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Pear & Walnut Galette

Ingredients

  • Crust
  • 2 cups (500 mL) Robin Hood® Original All Purpose Flour
  • 3/4 tsp (4 mL) salt
  • 1 cup (250 mL) Crisco® All-Vegetable Shortening or Crisco® One Cup Stick
  • 1 egg
  • 2 tbsp (30 mL) cold water
  • 1 tbsp (15 mL) white vinegar
  • Filling
  • 4 pears peeled, cored and sliced
  • 1 cup (250 mL) coarsely chopped walnuts
  • 1/2 cup (125 mL) SUGAR IN THE RAW® Natural Turbinado Suga
  • 1/4 cup (50 mL) Robin Hood® Original All Purpose Flour
  • 1 tsp (5 mL) ground cinnamon
  • 1 tsp (5 mL) ground ginger
  • 1/2 tsp (1 mL) ground nutmeg
  • Topping
  • 1 egg, beaten
  • 1/4 cup (50 mL) SUGAR IN THE RAW® Natural Turbinado Sugar

Directions

1. Preheat: oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Crust: Combine flour and salt in a large mixing bowl. Cut shortening into flour with pastry blender or 2 knives until mixture is blended and shortening resembles pea-sized pieces. Beat egg, water and vinegar together. Pour all liquid evenly over flour mixture. Stir with fork until all of the mixture is moistened. Immediately roll dough out on a lightly floured surface, into a 16” (40 cm) circle. Don’t worry if it comes out a different shape, the more rustic looking the better! Transfer pastry to prepared baking sheet. If dough tears, just push it back together.
3. Filling: Combine pears, walnuts, sugar, flour, cinnamon, ginger and nutmeg in a large bowl. Pile fruit mixture in middle of pastry, leaving a 2” (5 cm) border. Fold edges over, overlapping slightly. Brush pastry with beaten egg and sprinkle with sugar.
4. Bake: in preheated oven 65 to 70 minutes, or until crust is dark golden brown and pears are tender. Cool on wire cooling rack. Serve warm or at room temperature.

TIP: Galette can be baked a day ahead. Store wrapped with foil or plastic wrap at room temperature.

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Related Recipes

Pear & Walnut Galette

Ingredients

  • Crust
  • 2 cups (500 mL) Robin Hood® Original All Purpose Flour
  • 3/4 tsp (4 mL) salt
  • 1 cup (250 mL) Crisco® All-Vegetable Shortening or Crisco® One Cup Stick
  • 1 egg
  • 2 tbsp (30 mL) cold water
  • 1 tbsp (15 mL) white vinegar
  • Filling
  • 4 pears peeled, cored and sliced
  • 1 cup (250 mL) coarsely chopped walnuts
  • 1/2 cup (125 mL) SUGAR IN THE RAW® Natural Turbinado Suga
  • 1/4 cup (50 mL) Robin Hood® Original All Purpose Flour
  • 1 tsp (5 mL) ground cinnamon
  • 1 tsp (5 mL) ground ginger
  • 1/2 tsp (1 mL) ground nutmeg
  • Topping
  • 1 egg, beaten
  • 1/4 cup (50 mL) SUGAR IN THE RAW® Natural Turbinado Sugar

Directions

1. Preheat: oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Crust: Combine flour and salt in a large mixing bowl. Cut shortening into flour with pastry blender or 2 knives until mixture is blended and shortening resembles pea-sized pieces. Beat egg, water and vinegar together. Pour all liquid evenly over flour mixture. Stir with fork until all of the mixture is moistened. Immediately roll dough out on a lightly floured surface, into a 16” (40 cm) circle. Don’t worry if it comes out a different shape, the more rustic looking the better! Transfer pastry to prepared baking sheet. If dough tears, just push it back together.
3. Filling: Combine pears, walnuts, sugar, flour, cinnamon, ginger and nutmeg in a large bowl. Pile fruit mixture in middle of pastry, leaving a 2” (5 cm) border. Fold edges over, overlapping slightly. Brush pastry with beaten egg and sprinkle with sugar.
4. Bake: in preheated oven 65 to 70 minutes, or until crust is dark golden brown and pears are tender. Cool on wire cooling rack. Serve warm or at room temperature.

TIP: Galette can be baked a day ahead. Store wrapped with foil or plastic wrap at room temperature.