- 1 1/4 teaspoons Cinnamon A Grade Ground Org
- 1/2 tablespoon Ginger root ground organic
- 1/2 teaspoon Sea Salt regular 5# pkg.
- pinch Nutmeg ground organic
- 2 cups white whole-wheat flour, plus more for rolling
- 1 tablespoon + 1 teaspoon sugar
- 1 1/2 teaspoons lemon zest, freshly ground
- 3 tablespoons butter, cut into pieces
- 2/3 cup light cream cheese, cut into pieces
- 3 tablespoons vegetable oil
- 2 tablespoons milk
- 1 pound red pears, cored and cut into 1/2-inch-thick slices
- 1 pound green pears, cored and cut into 1/2-inch-thick slices
- 2 tablespoons fresh lemon juice
- 3 tablespoons maple syrup
- 1 tablespoon molasses
For the pastry dough
1. In a food processor, combine flour, 1 tablespoon sugar, 1 teaspoon cinnamon, 1/2 tablespoon ginger, lemon zest and 1/2 teaspoon of salt. Pulse until well mixed. Add butter and cream cheese and pulse until a coarse meal forms. Add oil and pulse until well blended. Add milk and pulse until small clumps form.
2. Transfer dough to a sheet of parchment paper and press into a ball, then press the ball into a disk about 8-inches wide. Wrap in the parchment and refrigerate for at least 1 hour and no more than 1 day before rolling out.
3. Preheat oven to 375 degrees.
4. Dust the dough and 4 new sheets of parchment paper with flour. Shape into a disk and cut in quarters. Slowly roll out dough into four individual circles, dusting with additional flour as needed and pressing the pieces together if it cracks.
5. Transfer parchment with pastries to two baking sheets.
For the pears
1. In a large mixing bowl, toss pears, lemon juice, 2 tablespoons maple syrup, molasses, 1 teaspoon sugar, flour, 1/2 teaspoon ginger, 1/4 teaspoon cinnamon and pinch of salt.
1. On each dough, overlap pear slices in a concentric circle, leaving a 1.5-inch border. Alternate between concentric circles of red and green pears. Drizzle any syrup left in the bowl over the fruit.
2. Use the parchment to lift the edges of the pastry and fold loosely over the filling in a 2 or 3 inch sections. It may crack as you fold it, but that’s fine.
3. Sprinkle sugar and nutmeg on top of each dough. Trim off any dough that overhangs parchment. Bake for 30 to 40 minutes, until the edges are lightly browned.
4. In a small saucepan, heat 1 tablespoon maple syrup, stirring until a thin glaze forms. Use a pastry brush to brush the glaze over the warm fruit on each with a pastry brush.
5. Let cool at least 15 minutes on the baking sheet. Lift parchment and galettes onto a platter and slide the parchment out. Serve hot, warm or at room temperature.