I’m not even being sarcastic – I spent last Friday in an eager excitement for the weekend just because I knew it was going to rain buckets. I love the rain, and I love it even more when I don’t have to venture out in it and can just cozy on up inside with tea, my Lola-bean (one of her many nicknames), and a good book.
Oh, and it was also our Canadian Thanksgiving, which meant there was also lots of time spent with good company, eating copious amounts of stuffing. And turkey. But mainly stuffing.
While this galette didn’t appear on our Thanksgiving tables (what’s Thanksgiving without pumpkin pie?), it certainly did impress. I think I actually gasped when it came out of the oven because, well, it’s gorgeous.
I love baking galettes even more than baking pie. They are so low-maintenance and always turn out looking like something from a rustic country magazine, no matter what you put in them. They look like they took hours to make, even though they take no time at all.
They’re cozy, comforting, and nostalgic. Perfect for rainy weekends.
I’m new to ricotta cheese. I had it for the first time only recently, and I think I’ve been missing out. I would never have thought to put cheese in a pie-like dessert, but ricotta is special in that it doesn’t really tastes like cheese. Don’t get me wrong, I love me some cheese, but ricotta is more creamy and sweet, making it wonderful for savoury dishes while also complimenting sweeter flavours.
If you’re skeptical about ricotta cheese and pears, trust me, it tastes divine.
The crust… what can I say about this crust, other than I love it? It’s dense enough to keep the bottom from becoming soggy from the filling, yet light enough to stay melt-in-your-mouth flakey and sweet. Glazing the crust with an egg white before baking will give it a crispier, pastry-like shell, but I prefer it unglazed and baked to perfection. At least in this recipe, anyway.
Apples would be wonderful in this recipe as well.
|Caramelized Pear & Ricotta Galette with Walnuts & Honey|| || |
- 1⅓ cups + 3 Tbsp flour
- ¼ tsp salt
- 2 tsp sugar
- ½ cup (1 stick) frozen butter, grated
- 5 Tbsp ice water
- 5 bosc pears, sliced thin
- 2 Tbsp brown sugar
- ½ tsp ground cinnamon
- 200g ricotta cheese
- ⅓ cup walnut pieces
- Honey, to serve
- In food processor, combine flour, salt and sugar. Add in butter and pulse until crumbly. Pour water over mixture and pulse until a crumbly dough forms. Remove from processor, roll into a ball and flatten into a disk. Wrap with plastic wrap and refrigerate for at least 30 minutes.
- Toss pears with brown sugar and cinnamon; set aside.
- Preheat oven to 425°. Line a baking sheet with parchment paper; roll dough into a 12-inch circle on top of the baking sheet. Sprinkle a thin layer of flour on top of the dough to prevent the crust from getting soggy.
- Spread ricotta evenly over dough, leaving a 1-inch border around the edge. Top with pears, fold over edges, and bake 30-40 minutes until pears have caramelized and crust has browned. Remove from oven and let cool before slicing. Top with walnuts and a generous drizzle of honey.