Pear Raspberry Galette
From the book, Eat Right for Your Sight
Dough
1 c whole wheat pastry flour
2 T sugar
¼ tsp seat salt
1 tsp cinnamon
½ c butter (chilled)
3 to 4 T ice water
Filling
3 T all-purpose flour
1 T sugar
1 T lemon zest
½ tsp cinnamon
¼ tsp nutmeg
Pinch salt
1 lb (about 2 large) Bartlett pears, peeled, cored, sliced ¼ in. Thick.
1 pint fresh raspberries
¼ c butter, chilled
Juice of ½ lemon
Make dough and let it rest in the frig at least 1 hour.
Remove dough and let rest. Mix filling and sprinkle with lemon juice.
Roll out dough on parchment to 10-12 inch circle about ¼ in thick. Cover with filling leaving a 2 inch border. Gently fold border over the mix, pleating it to create a circle.
Transfer to baking sheet and refrigerate 15 minutes. Preheat oven to 450. Bake for 20-25 min.
From the book, Eat Right for Your Sight
Dough
1 c whole wheat pastry flour
2 T sugar
¼ tsp seat salt
1 tsp cinnamon
½ c butter (chilled)
3 to 4 T ice water
Filling
3 T all-purpose flour
1 T sugar
1 T lemon zest
½ tsp cinnamon
¼ tsp nutmeg
Pinch salt
1 lb (about 2 large) Bartlett pears, peeled, cored, sliced ¼ in. Thick.
1 pint fresh raspberries
¼ c butter, chilled
Juice of ½ lemon
Make dough and let it rest in the frig at least 1 hour.
Remove dough and let rest. Mix filling and sprinkle with lemon juice.
Roll out dough on parchment to 10-12 inch circle about ¼ in thick. Cover with filling leaving a 2 inch border. Gently fold border over the mix, pleating it to create a circle.
Transfer to baking sheet and refrigerate 15 minutes. Preheat oven to 450. Bake for 20-25 min.
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