Pear, Dried-Cherry and Almond Galette

Name: Pear, Dried-Cherry and Almond Galette
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons almond extract; 99 grams almond paste, cut into small pieces; 59 milliliters sliced almonds; 567 grams ripe but firm Bosc pears (about , peeled, cored, halved, sliced crosswise 1/4-inch thick; 79 milliliters dried cherries; 2 larges eggs; 2 Tbsps all-purpose flour; 490 grams box frozen puff pastry (2 sheets), thawed; 5 Tbsps sugar; 3 Tbsps unsalted butter, at room temperature

Pear, Dried-Cherry and Almond Galette requires around 1 hour and 5 minutes from start to finish. This vegetarian recipe serves 8. One serving contains 566 calories, 9g of protein, and 34g of fat. Head to the store and pick up almond extract, butter, puff pastry, and a few other things to make it today. It works well as an affordable side dish.

Instructions

Place almonds in a skillet over medium heat. Cook, shaking skillet often, until nuts are lightly toasted, 5 to 7 minutes.

Ingredients you will need

Almonds

Nuts

Equipment you will use

Frying Pan

Transfer to a bowl.

Equipment you will use

Bowl

Preheat oven to 375F; line a large baking sheet with parchment.

Equipment you will use

Baking Sheet

Oven

Place one sheet of puff pastry on a lightly floured surface.

Ingredients you will need

Puff Pastry Sheets

Brush it lightly with water; place second sheet on top. Using a rolling pin, roll pastry sheets together into a 12-inch square, then trim into a 12-inch circle.

Ingredients you will need

Water

Roll

Equipment you will use

Rolling Pin

Transfer to lined baking sheet; refrigerate.

Equipment you will use

Baking Sheet

In a bowl, using an electric mixer on medium speed, beat almond paste, 3 Tbsp. sugar and 1 egg until smooth. Beat in butter and almond extract until smooth. Stir in flour.

Ingredients you will need

Almond Extract

Almond Paste

Butter

All Purpose Flour

Sugar

Egg

Equipment you will use

Hand Mixer

Bowl

Spread mixture evenly over pastry, leaving a 1-inch border. Fan pears in a circle over filling. Scatter cherries on top. Fold pastry edges over filling, pleating as you go, leaving center of pears exposed. The pastry should tightly enclose pears and filling.

Ingredients you will need

Cherries