1 1/4 cups whole wheat pastry flour
1/2 cup (1 stick) butter, cold, cut into small cubes
1/2 teaspoon salt
1 tablespoon sugar
3-4 tablespoons ice cold water
1 egg, beaten
3 ripe pears, halved, cored, thinly sliced
1 tablespoon lemon juice
1/4 cup sugar
1/2 teaspoon dried ginger
1 teaspoon kuzu root starch powder
whipped cream or vanilla ice cream
- Cut butter into 1/2 inch cubes and place in freezer for a few minutes.
- Combine flour, salt, and sugar in a food processor; pulse to mix.
- Add butter to flour mix and pulse a few times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the dough and it holds together, it’s ready. If the dough doesn’t hold together, add a little more water and pulse again.
- Remove dough and place in a pile on a clean surface. Shape the dough into a smooth 1 inch thick disk. Wrap the disk in plastic wrap or wax paper and refrigerate for 30-60 minutes.
- While dough is chilling, add the kuzu, ginger, and lemon juice to a medium bowl. Stir to break up the clumps until it’s smooth. Add the sugar and pears and toss to coat the pears.
- Heat oven to 425°F. Remove dough disk from fridge and roll out on a floured surface to a 12 inch circle. Place dough circle on a rimmed baking sheet lined with parchment paper.
- Pour pears into the center of the dough, leaving about 2 inches of dough uncovered around the edges. Arrange the pear slices decoratively, if desired. Fold the dough edges over the pears, pleating the dough to make it fold around the pear in a circle. Brush the dough with the beaten egg.
- Bake galette for 45 minutes or until pears are tender and crust is golden. Let cool before cutting. Can be made a day ahead. Serve with vanilla ice cream or sweetened whipped cream.