{"id":10622,"date":"2012-11-27T03:27:59","date_gmt":"2012-11-27T08:27:59","guid":{"rendered":"http:\/\/willceau.com\/news\/?p=10622"},"modified":"2019-11-25T22:08:42","modified_gmt":"2019-11-26T03:08:42","slug":"pear-raspberry-galette","status":"publish","type":"post","link":"https:\/\/willceau.com\/news\/2012\/11\/27\/pear-raspberry-galette\/","title":{"rendered":"Pear Raspberry Galette"},"content":{"rendered":"<p><a href=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?ssl=1\"><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"6237\" data-permalink=\"https:\/\/willceau.com\/news\/2012\/01\/17\/apple-cake\/food-header-1-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" data-orig-size=\"640,144\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"Food-Header-1\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" class=\"aligncenter size-full wp-image-6237\" title=\"Food-Header-1\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=640%2C144&#038;ssl=1\" alt=\"\" width=\"640\" height=\"144\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=300%2C67&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/a><\/p>\n<p><a href=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/11\/PearGalette.jpg?ssl=1\"><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"10623\" data-permalink=\"https:\/\/willceau.com\/news\/2012\/11\/27\/pear-raspberry-galette\/peargalette\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/11\/PearGalette.jpg?fit=640%2C480&amp;ssl=1\" data-orig-size=\"640,480\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"PearGalette\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/11\/PearGalette.jpg?fit=640%2C480&amp;ssl=1\" class=\"aligncenter size-full wp-image-10623\" title=\"PearGalette\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/11\/PearGalette.jpg?resize=640%2C480&#038;ssl=1\" alt=\"\" width=\"640\" height=\"480\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/11\/PearGalette.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/11\/PearGalette.jpg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/11\/PearGalette.jpg?resize=400%2C300&amp;ssl=1 400w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/a><\/p>\n<p>This is one of the desserts I served on Thanksgiving. I&#8217;m pretty sure that <em>galette<\/em> translated means <em>&#8220;I seem to have misplaced my pie plate&#8221;.<\/em> No matter, all you need is some pie dough, fruit, sugar, a little flour and vanilla and you&#8217;ve got yourself a rustic beauty! You can put this together quickly, I like to think of it as a pie without all the fuss!<!--more--><\/p>\n<p>For the pastry:<\/p>\n<ul>\n<li>1 1\/4 cups flour<\/li>\n<li>1\/4 teaspoon salt<\/li>\n<li>8 tablespoons cold butter<\/li>\n<li>1\/4 cup ice water<\/li>\n<\/ul>\n<p>For the filling:<\/p>\n<ul>\n<li>5 to 6 ripe pears, peeled, cored and sliced<\/li>\n<li>1\/2 pint of raspberries<\/li>\n<li>1 tablespoon fresh lemon juice<\/li>\n<li>2\/3 cup granulated sugar<\/li>\n<li>1\/4 teaspoon cinnamon<\/li>\n<li>1 teaspoon vanilla extract<\/li>\n<li>1 egg<\/li>\n<li>1 teaspoon milk<\/li>\n<\/ul>\n<p>1. In the bowl of a food processor combine flour, salt, and butter. Pulse until mixture resembles course crumbs. Add ice water, a tablespoon at a time, until dough begins to clump. Form into a disk by hand, wrap in plastic and refrigerate dough for at least an hour.<\/p>\n<p>2. Roll out dough on a lightly floured surface to a 13&#8243; round. Transfer dough to a parchment lined baking sheet.<\/p>\n<p>3. Peel, core, and slice the pears, toss with lemon juice. Add sugar, cinnamon and vanilla, fold in the raspberries.<\/p>\n<p>4. Scoop the fruit onto the dough, leaving a 2 inch border all around. Fold the dough over the fruit and pleat the edges as you work your way around, you&#8217;ll wind up with a tart that&#8217;s approximately 9&#8243; in diameter. Place the tart in the freezer for an hour, this will help it keep it&#8217;s shape.<\/p>\n<p>5. Preheat oven to 350\u00ba, remove galette from freezer. Make an egg wash by beating an egg with a teaspoon of milk, brush on the pastry, and sprinkle with sugar. Bake for 50 to 60 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is one of the desserts I served on Thanksgiving. I&#8217;m pretty sure that galette translated means &#8220;I seem to have misplaced my pie plate&#8221;. No matter, all you need is some pie dough, fruit, sugar, a little flour and &hellip; <a href=\"https:\/\/willceau.com\/news\/2012\/11\/27\/pear-raspberry-galette\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[95,1238],"tags":[2108,2107,2066],"class_list":["post-10622","post","type-post","status-publish","format-standard","hentry","category-glorious-food","category-lovin-from-the-oven","tag-fruit-tart","tag-pears","tag-raspberries"],"jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-2Lk","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":38627,"url":"https:\/\/willceau.com\/news\/2022\/08\/30\/peach-strawberry-galette-2\/","url_meta":{"origin":10622,"position":0},"title":"Peach Strawberry Galette","author":"Tina Garceau","date":"August 30, 2022","format":false,"excerpt":"The lazy man's pie, roll out the dough, fill with fruit, and turn up the sides! This galette is doable on a hot day because it bakes in only 30 minutes. It was delish! For the crust: 1 1\/3 cups flour 1\/2 teaspoon salt 8 tablespoons cold butter 1\/4 cup\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/08\/PeachStrawberryGalette.