Dessert

Spiced Pear Galette with Olive Oil Crust

Written by: Nea Arentzen

Time: 1 hour 15 minutes
SERVINGS: 4-6
Spiced Pear Galette with Olive Oil Crust

A simple but elevated pear tart with an olive oil crust and spiced poached pears. It sounds like the kind of dessert that would require more effort, but it’s actually pretty simple. The dough comes together quickly and doesn’t need to be chilled for long, and in the meantime, the pears simmer in a spiced syrup that doubles as the glaze. The olive oil crust bakes up flaky and crisp, and acts as a sturdy base for the filling.

Ingredients

Olive oil crust:

  • 2 cups (240 grams) all-purpose flour
  • 2 tablespoons brown white sugar
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1/2 cup (100 grams) Brightland olive oil
  • 2 tablespoons (28 grams) ice-cold water

Spiced poached pears:

  • 4 medium Bosc pears, peeled, halved and cored
  • 4 1/2 cups (roughly 1 liter) of water
  • 1 cup (213 grams) brown sugar, divided
  • 1 orange, zested and juiced
  • 2 cinnamon sticks
  • 8 cardamom pods
  • 1 teaspoon freshly grated ginger
  • 2 teaspoons vanilla bean paste
  • a pinch of kosher salt

To assemble:

  • ¼ cup (52 grams) brown sugar
  • 2 teaspoons corn starch
  • 1 egg plus 1 tablespoon of dairy-free milk of choice (or water)
  • demerara sugar, for sprinkling

Instructions

  1. In a large bowl, combine the flour, brown sugar, and salt. Stir in the olive oil until crumbly, then use your hands to mix in the water, one tablespoon at a time. Shape the dough into a disk, then wrap it in plastic wrap and refrigerate it until firm, about 30 to 40 minutes.
  2. In a wide pot, combine the water, sugar, orange zest, cardamom pods, ginger, and vanilla bean; bring to a boil over high heat. Place the halved pears in the liquid and simmer until the pears have softened, about 30 minutes. Carefully remove the pears; let them cool slightly, then thinly slice through the stem end, keeping them in their original sections. Continue cooking the liquid over medium-low heat until it’s reduced to a thick syrup, another 10 to 15 minutes. 
  3. Preheat the oven to 400ºF with a rack in the upper third position. Unwrap the chilled pie dough and place it between two sheets of parchment paper; roll it into a 12-inch wide circle. Prick holes all over with a fork.
  4. Spread the remaining 1/4 cup of brown sugar and the corn starch over the dough, leaving a 2-inch border all around. Arrange the sliced poached pears over the sugar, slightly fanning out the slices while keeping them in their section. Fold up the edges of the crust, gently pressing the corners together to adhere.
  5. Brush the pears with some of the reduced spiced syrup. Brush the edges of the crust with the egg wash and sprinkle all over with demerara sugar. Transfer to a baking sheet and bake until the crust is deeply golden brown, 35 to 40 minutes.
  6. Brush with more spiced syrup and serve with dairy-free ice cream or whipped cream of choice.

What You'll Need

Everyday Cooking Oil Everyday Cooking Oil
Everyday Cooking Oil
Sale price$33 $29.04
olive oil built for high-heat sautéing, grilling, and baking. 4.7 Stars,14 reviews

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