Name: Balsamic Molasses Pear Galette
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 8 slices
Cuisine: American
Ingredients: 1.67 cups all-purpose flour; 0.25 tsp kosher salt; 10 tablespoons unsalted butter; 0.5 cup ice water; 1 cup balsamic vinegar; 0.75 cup unsulphured molasses; 2 teaspoons vanilla bean paste; 4 bosc pears; 2 tablespoons granulated sugar; 1 tsp cinnamon; 0.25 tsp allspice; 0.25 tsp nutmeg; 0.25 tsp cloves; 0.25 tsp ginger; 0.25 tsp kosher salt; 3 tablespoons unsalted butter; egg wash; turbinado sugar

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Balsamic Molasses Pear Galette

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Ingredients

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Instructions

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Instructions

In a medium bowl combine the flour and salt.

Cut the cold butter into cubes and toss in the flour.

Using your fingers, cut the butter into the dry ingredients until pea sized pieces are left.

Add a couple tablespoon of water, then toss with your hands to combine.

Continue adding very small amounts of water until the dough can hold together, but is not overly wet.

Wrap the dough tightly in plastic wrap, then chill for one hour.

On a lightly floured surface, roll the dough out into a rough rectangle, fold in half, then again into quarters.

Wrap the dough in plastic wrap and chill for another 30 minutes.

Roll the dough out again into a rough rectangle and repeat the folding process.

Shape the dough into a disk, wrap tightly in plastic wrap, and chill overnight.

In a small saucepan, add the balsamic vinegar and place over medium heat.

Boil until reduced to half, about 10 minutes.

Weigh out 113g (½ cup) of the balsamic vinegar into a large bowl.

Mix in the molasses and vanilla bean paste. Set aside.

Cut the pears in half, core them, then cut them into slices, keeping the top intact.

Place the sliced pears into the balsamic molasses mixture and allow to soak.

Meanwhile, make the spiced sugar and roll out the pie dough.

In a small bowl, combine the sugar, spices, and salt. Set aside.

Preheat the oven to 4oo degrees F.

On a large piece of parchment paper, roll the pie dough out into a circle about ⅛" in thickness.

Transfer the pie dough to a large baking sheet.

Arrange the soaked pears onto the pie dough, leaving a border around the edge.

Sprinkle the spiced sugar all over the pears and in between the slices.

Fold the edges of the pie dough over onto the pears, then brush them with an egg wash and sprinkle with turbinado sugar.

Place the butter on top of the pears.

Bake the galette for about 30 minutes or until the pie crust is evenly golden and the filling is bubbling.

Allow the galette to cool on the baking sheet for another half hour or so.

Top with vanilla ice cream and enjoy!

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Tips & Tricks (5)

Chill Your Dough Properly ❄️
Keep your butter and all dough components ice-cold, and chill the formed galette for at least 30 minutes before baking to ensure a flaky, crispy crust that won't shrink.
Slice Pears Uniformly 🍐
Cut pears into even 1/4-inch slices so they cook at the same rate; thicker slices may remain firm while thinner ones become mushy.
Balance Molasses and Balsamic 🍯
Reduce the balsamic vinegar with molasses in a small saucepan for 2-3 minutes before tossing with pears to concentrate flavors and prevent excess liquid from making the galette soggy.
Toast Your Spices First 🌟
Briefly toast the cinnamon, ginger, cloves, nutmeg, and allspice in a dry pan for 30 seconds before mixing with sugar to deepen their aromatic qualities and eliminate raw spice flavors.
Egg Wash Application Timing 🥚
Apply egg wash only to the dough edges (avoiding the filling) just before baking to achieve a gorgeous golden-brown crust without over-browning the delicate pear filling.

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Vegetarian

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