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/08\/PeachStrawberryGalette.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/08\/PeachStrawberryGalette.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":35191,"url":"https:\/\/willceau.com\/news\/2020\/09\/21\/apple-pear-galette\/","url_meta":{"origin":10622,"position":1},"title":"Apple Pear Galette","author":"Tina Garceau","date":"September 21, 2020","format":false,"excerpt":"Looks like we're slowly easing into fall. Gone is the oppressive heat and humidity, and we're heading into sweater weather. To celebrate this momentous occasion, I made an enormous pot of soup and this apple - pear galette. Granny Smith apples and Bartlett pears tossed with sugar and cinnamon, and\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2020\/09\/ApplePear.jpg?fit=640%2C480&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2020\/09\/ApplePear.jpg?fit=640%2C480&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2020\/09\/ApplePear.jpg?fit=640%2C480&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":13659,"url":"https:\/\/willceau.com\/news\/2013\/09\/16\/blueberry-nectarine-galette\/","url_meta":{"origin":10622,"position":2},"title":"Blueberry Nectarine Galette","author":"Tina Garceau","date":"September 16, 2013","format":false,"excerpt":"I had a bowl full of very ripe nectarines on the kitchen table that was begging to be a pie. Because of time constraints, I settled on a galette. I threw some blueberries in there too - it was a devil-may-care kind of day.... For the pastry: 1 1\/4 cups\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/07\/BluNect1.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/07\/BluNect1.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/07\/BluNect1.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":37696,"url":"https:\/\/willceau.com\/news\/2022\/06\/06\/peach-berry-galette\/","url_meta":{"origin":10622,"position":3},"title":"Peach Berry Galette","author":"Tina Garceau","date":"June 6, 2022","format":false,"excerpt":"Galettes, what I call the lazy man's pie. I tossed some peaches, strawberries, and raspberries with sugar, lemon juice and zest and ended up with an easy and lovely dessert! 1 1\/3 cups flour 1\/2 teaspoon salt 8 tablespoons cold butter 1\/4 cup ice water 1. In the bowl of\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/06\/FruitGalette.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/06\/FruitGalette.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/06\/FruitGalette.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":19518,"url":"https:\/\/willceau.com\/news\/2015\/08\/31\/peach-strawberry-galette\/","url_meta":{"origin":10622,"position":4},"title":"Peach Strawberry Galette","author":"Tina Garceau","date":"August 31, 2015","format":false,"excerpt":"Galettes - when there's no time no make a pie. They're rustic, show off their luscious fillings, and can be thrown together in a snap. You can even use store bought crusts - no judgment here! A galette is the perfect dessert to bring to\u00a0an end of the summer soiree.\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/08\/PeachStrawberryGalette.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/08\/PeachStrawberryGalette.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/08\/PeachStrawberryGalette.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":22504,"url":"https:\/\/willceau.com\/news\/2017\/07\/24\/peach-blackberry-galette\/","url_meta":{"origin":10622,"position":5},"title":"Peach Blackberry Galette","author":"Tina Garceau","date":"July 24, 2017","format":false,"excerpt":"Yep, more of the \"Fill and Fold Faux Pie\"! \u00a0What makes it even easier is my newly discovered method of dropping peaches in boiling water for 30 seconds, then an ice bath, which makes the skins slide off. Assembly time - 20 minutes!\u00a0 For the crust: 1 1\/3 cups flour\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/07\/PeachBlack.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/07\/PeachBlack.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/07\/PeachBlack.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]}],"jetpack_likes_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/10622","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/comments?post=10622"}],"version-history":[{"count":0,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/10622\/revisions"}],"wp:attachment":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media?parent=10622"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/categories?post=10622"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/tags?post=10622"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}