This may just be the best dessert ever.
Gluten free vegan pear galette with toasted almonds and a marsala caramel.
Gluten Free Pear Galette
- Baking Paper
- Baking Tray
- Mixing bowl
- Chopping Board
- Chopping Knife
- Kitchen Scales
- Measuring Utensils: 1/4 cup, tbsp, tsp, 1/2 tsp and a 1/4 tsp
- 450 grams bosc pears (brown) (thinly sliced and cored)
- 1 sheet frozen pre-packaged GF puff pastry
- 2 tbsp gluten free plain flour
- 4 tbsp brown sugar (or coconut)
- 1/2 tsp freshly grated nutmeg
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 2 tbsp vegan butter
- 1/4 cup raw almonds
- a little soy milk (or egg if you aren't vegan) to brush pastry with
- 4 tbsp marsala wine
- 4 tbsp brown sugar
- 1 tsp cornflour
- 1 tbsp water
- Preheat your oven to 180°C.
- Thaw pastry according to the packet instructions and roll out to about a 30cm circle.
- In a small mixing bowl stir together: flour, dry spices and sugar. Add the vegan butter and crumble it between your fingers to combine it with the flour mixture.
- Take your spice mixture and smear it onto the pre-prepared pastry leaving about a 2 inch border. Then top with your pears, fanning them out in circles leaving a circle in the centre. Tuck the pear slices horizontally, skin-side up, around the edge of the inner circle. Work toward the centre, using smaller slices as the circle gets smaller and rolling up a tiny piece to place in the very centre.
- Gently bring the edges of the pastry up and over the filling, creasing and pressing softly and carefully down. Brush egg (or soy milk if vegan) over the pastry so that it goes a deep golden brown colour.
- Place into the oven for 18-25 minutes or until the pastry is golden in colour and the pears are tender.
- Whilst your galette is in the oven it's time to make the toppings:
- Crush the almonds to a crumble and place on a baking tray. Add into the oven for 10 minutes or until the almonds have gone crispy and golden.
- In a small saucepan combine the marsala wine and sugar over medium heat, stirring until the sugar dissolves. Combine the cornflour with a tbsp of water in a small mug or bowl to make a slurry (make sure there are no lumps). Add the slurry to the marsala and sugar and turn up the heat to medium-high. Continuously stir until the sauce thickens to a caramel like consistency. Your caramel will cool as it thickens.
- Take your galette out of the oven and drizzle with marsala caramel and sprinkle with toasted almonds. I also topped with coconut whipped cream.