Winter Pear Galette by Chef Nicole from Peeled

 

https://www.instagram.com/nicolederseweh/
This dish is inspired by my close girlfriend Kai, a powerful musician who channels sound from higher realms. In “Kailand”, the ultimate delight is a juicy pear.
Prep Time 30 minutes
Cook Time 25 minutes
Course Dessert
Servings 8

Ingredients
  

Filling

  • 3 Bartlett pears, red and green, sliced thin
  • 1/3 cup Cocojune brand yogurt, plain
  • 1 tbsp orange marmalade
  • 1 tbsp Melt Organic Butter
  • 1 sprig  sprig thyme

Dough

  • 2 1/2 cups Flour
  • 1 1/2 tbsp Melt Organic™ vegan butter
  • 1/2 cup organic sugar
  • 1 pinch salt
  • 4-5 tbsp ice water

Instructions
 

Prepare Galette Dough

  • Combine flour, sugar, and salt in a large bowl.
    Cut butter into flour mixture with pastry blender or clean, cold hands until incorporated.
    Add 4 tablespoons ice water and combine;
    Add additional water in small increments as needed to form an even, soft (but not sticky) ball of dough.
    Wrap in parchment and allow to rest in refrigerator 2 hours (30 minutes minimum).

Make Pear Filling

  • Preheat oven to 375℉. Allow dough to come to temperature on a floured surface (about 20 minutes). Once dough is warm enough to work, roll out in a rough ¼ inch-thick circle.
  • In a small mixing bowl, whisk together Cocojune yogurt and marmalade to create filling.
    Spoon over rolled dough, starting in the center and spreading evenly outward towards the edges, leaving a two-finger sized margin around the edge to allow for folding in.

Finishing

  • Arrange pear slices in alternating colors in a circular pattern from the center of galette dough outward.
  • Fold dough around edges to create crust. Fold in remaining dough and pinch dough together every inch (give or take) to form a crust and contain filling during baking.
  • Brush pears with melted butter and sprinkle with finishing salt. Bake 25 minutes until crust is golden brown. Remove from oven, allow to cool 10 minutes and dust with powdered sugar.
  • Garnish with fresh thyme sprigs and serve with your favorite coffee or tea!

Notes

This dish is inspired by my close girlfriend Kai, a powerful musician who channels sound from higher realms. In “Kailand”, the ultimate delight is a juicy pear, so I created this dish mostly to make her smile and hopefully receive a selfie of her wearing it as a crown (because that’s so her)!
 
Keyword fall pear, pear, pear galette
Tried this recipe?Mention @vkindapp or tag #vkindapp!

HOW TO GET INVOLVED



LEARN ABOUT PEELED, OUR BRAND NEW TV SHOW: VKind is making VEGAN HISTORY by introducing the first and only all vegan cast cooking competition TV show! Be sure to visit our new Peeled website for the latest news, contests, giveaways, and raffles. Visit PeeledShow.Com now to learn more!

CONTESTS & GIVEAWAYS: Be the first to hear about our latest Giveaways, Contests, and Raffles by following us on Instagram where all of our giveaways are featured.

WATCH & LEARN: We have so much exciting content on our YouTube channel with some amazing new shows! Subscribe to our YouTube channel for our latest shows, live events, interviews, videos, news, secret giveaway contests & more!

GET FEATURED: We would love to publish & promote your delicious vegan recipes on our App, websites, and social media channels. Submit your recipes here!

ADD YOUR LISTING: Are you ready to attract customers and clients hyped on your values and what you offer? We’re all about opening up more possibilities to support small to medium-sized vegan businesses, professionals, and companies, like YOU. Add your listing now!

SUBSCRIBE FOR THE LATEST NEWS: Get exclusive access to the latest vegan businesses, events, and plant-based news hot off the press. Subscribe to our Newsletter.

Our mission is to connect vegan and veg-curious consumers with vegan brands, businesses, and professionals—the champions of conscious innovation.

 

Featured

Latest Recipes

Want to be on the Vkind Inner Circle?

It takes 7 seconds and it's FREE!

Get exclusive deals, tips, and access to special offers.