Galette is a French term for a flat tart that can be round or rectangular, sweet or savoury. You can use either pear or apple, or a combination of both, instead of the nashi.
INGREDIENTS:
2 sheets ready-rolled puff pastry
3 medium nashi (600g)
1/2 teaspoon finely grated lime rind
1/3 cup (80ml) lime juice
1/3 cup (80ml) water
1/2 cup (110g) caster sugar
30g butter, melted
1 tablespoon brown sugar
METHOD:
- Preheat oven to hot (220C/200C fan-forced). Lightly grease two oven trays.
- Cut pastry sheets in half; place two halves on each oven tray. Fold in long sides of each pastry piece about 2cm; press folded sections lightly then turn short ends in, making three small folds in each.
- Cut whole unpeeled nashi into 1cm slices. Discard small ends slices; you need 16 similar- size nashi rounds for this recipe.
- Combine rind, juice, the water and caster sugar in large heavy-based frying pan; stir over high heat, without boiling, until sugar is dissolved. Bring to a boil, add nashi to syrup, in batches if necessary; cook over low heat about 10 minutes or until just tender. Remove nashi from syrup with a slotted spoon; cool slightly. Reserve syrup in pan.
- Place nashi slices on pastry pieces; brush with combined melted butter and brown sugar.
- Bake, uncovered, about 20 minutes or until browned lightly.
- Meanwhile, boil reserved syrup about 10 minutes or until reduced to a thick glaze; brush hot galettes with glaze.
Cooking time -1 hour 15 minutes
Serves -4
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