I took a week off from filming The Winery Kitchen over Mother’s Day weekend because I wanted to spend some quality time with my husband and little girl. Now, I may not have been filming but I was still cooking in the kitchen! My daughter Mia and I put together a couple of super simple, quick and easy galettes. You can fill them with any flavour combination you like (sweet or savoury). They are super fun to make and really delicious!
If you haven’t heard of a galette – well … it is basically a name given to a round, free-form pie. Not to be confused with a Breton galette which is more like a folded crepe with filling! Ok, so this is not traditionally Spanish, but with France as a neighbour, there does exist a popular Catalan version of a galette made with almonds called a Rois Royal. So, close enough for me! 🙂
Needless to say, my version is ridiculously simple to make and has a rustic elegance that looks amazing served up on the dining table. Just between you and I, if you’re no Martha Stewart, this dish hides imperfections beautifully! (*wink*)
This galette recipe uses my poached pears and some quince paste.
This flavour combination is lovely, and the pie is like Autumn on a plate. I also believe this recipe is influenced enough by heritage flavours to be called ‘A Spanish Galette’.
The beautiful baked smell alone will send them rushing into the kitchen.
I hope you enjoy it, Raquel x
Recipe: Poached Pear Galette with Quince Paste
Makes 2 x 20cm galettes that can serve: 4 – 8 people
Vegan Friendly, Gluten Free when made with GF flour
INGREDIENTS for pastry
- 250g plain/wholemeal flour (GF flour can be used)
- 75g cold butter, cut into cubes
- 1 tbsp fine caster sugar
- Pinch of salt
- 60ml ice-cold water (use more if needed, but only add a tbsp at a time)
Note: If you want to make a pie with a savoury filling, you can leave out the sugar, but really you won’t notice the sweetness – and it does give the crumb a nicer mouthfeel when sugar is used.
INGREDIENTS for filling:
- 4 poached pears, sliced (see Pears poached in Red Wine Recipe)
- I have included an option below for using (un-poached) pears, but you will also need 1 lemon and 2 tbsp raw sugar
- 50g quince paste
Part 1. Galette
- In a large bowl gently mix all dry ingredients.
- Add in cubed butter, ensuring it is very cold and press the butter into the dry ingredients between your finger tips. Note: You are looking for a sand-like texture with pea-sized pieces of butter throughout.
- Once your dough is crumbly and sand-like, begin adding iced water to the dough one tablespoon at a time whilst kneading the dough for a smooth consistency.
- Stop adding water when your dough comes together. You want the dough to be moist and springy, but not sticky. If your dough has become too wet, sift in a bit more flour a tablespoon at a time.
- Roll your dough into a ball with very minimal cracks and cover in plastic wrap.
- Refrigerate your dough for at least 30 minutes.
The very lovely and talented Gosia Gibson gave my galette recipe a try and filmed some of the making of it (at my request) to assist everyone at home. Love, Love, Love!
Part 2. Filling
Follow Poached Pear Recipe here OR
- Peel 4 (un-cooked) brown pears, cut each pear in half and destem/deseed, then cut each half into thin slices (place into a bowl and squeeze juice from 1 lemon over pears and mix well to coat). Leave until ready to use.
Part 3. Assemble
- Preheat your oven to 180° (fan-forced is fine, but keep an eye on the pie so the edges don’t burn)
- Remove dough from the refrigerator and cut dough ball into two halves.
- Between two pieces of baking paper, roll each dough half into a thin 25cm round (about 3mm thick, so pretty thin)
- Peel back the top layer of baking paper and place each galette onto a baking tray with the bottom piece of baking paper lining each tray
- Leaving no border, spread half the quince paste evenly over each galette
- Now leaving a 4-5cm border around the edges, and using the middle as your starting point, lay half the quantity of sliced pear down in a circular fan, or spiral, pattern all the way around the middle. Repeat with second galette and remaining pear. Note: If you are using (non-cooked) pears, sprinkle 1 tbsp of raw sugar over each galette at this point.
- Fold over the edges of your dough, pleating in one, single direction and pinching edges slightly to seal as you go. This will help to not have your pie unfold in the oven (see Troubleshooting section below).
- Bake in the oven for 25 minutes or until pie edges are golden brown
Serve with some cream to drizzle over – (I usually whisk 1/2 cup of coconut cream with 1/2 tsp vanilla bean paste YUM!!!)
The main issue you may encounter is with the pastry opening/unfolding in the oven.
To prevent this from happening: Keep one half of the dough ball in the fridge whilst you work with the first half. This will keep the dough cold and prevent the butter from softening too much before it gets to the oven.
Also, have all of your ingredients ready to go BEFORE you roll out your first dough half. Then you can roll it out and assemble your filling without too much fuss … believe me … NO ONE will mind if your pears are not perfectly fanned or spaced!!
Oh and … if your oven is not to temperature before you put pies in, you will need to leave them in a bit longer than noted. I know that on a cold day, my oven takes just that little bit longer to hit the sweet spot. You will know your own oven 🙂
Don’t forget to share your photos and comments! Email them through to: [email protected]
I will be sharing some of the photos I receive on social media 🙂 Happy cooking! Raquel x