Pear Galette


We'll always have Paris

Ingredients
5   Pears
0.5 cup 125 ml   Hazelnuts, toasted
0.25 cup 60 ml   Brown Sugar
1 tbsp 15 ml   Cornstarch
1 tbsp 15 ml   Flour
1   Egg
  Pie Crust-Half of the
 
1. Toast hazelnuts by spreading them out on a baking sheet and baking at 400 degrees for 10 to 15 minutes. Shake the pan a couple times during the baking process. Grind the hazelnuts in a clean coffee grinder until they're in small mealy pieces.

2. Stir the ground hazelnuts, flour, cornstarch and three tablespoons of the brown sugar together in a small bowl.

3. Peel and core the pears and slice into half an inch thick pieces, and set aside.

4. Roll out the pie crust dough until its very thin, around 4-5 millimeters. Cut the edges of the dough, so its in a large rectangular shape. Transfer the dough to a large baking sheet.

5. Spread the hazelnut mixture into the centre of the pie dough, but leave about an inch clear around the edges. Next lay the pear slices out vertically on top of the ground hazelnuts. Take the naked pie edges and fold back over top of the pear slices.

6. Whisk the egg together and brush over the pastry. Bake for ten minutes in a 425 degree over, then lower the temperature to 400 and bake for a further 30 minutes. Cool and serve with a dollop of creme fraiche.