Cranberry Pear Galette

Cranberry Pear Galette paired with our Cross-Dye Napkins in Dark Gray 

serves 8

1 single tender pastry crust (recipe below)

2 large ripe bosc pears, peeled and left whole

1 cup fresh or frozen whole cranberries

1 cup rapadura sugar (whole cane sugar)

2 tablespoons all purpose flour

zest of 1 orange or tangerine

3 tablespoons fresh orange or tangerine juice

1 teaspoon grated fresh ginger root

1 whole vanilla bean, split

 

Preheat oven to 375˚F. Line a baking sheet with parchment paper. 

Roll out pastry dough on a floured surface to a 1/8" thick circle. Trim and gather edges, reworking them into a disc to use for making decorations for the crust. Roll extra dough and cut out decorations with cookie cutters or freestyle using a knife or exacto-kinfe. Roll up crust gently onto rolling pin and transfer to the baking sheet. 

Cut pears in half lengthwise, keeping the stem intact on one half. Remove seeds with a paring knife or melon scoop. Thinly slice pear halves that have the intact stems, so as to keep the slices attached, and then fan them out. Thinly slice the other two pear halves and set pears aside. Mix together remaining ingredients in a mixing bowl. Spoon mixture onto the center of the pie crust, leaving a 2" overhang of crust, and saving some of the mixture to drizzle over pears after you arrange them. Arrange pears over the cranberry mixture, fanning and spreading them out. Fold the edges of the crust over the filling, tucking and overlapping as needed. Drizzle the remaining cranberry mixture over the pears. 

Brush crust with non-dairy milk and attach the decoration cut-outs. Brush the tops of decorations with non-diary milk.

Bake at 375˚F for 45-50 minutes on the upper third rack, until galette is bubbling and pears are fork tender. Remove from oven and allow to cool on a cooling rack for 30 minutes before cutting, so filling sets. Serve warmed or at room temperature. Remove split vanilla bean when serving. This galette will keep covered at room temperature for a few days. 

 


 

Tender Pastry Crust

makes a single crust

1-1/2 cups all purpose flour or 50/50 mix of all purpose and white whole wheat flour

1 teaspoon sea salt

1/2 cup vegan shortening (if salted omit the salt above)

1 tablespoon extra-virgin olive oil

ice water - about 5 tablespoons, give or take

 

Whisk flour and salt together in a mixing bowl. Cut shortening and olive oil into flour mixture using your clean hands or a pastry cutter until mixture resembles coarse bread crumbs. Add ice water 1 tablespoon at a time, stirring with a fork after each addition until dough holds together when squeezed in your hand. *The total amount of ice water needed will change depending on the weather, climate, humidity, season, etc., that is why you add it 1 tablespoon at a time. Form dough into a disc and cover with wrap while you prepare filling. The dough can also be refrigerated or frozen at this point to use at a later time. Allow it to come to room temperature before rolling it out. 

Fare Isle originally started as a blog to share Kaity's passion and deep roots for the culinary world, from cooking, baking, and creating her own recipes to growing, foraging and discovering where her food comes from. At the time she was pregnant with her now 4 year old son, Iley, who was {and continues to be} the inspiration she needed to follow her passions and further the blog into a sustainable small business.

Fare Isle focuses on farm to table pantry items, botanical skin care and wellness products all made by hand 30 miles out sea on the island of Nantucket. Together with her love and Iley's papa, Jacob, they grow and wild-harvest many of the ingredients used in our culinary provisions, teas and herbs as well as their Vital healing botanical apothecary. If they can't grow or find something locally they then source from organic sustainable suppliers. Products are made in small batches, often to order, and are packaged in recycled glass jars and bottles with environmentally friendly labels printed in the US.

If you happen find yourself on this faraway island out to sea be sure to visit their seasonal market stand in downtown Nantucket every Saturday.

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