Pear, Apple, & Brie Galette

Information

Difficulty: Challenging
Prep Time: 60 minutes
Cooking Time: 45 minutes
Total Time: 2 Hours & 45 Minutes
Serves: 12
Nutrition Per Serving(Cals/Fat/Protein/Carbs): 255/16g/5g/24g
Total Cost/Cost Per Serving: $12.32/$1.03

Ingredients

1 & 1/2 cups all-purpose flour
plus more for workspace
12 tbsp unsalted butter
1/4 cup ice water
2 tbsp granulated sugar
1 tsp sea salt
6 oz. Brie cheese
1 Granny Smith Apple
1 McIntosh Apple
1 Bosc Pear
2 tbsp honey
1 tbsp ground cinnamon
1 tbsp ground allspice
1 tsp nutmeg
Non-Stick Cooking Spray

Equipment

Oven
Sheet Tray (lined w/ foil)
Mixing Bowl
Cutting Board
Apple Corer
Rubber Spatula
Whisk
Pastry Brush
Rolling Pin
Plastic Wrap

Instructions

For Dough:, 1. Slice butter into 1 inch pats and place in freezer for at least 10 minutes.

2. In mixing bowl, whisk together sugar, salt, and flour.

3. Add butter to flour mixture in bowl. Mix with hands, combining until mixture begins to resemble gravel. Clumps should be larger than a pea, do not over-mix.

4. Pour 1/2 of ice water into mixture and begin to knead in bowl. Sprinkle flour over clean countertop and move dough mixture to counter.

5. Add water, as necessary, just enough to bring dough together into one piece.

6. Form dough into a 6 inch disc. Wrap with plastic wrap and place in refrigerator for at least 1 and up to 24 hours.

For Filling:

7. Pre-heat oven to 400 degrees. Use apple corer to remove cores from apples. Slice apples into 1/4 inch thick slices, trying to make pieces as rectangular as possible. Place slices in clean mixing bowl.

8. Slice pears in same manner as apples, removing tough center flesh.

9. Mix pears, apples, honey, cinnamon, nutmeg, and allspice with rubber spatula. Ensure even coverage of all fruit.

10. Slice brie into even 1/4 inch thick slices.

11. Remove dough from plastic wrap and place on clean, floured countertop. Roll dough with rolling pin, turning 90 degrees after each roll. Roll dough into a 14 inch circle.

12. Spray foil-lined tray with non-stick spray. Carefully transfer dough to tray, making sure it does not fold on itself. Dough will hang over edges of tray.

13. Evenly distribute brie slices over dough, leaving 1.5 inches around the edge uncovered.

14. Alternating Granny Smith, pear, McIntosh, Granny Smith, pear, arrange fruit with all pieces facing in same direction. Pieces should overlap slightly. You will likely have leftover fruit.

15. Once brie is covered by fruit, carefully fold edges of dough over edges of fruit. Use finger in corners where dough overlaps to ensure it lays flat.

16. Whisk egg until completely beaten. Use pastry brush to brush egg-wash around edges of crust.

17. Bake uncovered for 20 minutes. Rotate tray. Continue to bake until all crust is golden brown, about 25-30 minutes.

Pairs With

Chablis
Chardonnay
Dessert Wines
Hard Apple Ciders
Lagers & Pilsners