A blend of chai spices add a warm, cozy flavor to this simple pear galette with a flaky & buttery buckwheat crust.
4 ¼ ounces (1 cup) gluten-free all-purpose flour (I like Pamela’s)
1 ounce (¼ cup) buckwheat flour
1 tablespoon coconut sugar
½ teaspoon salt
4 ounces unsalted butter, cold
3 ½ – 4 ounces (7–8 tablespoons) ice water
1 lb 6 ounces thinly-sliced Bosc pears (about 3 pears)
1 ¼ ounces (¼ cup) coconut sugar
2 tablespoons arrowroot starch
1 ½ teaspoons lemon juice
1 ½ teaspoons cinnamon
1 teaspoon ginger
1 teaspoon cardamom
¾ teaspoon all spice
½ teaspoon vanilla bean powder
¼ teaspoon black pepper
heavy pinch of salt
1 tablespoon gluten-free all-purpose flour, plus extra for dusting
1 tablespoon heavy cream
demerara sugar, for sprinkling
8 ¼ ounces (1 cup) heavy cream
2 tablespoons honey
¼ teaspoon cardamom
In a bowl, whisk together the gluten-free all-purpose flour, buckwheat flour, coconut sugar, and salt.
Using the large-hole side on a box grater, grate the butter into the mixture and toss until coated in flour and dispersed. Add 3 ounces (6 tablespoons) ice water and work in gently with hands, beginning to bring dough together in a ball. Add remaining 1-2 tablespoons ice water as needed until the dough forms a ball that is neither dry nor sticky, being careful not to overwork.
Wrap in plastic wrap and refrigerate for about 45 minutes. Meanwhile, prepare filling.
Filling & Assembling
In a large bowl, toss together the sliced pears, arrowroot starch, lemon juice, spices, and salt until pears are evenly coated in mixture.
Lightly flour a sheet of parchment sized to fit a standard baking sheet.
Flour surface of dough lightly and roll out on parchment to a 12″ round, adding more flour as needed to prevent sticking. Dust surface with 1 tablespoon gluten-free flour and arrange pear slices concentrically on top of dough, overlapping pieces slightly and leaving a 2” border around the outside edge.
Lift galette with parchment and transfer to a baking sheet. Refrigerate for about 10 minutes. Meanwhile, preheat oven to 400ºF.
Just before baking, remove galette from refrigerator and carefully fold and pleat edges over outer border of filling. Brush crust with cream and sprinkle entire galette generously with demerara sugar.
Bake galette in preheated oven for 25-30 minutes, until crust is golden, tenting with foil if necessary during baking to prevent excess browning.
Galette is best served freshly baked, either warm or at room temperature. Serve with honey-cardamom whipped cream if desired.
Honey-Cardamom Whipped Cream
In the bowl of a stand mixer fitted with the wire whip attachment (or using a bowl and handheld electric mixer), beat the cream on medium-high speed until thickened. Add honey and cardamom and continue to beat just until cream holds its shape.