- 2 ½ cups all-purpose flour
- 2 tablespoons agave nectar (honey may also be used)
- ½ teaspoon kosher salt
- 16 tablespoons (2 sticks) Straus Creamery unsalted butter, chilled and cut into ½ -inch cubes, plus 2 tablespoons, melted
- 2/3 cup ice water
- 4 firm, local pears, peeled, cored and sliced into 1/4-inch wedges
- 1 ½ tablespoons fresh lemon juice
- ½ cup Marshall’s Farm honey
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 1 tablespoon ground cinnamon
- 7 ½ ounces Bellwether Farms crème fraîche
- Confectioners’ sugar, for dusting
Yield: four 6 ½-inch galettes
In a stand mixer, food processor or with a pastry blender, combine the flour, agave nectar and salt. Add the chilled butter, quickly pulsing until the butter is evenly distributed but still in very visible pieces. Add the ice water and quickly pulse again, until the dough just begins to come together. This should happen rather quickly, so be careful not to over mix. Gently pull the dough together and form into 4 discs of equal size. Wrap each disc in plastic wrap and refrigerate for at least 1 hour, or overnight.
When just about ready to use the dough, add the sliced pears, lemon juice, 2 tablespoons of honey and spices to a medium glass bowl. Gently toss to evenly coat the pears and set aside. Preheat the oven to 400° F.
On a floured surface, roll each dough disc out until about 6. inches in diameter. Arrange the pear slices in an overlapping circle, leaving a good amount of room from the edge of the dough, about 1 ½ inches. Pull the sides of the dough up over the pears, overlapping and pressing as you go. Using the back of a fork, make a pattern all the way around the edge of the dough, gently pressing down to ensure a good seal.
Place the galettes on parchment-lined baking sheets. Brush the dough and pears with the melted butter and drizzle a tablespoon of honey over just the pears in each galette. Bake for 25—30 minutes on the center racks of the oven until the crust is golden brown.
While the galettes bake, make the honey cream. In a medium glass bowl, whip together the creme fraîche and remaining 2 tablespoons of honey until well combined. Place in small decorative jars to send along with the galettes.
Remove the galettes from the oven and place on cooling racks. Once cool, dust each with confectioners’ sugar and package in a parchment- lined, airtight box with a festive bow.
These are best eaten within a day or two and can either be served at room temperature or warmed in a 350° oven for a few minutes before serving with the honey cream.