Ingredients:
- For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled and diced
- 1/4 cup ice water
- For the Filling:
- 3 ripe but firm pears, thinly sliced
- 1/4 cup shelled pistachios, chopped
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
- For the Honey Drizzle:
- 1/4 cup honey
- 1 tablespoon water
Instructions:
- Make the Crust: In a large bowl, whisk together flour and salt. Add the diced butter and use your fingers or a pastry blender to cut the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, mixing with a fork until the dough just comes together. Do not overmix. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Filling: In a medium bowl, toss the sliced pears with the chopped pistachios, cinnamon, nutmeg, brown sugar, and lemon juice. Set aside.
- Assemble the Galette: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer the dough to a baking sheet lined with parchment paper. Arrange the pear filling in the center of the dough, leaving a 2-inch border. Fold the edges of the dough over the filling, pleating as you go to create a rustic edge.
- Bake: Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Make the Honey Drizzle: While the galette is baking, combine the honey and water in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, until the mixture is slightly thickened. Remove from heat and set aside.
- Serve: Drizzle the warm honey glaze over the baked galette and serve warm or at room temperature.