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Hairy recipe: Pear and Ginger Galette

1 portion of potato pastry, made with spelt instead of white flour, well chilled.

For the filling:

Juice of ½ lemon

3-4 firm (ie., not over ripe) pears

1 tbsp soft muscavado sugar

1 piece of stem ginger, rinsed and finely chopped

1 tsp ground ginger

A pinch

A pinch of ground cardamom

A rasping of nutmeg

10g butter

To finish:

Beaten egg, to glaze

To serve:

Low fat crème fraiche

Preheat the oven to 200C. Roll out the pastry into a large round – it doesn’t matter if it is a bit rough around the edges as the finished dish should look a little rustic. Lightly dust a baking tray with flour, then carefully transfer the rolled out pastry onto it.

Put the lemon juice in a bowl. Peel and core the pears, then slice into thin wedges. Add to the bowl of lemon juice as you go, turning regularly. This will stop the apples browning. Mix the sugar, stem ginger and spices together, then sprinkle over the pear slices and mix thoroughly, but gently – you don’t want your apple slices to break.

Arrange the apple slices in the centre of the pastry, making sure you leave a 5cm border. Pour over any sugary liquid left in the bowl. Dot with the butter, then fold the border of pastry over the pears, leaving most of them exposed. Brush the pastry with the beaten egg.

Bake in the preheated oven for around 35-40 minutes until crisp and golden brown. Serve warm with spoonfuls of crème fraiche.


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