Description

Rustic Pear & Hazelnut Vegan Galette. Making desserts with seasonal fruit is something I love. Today I am using beautiful pears and pairing them with cinnamon, lemon, hazelnuts, on a crust that features olive oil and an unrefined flour. Fragrant, wholesome, delicious.

Ingredients

For the Galette dough:

150 g (1 cup) type 2 flour (or any unrefined, stone-ground flour)
2 Tbsp raw cane sugar
1/2 tsp fine sea salt
60 ml (1/4 cup) extra virgin olive oil
50–60 ml (about 1/4 ) cold water, you may have some leftover

For the Filling:

3 pears, peeled, quartered, then sliced
1/2 organic lemon, the juice and zest
1 tsp cinnamon
1–2 Tbsp ground hazelnuts
1 Tbsp cane sugar + more to sprinkle on top and border

Instructions

Preheat the oven to 180°C/350°F.
In a mixing bowl, or food processor, add flour, sugar, salt and extra virgin olive oil. Start mixing, then add the cold water a bit at a time. Work -or pulse- the dough fast until it forms a ball (you may have some water leftover). Wrap the ball in plastic and refrigerate for half an hour.
While the dough is resting, wash, peel, quarter and slice the pears. Put them in a bowl, squeeze half a lemon and grate the zest. Add the cinnamon, stir, and set aside (in the fridge).
Then, ground the hazelnuts with the cane sugar.
After the 30-minute resting time, take the dough out of the fridge. Place it on a lightly floured parchment paper, dust some flour on top, then roll it out with a rolling pin to form a disk 1/2 cm thick.
Spread the hazelnut/sugar mixture on the base of the galette, leaving a border empty.
Arrange the sliced pears over the hazelnut mixture, going around and slightly overlapping, until you cover the base of the galette (be creative).
Fold the border on the filling so as to cover it a little bit. Sprinkle the top and border with cane sugar.
Transfer the parchment with the galette on a baking pan. Bake in the preheated oven for about 40 minutes or until golden.
Let cool slightly, then slice and enjoy.

Notes

The prep time includes the 30 minute resting time in the fridge.

You can serve it plain or with whipped cream/coconut cream, or ice/nice cream.

It keeps for a couple of days in an airtight container.