Remember that sweet potato and squash galette I made a couple of weeks ago?? Well, I had the other half of the dough chilling in my freezer and I knew I needed to make use of it as soon as possible. Since, the last galette was savory in nature, I figured I would turn this galette into the fruitiest sweet little treat possible. I had some amazing Asian pears in the fridge and I came to the realization that they would be the perfect base for this fall-inspired rustic dessert. I honestly think that galettes are so loved because of how beautiful, honest ,and natural they appear. They are unsophisticated and unpolished and when they bake up they have gorgeous little imperfections that really convey the home-made-ness. I just love that about them. This galette is made with a whole wheat dough and isn’t really too sweet, so that it can be the ideal vessel for whipped cream or vanilla bean ice cream (which I strongly recommend).
Asian Pear & Apple Galette w/ Honeyed Marscapone
Adapted from a Couple Cooks Apple Pomegranate GaletteYields about 6-8 slices Prep time; 20 min, Cook time; 40 min
What you need:
1 whole wheat galette dough (find instructions here)
2 medium firm Asian pears
1 medium tart firm apple (Braeburn or any other baking apple like Granny Smith)
juice and zest from 1/2 lemon
1 tsp pumpkin pie spice
pinch of sea salt
1/4 cup marscapone
2 TBSP honey
1/2 TBSP ghee (or melted butter)
1/4 cup berries of your choice
optional mint chiffonade for garnish
1. Remove the dough from the freezer and let thaw on the counter for about an hour or two until it is workable yet still pretty chilled. Preheat the oven to 375º and line a large rimmed baking sheet with parchment paper.
2. In a large bowl, combine the pears, apple, lemon zest and juice, spice, and salt and stir to combine. Set aside.
3. In a small bowl, combine the marscapone and honey and whisk together with a fork. Set aside.
4. Dust a large smooth surface with flour. Roll out the dough into a rough circle about 12″ in diameter (the edges will not be perfect, and that’s ok, we like the rustic look!). Place the dough onto the parchment paper on the baking sheet. Spread the honeyed marscapone onto the center of the dough and spread outward making sure to leave about a 1″ border. Arrange the pear and apple slices in a circular pattern. Top the pears and apples with whatever berries you have on hand (I used pomegranate seeds, blueberries, and raspberries). Fold the edges of the dough over the pears, apple, and berries, in a pleating fashion. Brush the top of the dough with ghee and drizzle a bit of honey over the fruit. Bake for about 40 minutes. Allow the galette to cool a bit before serving. Serve with a-la-mode or with whipped cream. Enjoy!