Crust (Makes 2 Galettes)
½ cup Humboldt Creamery organic butter
1½ cups all-purpose flour
½ teaspoon salt
¼ cup cold water
1 teaspoon half-cinnamon/half-sugar mixture
½ teaspoon Demerara sugar (optional)
Preheat oven to 350°F. Using a pie dough cutter, blend shortening, butter, flour and salt together to cornmeal stage. Place in a medium bowl and slowly add cold water, mixing with a fork, until dough comes together. Add more water if necessary. Form into a ball, cover and chill at least 2 hours before rolling out.
4-5 pears, peeled, cored, sliced into ¼-inch slices
¼ teaspoon vanilla extract
½ teaspoon cinnamon
Pinch of salt
¼ cup granulated sugar
1 tablespoon all-purpose flour
Demerara sugar for sprinkling
Toss fruit with vanilla extract, cinnamon, salt, granulated sugar and flour. Let stand while you roll out the crust.
To assemble the Galette:
Cut the dough ball into two pieces. Roll the crust out to a 10-inch circle, a little thinner than ¼ inch and lay inside a pie dish (edges will drape over the dish). Arrange the fruit leaving a 2-inch border along the edge. Pour excess juices from the pears over the top. Fold the edges of the crust over the fruit. Mix the egg and 1 tablespoon water in a small bowl. Brush the egg wash over all edges of the galette and then sprinkle entire galette with Demerara sugar.
Bake 55 minutes, until golden brown.