Pear Galette

INGREDIENTS

  • 3 Pears
  • 65g Butter
  • 1 tspn Lemon thyme leaves
  • 375g Careme butter puff pastry
  • 50g Almond Meal
  • 1 Egg
  • 25g Plain Flour
  • a pinch of Sea Salt
Print Recipe

Preheat oven to 220C.

Drizzle pears with a little Verjuice to stop them oxidising.

Drain any excess Verjuice off pears. Place in pan with one table spoon of butter on a high heat and cook for five minutes or until caramelised.

Once caramelised, deglaze the pears with the remaining Verjuice and a teaspoon of lemon thyme leaves.

Lay out Careme butter puff pastry on a baking tray lined with baking paper and trim edges to create a circle. Set aside.

Add the almond meal, remaining butter, egg, plain flour and salt to a food processor and blend until a smooth paste is formed.

Top the Puff pastry the almond mixture, leaving a two centimetre space from the edge of the pastry.

Lay the pears on top of the almond mixture.

Fold the pastry edges in, pinching as you go to ensure the pastry remains in place.

Place in the oven and cook for twenty minutes or until pastry is golden.

Remove from the oven and set asides to cool. Top with fresh lemon thyme leaves and serve.