PEAR GALETTE with a rooibos glaze
South African supermarkets have the tendency to sell big bags of pears, which in the beginning are all super unripe and within a couple of days every last one of them is so ripe and juicy that it must be eaten NOW.
That’s what happened this morning. A bag full of ripe pears – half of them I blended into a smoothie and half of them are here, in their full delicious glory.
This recipe is a complete dream, if I may say so without tooting my own horn too much. I ate a piece, texted my boyfriend a picture captioning “Omg I made something reaaaallllyyyyy tasty” (exact words btw) and continued to eat two more slices without having a single regret. (Still none :)))))) )
I’m pretty sure that this dough recipe will work with any fruit, but these pears were just perfect. Place a couple of tablespoons of coconut whip or ice cream of top and you are in heaven!
150g unbleached all-purpose flour
25g whole wheat flour
1 tbsp sugar
1/2 tsp salt
115 ml coconut oil, cold
approximately 30 ml water
150 ml rooibos tea
3 tbsp sugar
1/2 tsp vanilla seeds
3 tbsp maple syrup, for brushing
2 pears, cut in half length-wise, seeds removed and thinly sliced
Icing sugar, for dusting
Coconut whipped cream, to serve
Preheat oven to 200C.
Place the flours, sugar and salt in a food processor and pulse to combine. Add the coconut oil and pulse until the mixture resembles breadcrumbs. Start dripping in cold water while the machine is running until the dough comes together. Take it out, form a ball, flatten it into a disc, wrap in cling wrap and place in the fridge for 15 minutes.
Now make the rooibos glaze by bringing the tea, sugar and vanilla to a boil and reducing it until the consistency of syrup.
Roll out the dough between two sheets of baking paper. Arrange the pears on top, fanning them out and leaving a bit of room from the sides. Bring the sides of the dough over the pears, smudging together any bits that tear. Brush the pears with the rooibos glaze and the dough with the maple syrup. Place in the oven at 200C for 15-20 minutes until slightly golden. Serve warm with coconut whipped cream. Enjoy!