TOFFEE PEAR GALETTE

Time to make the pies!! It will be Thanksgiving in a few days, so break out your rolling pins and sprinkle that flour! I decided to try something a little different for our dessert table this year--don't worry family, we will still have the traditional pumpkin, pecan, chocolate cream, coconut cream, lemon and banana cream. I have been following The Baker Chic cooking blog (http://www.the-baker-chick.com) for a while and she makes some amazing desserts. She posted this a few days ago and I decided I must try. NOT mad about it! So delicious and what a great combination--pear and toffee. I did cook it on my pizza stone to keep the crust crisp.  I think this might become a regular with us. Would be great with a scoop of ice cream too!

crust:
1 1/4 cup All-purpose flour
1/2 tsp salt
1/2 tsp sugar
1 stick (1/2 cup) cold unsalted butter cut into small cubes
1/4-1/2 cup of ice water
1 egg white
course sugar for sprinkling
filling:
2-3 firm ripe pears peeled and sliced
1 tsp ground cinnamon

toffee sauce:
1/2 cup dark brown sugar
1/2 cup heavy cream
1/2 cup (1 stick) butter
1/4 tsp salt

directions:
Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds. (You can also do all this with two knives or a pastry blender.)

Flatten dough into a round disc and cover with plastic wrap. Chill for at least an hour.

For toffee sauce:
Combine all ingredients in a medium sauce pan. Simmer on low until butter is melted and sugar is dissolved. Raise heat to medium and cook for 8-12 minutes, stirring occasionally until sauce has reduced to about a cup.

assembly:
When dough is chilled, on a well-floured surface, roll it out into a 10-12 inch round. Gently move it to your baking sheet. Arrange pears around the inside, leaving a 2 inch border around the edge. Fold the edges in, overlapping each over the other like an accordion. Sprinkle cinnamon over the pears and brush or drizzle them with about 1/4 cup of the toffee sauce. 

 

Bake at 375 for 45-50 minutes or until fruit is bubbly and crust is golden and firm. (You really want the bottom to crisp up so don't take it out too soon. I baked it on my pizza stone). Cool slightly and drizzle with more toffee sauce. (You may have some leftover- it would be delicious on ice cream!)