HONEY PEAR & BLUEBERRY GALETTES

When Katie and I began this blog I started a list of all the things I wanted to make. Some were family recipes or things I enjoyed cooking for others. Some of the items on that list I'd seen chefs or big food bloggers make, or recipes I'd seen featured in my favorite food magazines. "Those pretty little pie things without a top" were on my list.

This is beyond embarrassing to admit because it reveals just how green I am. Revealing that I didn't even know what a galette was tells you that I am literally a kindergartener when it comes to the culinary world. BUT in that same breath, it also shows you how far I've come, because not only did I learn that a galette is a term used in French cooking describe a round, freeform crusty cake, I also made some dang good ones!

Galettes were on the list for a lot of reasons, but at the top was their beauty. I loved how every time I saw one it felt effortlessly constructed but stunningly presented. Like the baker behind it woke up one morning and thought, "Hmm, I've got extra fruit. I'll make galettes for my family today." (I want to say those words every morning!) These galettes are real proof of growth — and what better way to celebrate achieving goals and learning new things than with baked goods?

For the crust (make ahead): in a large bowl, stir together the flour, sugar and salt. Add the butter and toss to coat the butter until mostly combined.
Create a well in the center of your butter/flour mixture. Add the buttermilk into the well and use your fingers or a wooden spoon to combine. Add more buttermilk a tablespoon at a time, if necessary, but the mixture should be a little on the dry side.
Dump dough onto floured surface and divide into 6 disks, they should each be about an inch thick. Wrap in plastic wrap and chill in the fridge for one hour or overnight.
For the galettes: preheat oven to 400 degrees and line 2 sheet pans with parchment paper.
Combine the sugar, cornstarch, nutmeg, honey and lemon zest in a bowl. Add the blueberries and pears and toss to coat. Set aside for about a half hour to marinate.
Roll out each disk of pie dough into an 8-10 inch circle. It doesn’t need to be exact or even. Spoon 1/6 of the fruit mixture into the center of each disk. You can do this with diced pears or slice them and place them by hand in a spiral - the choice is yours! (I just think they are prettier sliced and placed in a spiral with blueberries sprinkled without!)
Fold the dough up and over the filling. Brush with the dough with the egg wash and sprinkle with the turbinado sugar.
Place the galettes on the prepared sheet pans and bake until crust is golden and the filling is bubbling, about 30-35 minutes, rotating the sheet pans halfway through. Serve warm or at room or store galettes in the fridge for up to 3-4 days.

This recipe is an adaptation of the Mini Blueberry Galette recipe from Completely Delicious