Spiced Pear & Walnut Galette

Crust Ingredients:

• 200g all purpose flour
• 150g butter, cubed & chilled
• 75ml cold water
• Pinch of salt

Filling Ingredients:

• 4 pears (Bartlett or Bose)
• 60ml Campbells Gold honey
• 45ml granulated sugar
• 30 ml cornstarch
• 5ml ground cinnamon
• 5ml ground allspice
• 10ml apple cider vinegar
• 10ml lemon juice
• 15ml water
• 5ml vanilla extract
• Pinch of salt
• Demarara sugar for sprinkling
• Egg wash
• 10g chopped walnuts
• 10g dried currants
• 30ml brandy

Method:

1. To make the crust: In a bowl, mix the flour and salt. Quickly incorporate the chilled cubed butter into the flour by rubbing them together between your finger tips or by using a pastry cutter. The flour/butter mixture should be sandy with pea-sized bits of butter.
2. Using a fork or your fingers, slowly add the cold water into the bowl until just combined. Press and form the dough into a ball. Do not over-mix or knead. The dough should be damp but not moist with flecks of butter throughout. Shape the ball into a disc and wrap with plastic wrap. Allow to chill in the refrigerator for at least 2 hours. You can always prepare the dough the night before.
3. To make the filling: Half and core the pears. Cut the halves into 3 mm – 4 mm thick slices. Mix the pear slices, honey, granulated sugar, cornstarch, cinnamon, allspice, vinegar, lemon juice, water, vanilla extract, and salt in a bowl.
4. To make the galette: Preheat the oven to 400 F. Mix the brandy and dried currants in a bowl and allow to plump.
5. Take the crust dough out. On a lightly floured parchment, roll out the disc to a thickness of around 4mm. Transfer to a baking sheet.
6. Arrange the pear filling evenly on the dough, leaving 20 mm – 25 mm around the edges. Scrape and pour the thickened filling liquid from the bottom of the bowl over the pears. Distribute the walnuts over the galette.
7. Fold over the edges of the crust onto the sliced pears. Brush the edges with egg wash and sprinkle generously with the demerara.
8. Bake the galette for 30-40 minutes until the crust is deep golden and the juices begin to bubble.
9. Allow the galette to cool for 10 minutes. Before serving, drain and scatter the plump brandied currants over the galette. Finish with a drizzle or honey. Slice and serve warm with whipped or ice cream.

Method:

1. To make the honey miso dressing: Add all ingredients, except the sesame oil, into a blender or food processor. Blitz together, scraping down the sides as needed. Slowly stream in the sesame oil into the running blender to emulsify. Taste and adjust seasoning. Store in the refrigerator until needed.
2. To make the roasted vegetables: Preheat oven to 375 F. Scrub the root vegetables and peel, if desired.
3. Keep vegetables whole or cut as needed to the same size to ensure even cooking.
4. Place vegetables on baking pan and drizzle with olive oil. Season with salt and black pepper. Toss ensuring all are coated.
5. Roast vegetables for 20-30 minutes, tossing and dipping halfway.
6. 5 minutes before vegetables are fully cooked, pull the tray from the oven. Add enough miso dressing to coat the vegetables, tossing them together to fully cover each piece of vegetable. Place back in the oven for the last 5 minutes.
7. Serve garnished with sesame seeds and a side of lemon wedges for acidity.