Apple-Pear Galettes with Walnut Streusel

Adapted from Food & Wine; you could add a bit of ginger, cardamom or some dried cherries to the filling if you wanted to jazz it up a bit but I loved it with just a touch of cinnamon. It makes one smallish galette or 4 mini galettes. I served these with a bit of bourbon buttered pecan ice cream and a cup of coffee. Perfect for autumn! I make the filling only right before I’m ready to form the galettes. 

Crust:

1 cup flour

1 stick cold unsalted butter, cut into cubes

1/4 t salt

2-4 T cold water

Process butter, flour and salt in food processor until butter is in small pieces; empty mixture into a large bowl and toss 2 T water with a fork into the crumbs- check to see if it holds together, if not, add more water and dump out dough onto the counter. Divide into 4 pieces and form into disks; wrap in plastic wrap and refrigerate for 1 hour.

Streusel: (this makes more than you need- just seal it up and stick it in the freezer for when you need it; it freezes well)

1/3 cup light brown sugar

2 T sugar

1 cup walnuts or pecans

1 1/2 t ground cinnamon

1 cup flour

1 1/2 t vanilla

8 T room temperature unsalted butter cut into cubes

Pinch of salt

Pulse in food processor until coarse and crumbly; pinch into small clumps when topping the galettes.

Filling (to be made right before baking):

1/2 ripe pear; sliced into approximately 1/4 inch by 1/2 inch pieces (in other words: small)

1/2 large apple, peeled (I like honeycrisp) and cut the same as the pear

2 T sugar

1 t lemon juice

Cinnamon to taste

(Anything else you’d like in there: candied ginger pieces, dried cherries, raisins etc.)

Combine gently.

Preheat oven to 400º; if you have a pizza stone, let this preheat for about 1 hour.

Roll out each piece of dough to about a 7” round; divide the filling among the rounds and top with whatever amount of streusel topping you want on there. Fold in the edges of the pie dough over the topping and transfer the galettes to a piece of parchment or a parchment-lined rimmed baking dish. At this point, you can brush the dough with an egg wash and sprinkle with sugar if you want it a bit sweeter; I did not do this but it is up to you. Bake for about 40 minutes, sliding the parchment directly onto the pizza stone if using and covering the tartlets loosely with foil after about 25 minutes or so to avoid burning the streusel topping.