Ingredients:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ¼ cup finely ground almonds
- 1 tablespoon granulated sugar
- ½ cup (1 stick) unsalted butter, cold and cubed
- ¼ cup ice water
- 1 tablespoon coarse sea salt
For the Filling:
- 4 ripe but firm pears, peeled, cored, and thinly sliced
- 1 cup fresh or frozen cranberries
- ½ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of ground cloves
- 1 tablespoon lemon juice
Instructions:
- Make the Crust: In a large bowl, whisk together the flour, salt, almond meal, and sugar. Cut in the cold butter using a pastry blender or two forks until the mixture resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix.
- Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Filling: In a large bowl, combine the sliced pears, cranberries, sugar, flour, cinnamon, nutmeg, cloves, and lemon juice. Toss to coat evenly.
- Assemble the Galette: Preheat oven to 375°F (190°C). Lightly grease a baking sheet.
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to the prepared baking sheet. Spread the pear and cranberry filling evenly over the dough, leaving a 2-inch border. Fold the edges of the dough over the filling, pleating as needed. Brush the exposed dough with water or egg wash. Sprinkle with coarse sea salt.
- Bake: Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling. Let cool slightly before serving.
Enjoy!