Mini Pear Galettes with Ginger

Directions

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 ball into a disk about 8 inches wide. Wrap in the parchment and refrigerate for at least 1 hour but no more than 1 day before rolling out.
3. Preheat oven to 375 degrees.
4. Dust dough and 4 new sheets of parchment paper with flour. Cut dough disk into quarters. Round and slowly roll out dough into four individual circles, dusting with additional flour as needed and pressing pieces together if it cracks.
5. Transfer parchment with pastries to two baking sheets.

1. In a large mixing bowl, toss red and green pears, lemon juice, 2 tablespoons maple syrup, molasses, the remaining 1 teaspoon sugar, 1/2 teaspoon ginger, 1/4 teaspoon cinnamon and pinch of salt.

1. On each dough circle, overlap pear slices in a concentric circle alternating between red and green pears, leaving a 1 1/2-inch border. Drizzle any syrup remaining in bowl over fruit.
2. Using the parchment, lift edges of pastry and fold loosely over filling in 2- or 3-inch sections. It is fine if it cracks as you fold it.
3. Sprinkle sugar and nutmeg on top of each galette. Trim off any dough that overhangs parchment. Bake for 30 to 40 minutes, until edges are lightly browned.
4. In a small saucepan, heat remaining 1 tablespoon maple syrup, stirring until a thin glaze forms. Using a pastry brush, brush syrup glaze over warm fruit on each galette.
5. Let cool on baking sheet for at least 15 minutes. Lift parchment and galettes onto a platter and slide parchment out. Serve hot, warm or at room temperature.