Pear and Cranberry Galette

Makes 1 large Galette


For the Pastry:

2½ cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon ground cardamom
14 tablespoons unsalted butter, cold and cut into chunks
1 large egg yolk
½ teaspoon vanilla
2 tablespoons ice-cold sweet wine

For the Galette Filling:

6-8 pears, cored and cut in wedges, ½-inch thick
¾ cup fresh cranberries
½ cup sugar
¼ cup brown sugar
2 tablespoons lemon juice
1 tablespoon lemon zest
Pinch of cinnamon
Pinch of ground cardamom


In a medium bowl combine flour, sugar, salt and cardamom. Next, cut in butter with a pastry blender or two forks until mixture resembles coarse meal. In a small bowl, lightly beat egg yolk and vanilla; add ice-cold sweet wine. Add the egg mixture to flour mixture and mix just until dough comes together without being wet or sticky; be careful not to overwork dough. Flatten into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour.

Preheat oven to 400°F. Meanwhile, combine pears and cranberries with sugars, lemon juice, zest, and spices, and set aside. Once dough has been chilled, remove from refrigerator and generously flour your work surface and roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Pile pear mixture into the center of the dough, leaving a 1½-inch border. Fold the border over the pears, pleating the edge to make it fit. The center will be open. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes; then slide the galette onto a serving plate.