Using the same dough from the tomato galette recipe, this pear galette is a sweet taste on a tasty tart.
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ingredients
Pie Dough
Pear Filling
directions
Whisk together flour and salt in a large bowl. Use a pastry cutter or your hands to cut in the butter or coconut oil until the pieces are about the size of a pea. Add water gradually, until the dough just holds together, adding more or less as needed. Wrap in plastic wrap and flatten into a disc and refrigerate until chilled and hydrated, about 1 hour or up to overnight
Toss the pears with tapioca starch, granulated sugar, cinnamon, cardamom, amaretto and vanilla.
Heat oven to 400°F and position oven rack in the bottom third of the oven. Line a large-rimmed baking sheet with parchment paper.
Divide the pastry into six and roll each piece onto an 8-inch round (store unrolled pieces of dough in the fridge while you roll). Place the rolled pieces onto the lined sheet and spread each evenly with almond butter to within 1-inch of the edge. Sprinkle each with salt and top evenly with the pear filling.
Fold the edges of the pastry up to make a crust. Brush with melted coconut oil and sprinkle with sliced almonds, turbinado sugar and a little flaky salt, if desired.
Bake for 50 minutes until golden. Cool completely.