egg
- 2 tablespoons heavy cream
- 1/2 teaspoon pure vanilla extract
- 1/3 cup coarsely chopped bittersweet or semisweet chocolate
- 3 tablespoons toasted hazelnuts
- 1/2 teaspoon flaky sea salt
- Vanilla ice cream or whipped cream, for serving
How to make this recipe
- Make the Crust In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles coarse meal with some pea-size pieces of butter remaining. With the machine on, slowly drizzle in the cream, then the ice water, until the dough just holds together. Turn the dough out onto a lightly floured surface and knead 3 times, until it just comes together. Pat the dough into a 1-inch-thick disk. Wrap in plastic and refrigerate for at least 1 hour or overnight.
- Make the Crust Preheat the oven to 375°. Line a work surface with a 12-by-14-inch sheet of parchment paper. Roll out the dough on the paper into a 12-inch round, about 1/8 inch thick. Transfer the paper and dough to a baking sheet and refrigerate until the dough is firm but still pliable, about 15 minutes.
- Meanwhile, Make the Topping In a large bowl, toss the pears with 4 tablespoons of the sugar. In a small bowl, whisk the egg, cream and vanilla.
- Meanwhile, Make the Topping Brush the dough with the egg wash, leaving a 2-inch border all around. Spread the pear mixture over the dough, leaving a 2-inch border, and sprinkle the chocolate, hazelnuts, salt and 2 tablespoons of the sugar on top. Fold the edge of the dough up and over the pears, pinching the folds. Brush the folded edge with egg wash and sprinkle with the remaining 1 tablespoon of sugar.
- Meanwhile, Make the Topping Bake the galette for about 1 hour and 15 minutes, until the crust is golden brown. Slide a large spatula under the galette to release it from the parchment paper, then let cool to room temperature on the baking sheet. Transfer the galette to a platter and serve with ice cream or whipped cream.
The baked galette can sit at room temperature for 1 day before serving.