LAVENDER PEAR AND CHERRY GALETTE

TASTES LIKE PIE but it’s easier

Galettes are almost stupid easy to make and look super upscale country bakery. It’s kinda worth it to throw a brunch just to make one and impress all of your friends—trust!

I was recently out in the North Fork in Long Island and had to pull over for a lavender farm I was passing called Lavender By The Bay. You know I had to leave with their Culinary English Lavender For Baking And Tea. In an effort to not simply shove cool food finds into my pantry and accidentally forget about them, I’ve been trying to try them out asap. So here’s what a did. There’s a little in the dough and more sprinkled on top. Digging the final look.

If you’re more of a fig or stone fruit human, check out my first galette here.

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LAVENDER PEAR AND CHERRY GALETTE

Yield: 1 Galette

Author: Michelle Williams

Prep time: 10 MinCook time: 30 MinInactive time: 1 H & 30 MTotal time: 2 H & 10 M

Ingredients

FOR THE DOUGH

• All Purpose Flour (1 1/2 cups)
• White Sugar (1 1/2 tsp)
• Salt 1/4 tsp
• Unsalted Butter (1 stick—aka. 8oz, cold, cubed)
• Culinary English Lavender (1 tbsp)
• Cold Water (1/3 cup)
• Egg (1, beaten with 1 teaspoon of water for the egg wash)

FOR THE FILLING

• Bartlett Pears (2, peeled, cored, and thinly sliced)
• Rainier Cherries (10, halved and pitted)
• Culinary English Lavender (1 1/2 tbsps)

KITCHEN ITEMS

• Stand Mixer
• Plastic Wrap
• Cutting Board
• Peeler
• Chefs Knife
• Rolling Pin
• Baking Sheet
• Silpat (optional)
• Pastry Brush

Instructions

TO MAKE YOUR DOUGH

1. Mix your lavender into your cold water and let sit.
2. In your stand mixer over a medium speed, combine your flour, sugar, salt, and butter.
3. Mix for about 10 seconds and then add in your lavender cold water.
4. Mix until you have a dough-like consistency—about 1 minute.
5. Use your hand to ball your dough. Form it into a disk and then wrap it with your plastic wrap.
6. Refrigerate till chilled—about 1 1/2 hours.

TO MAKE YOUR GALETTE

1. Preheat your oven to 400°.
2. Lightly dust your work station with flour.
3. Roll out your dough on the floured surface until it's about 1/4" thick.
4. Line your baking sheet with your Silpat.
5. Transfer dough onto your baking sheet.
6. Beautifully layer your pear slices in a spiraling pattern starting from the center of your dough and working your way out. Make sure to leave roughly an inch of dough uncovered around the edge.
7. Place cherries in the holes in the center of your pear slices.
8. Fold the edges of your dough over the outer most pieces of your pear slices.
9. Use your pastry brush to brush your egg wash over the folded over part of your dough (aka. the crust).
10. Sprinkle your lavender around the edges of your cherries.
11. Bake till your dough is golden—about 40 minutes.

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