To make this delicious Summer galette, start by making a batch of our sourdough pie crust and bake it with a delicious pear and almond filling.
Ingredients - for Frangipane
3 TBS softened unsalted butter
1/4 cup sugar
1/2 cup ground almonds
1 large egg
1 tsp vanilla extract
1 TBS GP flour2 pears, ripe but firm
1 TBS sugar
1/4 tsp ground cardamom
1/4 tsp ground cinnamon
Ingredients - for egg wash
Splash of water
Pinch of salt
Preheat oven to 375 F. Cream together butter and sugar. Mix in ground almonds, and then beat in eggs and vanilla. Finally, add in flour and mix to combine. Set this mixture aside.
Core the pears, and cut into 1/8" slices.
In a small bowl, combine sugar and spices.
Roll pastry dough into a circle, approximately 14" wide, and transfer to a baking sheet lined with parchment or a silicone mat.
Spread the frangipane mixture over the center of the pastry, leaving a 3-4" border uncovered. Arrange pear slices on top of the frangipane and sprinkle with spiced sugar. Fold over the edges of the dough. Brush pastry with egg wash and sprinkle with turbinado sugar or sliced almonds.
Bake on center rack for 30-35 minutes until light golden brown.