Pear and Raspberry Galette
A rustic looking open-faced pie with my favorite combination of fruit. Feel free to change the fruits with your favorite berries or apples. Get creative!
Ingredients for pastry:
- 1 cup plain flour/all-purpose flour/Maida flour
- 4-ounce unsalted cold butter
- 3-ounce cream cheese
Ingredients for the filling:
- 2 medium ripe bartlett pears, peeled and sliced thin
- 8-ounce raspberries
- 2 tablespoon corn starch
- 1/4 cup sugar
Preheat the oven at 350 degrees Fahrenheit
1 round baking tray, spray with cooling oil
Keep a little milk and couple of tablespoons of extra sugar to dust the rim of the galette.
Method for the pastry:
Put all the three ingredients in a food processor. Pulse for a few times then process for about a minute until the mixture forms a dough ball. Remove the dough on a rolling surface and roll it in about 14-15-inch diameter. Make sure the edges of the pastry looks a little rustic. Transfer the pastry on the baking tray.
Method for the filling:
In a large mixing bowl. Add the pears and raspberries. Sprinkle with sugar and corn starch and toss it gently until everything is coated. Transfer the mixture in the center of the rolled pastry. Level it slightly leaving about 2-inch pastry uncovered. Pick the edge of the pastry and fold it over the filling while creating little pleats. Once the pastry is folded over, brush the top edges with a little milk and sprinkle some sugar all over the galette.
Bake at 350 degrees Fahrenheit for 25-30 minutes until golden brown.
Serve a warm wedge of the galette with a scoop of vanilla ice cream on the top or on the side.