Poached Pear Galette

To make the dough, mix together the flours, salt, and sugar in the bowl of a stand mixer.

Add the cubed butter and mix using the paddle attachment until the butter is small but visible, the size of peas.

Add the ice water and mix until the dough starts to come together. If too dry, add more, 1 teaspoon at a time.

Pat the dough into a disk and wrap in plastic wrap. Put in fridge for at least 30 minutes.

To make the Frangipane, mix the almond flour, sugar and all purpose flour. Add the butter, almond extract and mix with a spatula until smith. Mix in the eggs.

To make the poached pears, combine wine, water, sugar, lemon juice, cinnamon stick, vanilla bean and pears in a large pot over medium heat. Cover with a parchment lid and simmer until tender, 25-35 minutes. Set aside and let cool. Slice however you like.

To make the tart, preheat the oven to 375 degrees.

Roll out ¾ dough out to a large circle, about ⅛” thick. Spread a layer of frangipane on the dough and arrange pear slices in a decorative or organic pattern, leaving at least a 2 inch border of galette dough. Fold the sides of the galette dough over the pears, leaving the majority of them exposed.

Beat the egg and heavy cream together to make an egg wash. Brush the crust with the egg wash and sprinkle with demerara sugar. Bake for 25-35 minutes in a cast iron skillet or until the crust is golden brown. Let cool before slicing and serving.