This vegan galette is made up of a perfectly flakey pie crust and piled high with cinnamon ginger pear slices. Baked to perfection, you won't believe how simple this dessert recipe is to make.
Line a baking sheet with a baking mat or parchment paper. Set aside.
Put a cup of water with ice cubes in the freezer.
Add flour, sugar, and salt to the food processor. Pulse.
Add solid butter and pulse until there are pea-sized pieces of butter.
Add ice water 1 Tablespoon at a time until dough-like consistency (it took me about 5 Tablespoons).
Using a rubber spatula, pour the dough on a sheet of plastic wrap. Wrap the dough into a ball and place in the fridge for 30 minutes to rest.
Remove dough from fridge and place on a lightly floured countertop. Using a rolling pin, roll out into 1/8" thick, 8-10" diameter circle. Transfer to lined baking sheet.
Make Filling:
In a medium mixing bowl, add all the ingredients for the filling and mix well. Set aside.
Assemble and Bake:
Preheat oven to 400 degrees Fahrenheit.
Spoon 1-2 Tablespoons of almond meal onto rolled out dough, leaving 1 inch clearance around the circumference to fold galette.
Place pear slices in a circular pattern. Make sure to tightly pack the pears in because they shrink a bit when baking. Leave a 1/2-3/4 inch border around the pie dough.
Gently fold the edges of pie dough towards the center around all the sides. Sprinkle turbinado sugar on top of the crust (optional).
Bake for 40-45 minutes.
Let cool for at least 10-15 minutes before cutting. Serve warm with vanilla ice cream.
Video
Notes
Let the galette cool completely and then transfer to an airtight container or wrap in plastic wrap. Keep in the fridge for 3-4 days.To reheat, place on a baking sheet and bake in a 350 degree oven for about 10 minutes.Pear does not do well when frozen and then defrosted and baked again, so don't freeze this one.