Ingredients
Scale
For the cinnamon walnut crust (makes 2 crusts – recipe uses 1 of them):
- 8 oz. (2 sticks) salted butter – cut into little cubes & frozen
- 6 – 8 Tablespoons vodka – stored in freezer (still liquid)
- 1 cup walnuts
- 2 1/2 cups white whole wheat flour (see notes for added fiber)
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 Tablespoon sugar
For the honey walnut pear filling (fills 1 crust – double the filling and topping to make 2):
- 1/2 cup walnuts
- 1/4 cup white whole wheat flour
- 1 – 2 teaspoons cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 Tablespoon honey
- 3 large pears, washed
- Juice of half a lemon
For the top (for 1 galette – use double for 2):
- 2 Tablespoons melted salted butter
- 2 Tablespoons honey
- 1/2 teaspoon cinnamon
- Turbinado (raw) sugar (optional)
Instructions
- Cut the butter into small cubes, set back on the butter wrapper on a plate and set in the freezer to chill. Pour some vodka into a small freezer-safe cup (or measuring cup) and set that in the freezer as well. Put the walnuts in a mini food processor and blend into tiny bits, almost like flour.
- When the butter is frozen and the vodka is very very cold, put the walnuts with the flour, cinnamon, sugar and salt in a food processor and pulse to mix well. Add the butter, a bit at a time, pulsing several times to cut the butter into the flour. Once the butter is all added, pulse again until the mixture is a crumble. Add the vodka, a Tablespoon at a time, pulsing after each add until the mixture starts to come together into a dough. Pour the dough out onto a clean surface and shape into two balls with your hands. Wrap each with plastic wrap, put in the fridge and let chill for at least an hour or up to several days.
- When you’re ready to make your galette, get the dough out of the fridge and let it set until room temperature. Smash with your hands to flatten one ball into a flat round disc. Use a rolling pin on a clean floured surface to roll it out to 1/8 inch thick. Carefully transfer the dough to a large flat pan (or pie pan – if using pie pan, gently press the dough down flat on the bottom).
- Prep the filling. First, in the food processor, blend together the walnuts with the flour, spices and salt until the nuts are very small bits, almost flour texture. Add the honey and pulse several times until the mixture starts to look like a crumb texture. Spread this mixture over the center 2/3 – 3/4 of the dough in the pie pan.
- Cut the pears into quarters, remove the core with a knife, then slice very thin. Arrange the slices over the walnut mixture. Squeeze the lemon juice over top of the pears. Fold the sides of the pastry up over the edges of the pears.
- Make the topping: melt the butter, then stir together with the honey and cinnamon. Brush this over the pears, using a little on the crust as well, then sprinkle with turbinado sugar.
- Bake at 375 F. for 30 – 40 minutes, turning half-way, until the crust is golden brown and the pears are tender. Let cool before slicing and enjoy!
Notes
- For faster results, you can use a ready-made pie crust.
- If you want more fiber in your crust, you can replace some of the flour with psyllium husk or other fiber powder. Use up to 5 Tablespoons psyllium. I think the psyllium actually helps the crust bind together better and you won’t even know it’s there from the taste.
- RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2023, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Keywords: Walnut, Honey, Pie, Galette, French, Pear