Vanilla Pear Galette with Mascarpone

Happy New Year!

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Contrary to my hermit personality, I went out on New Years Eve. I even had people over. We dressed up, took pictures in front of a white sheet, ate cheese and popped champagne. I wore a velvet dress and gold heels. Tommy arrived wearing a tie adorned with rockets.

2014: Year of the donut
Some things never change. We can’t take a normal photo.

Though Tommy and I pulled out our best dance moves at the club, the best part of the day was eating this pear galette with Julie. We had our late-afternoon coffee to rev up for the evening and paired it with forkfuls of flaky pastry. I used a galette dough recipe by Kate Lebo and stuffed it with sliced pear tossed in Vanilla Bean Purely Syrup. Purely Syrup is a line of organic syrups made in Northern California. Though they are intended for cocktails, I used it for baking. Why not? The syrup added a light sweetness with a touch of vanilla bean.

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After it came out of the oven I topped it with a dollop of sweetened mascarpone and a drizzle of honey. Later we sipped on a drink of 2 ounces of vodka, 1 ounce of pure cranberry juice, 1 ounce of Ginger Root Purely Syrup and a splash of club soda shaken with ice.

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Galette dough//Kate Lebo

  • 1/4 cup sour cream or room temperature cream cheese
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup cold water
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold butter
  • 1 egg (For egg wash)
  • Turbinado sugar for sprinkling

Whisk the sour cream, lemon juice and water in a 2-cup spouted liquid measuring cup and put it in the freezer during the next steps.

In a medium bowl, mix the flour and salt. Cube the butter and cut it into the flour using a pastry blender until the butter is mostly pea sized.

Take the liquid out of the freezer and pour in a steady stream into the flour mixture, stopping halfway to toss the dough with your fingers. The dough should hold together and feel a little wet. You may not need all of the liquid.

Gather the dough into a ball, make a disk and wrap with plastic wrap. Refrigerate for at least an hour or up to 3 days before rolling.

For the filling

  • 3 pears
  • 1/3 cup Vanilla Bean Purely Syrup

For the mascarpone topping

  • 1 cup mascarpone
  • 1/2 teaspoon vanilla extract
  • 1/8 cup powdered sugar
  • Honey for drizzling

To assemble

Heat oven to 450 degrees F.

Remove the dough from the fridge and divide it in half. On a floured surface, roll each into a circle about 6-7 inches in diameter.

Line a baking sheet with parchment paper. I use my pizza stone and flour it. Place each circle onto the sheet.

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Slice pears 1/2-inch thick and toss with the syrup. Arrange the pears in the center of each dough, leaving about a 1-inch border. Fold the border in on the pears, creating an edge.

Mix the egg with 1 tablespoon of water and brush the edges of the dough. Sprinkle with turbinado sugar.

Bake until flaky and golden, about 25 minutes. Watch carefully as this may vary.

Meanwhile, with an electric mixer, whip mascarpone with vanilla extract and powdered sugar.

Remove galettes from the oven. Let cool slightly and move to serving plate. Spoon half the mascarpone onto the top of each galette. Drizzle with honey and serve.

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