Teff Pear Galette with Hazelnut Ghee Frangipane

Yield: 5-6 servings
Gluten-free, Refined Sugar-free
Aerial view of a gluten-free pear galette with thinly sliced pears aligned in a spiral.

Few baked goods are as accommodating as the galette. It can be prepared either sweet or savoury with almost any filling, and made by any kind of baker. New to baking? Galettes are more user-friendly than your blender. Type-A? Although known for their rustic aesthetic, you can get as fussy with the pattern of your galette’s filling as you’d like. Or are you a little more devil-may-care in the kitchen? No finicky lattice pie tops found here! Even galettes made in a rush will still have a countryside aesthetic that will please you and your guests.

This recipe uses local pears as the fruit filling to create a seasonal fall dish. We also add a layer of hazelnut frangipane, which we make by blitzing hazelnuts into oblivion with sugar, flour, ghee and eggs until they form a heavily cream. If you didn’t know, pears and hazelnut frangipane are the dream team. Get ready for a sweet and sultry bite. Much praise and thanks to The Bojon Gourmet and Snixy Kitchen for inspiring this recipe!

Ingredients

Teff Crust (Gluten-free)

  • 3 tablespoons + 1 teaspoon (25 g) teff flour
  • ¼ cup (40 g) sweet rice flour (not regular rice flour)
  • 2 tablespoons (12.5 g) millet flour, plus some for dusting
  • 1 ½ tablespoons (10 g) arrowroot starch/flour
  • 1 ½ tablespoons (10 g) tapioca starch/flour
  • 1 tablespoon (9 g) flax seeds, ground in a spice/coffee grinder*
  • ½ tablespoon coconut sugar or unrefined cane sugar
  • ¼ teaspoon fine sea salt ¼ cup (45 g) cold ghee,** cut into small chunks
  • 2 tablespoons full fat coconut milk
  • 1 teaspoon apple cider vinegar a few tablespoons ice water, as needed

*Flax seeds can also be purchase pre-ground, but grinding them yourself when needed ensures optimal freshness

**Organic or pastured is ideal

Hazelnut Ghee Frangipane

  • 70 g (about ½ cup) raw hazelnuts
  • ¼ cup (37 g) coconut sugar (or other unrefined granulated sugar such as unrefined cane sugar or maple sugar)
  • 2 ½ tablespoons (25 g) sweet rice flour
  • 3 tablespoons (35 g) ghee,* softened
  • ¼ teaspoon fine sea salt
  • ⅛ teaspoon cinnamon
  • 1 large egg

*Organic or pastured is ideal

Pear Filling and Assembly

  • 2 medium/large pears (such as Bartlett, Bosc or Anjou), ripe but firm, cored and thinly sliced lengthwise
  • Optional: coconut sugar, maple sugar or maple syrup, for sprinkling/drizzling
  • 1 egg, beaten well
  • a couple pinches flaked sea salt, for serving
  • Optional: vanilla ice cream or coconut whipped cream, for serving

Instructions

Prepare the Dough

  1. In a small bowl or measuring cup, combine the coconut milk and apple cider vinegar, stir and place in the fridge to keep cold.
  2. In a large mixing bowl, combine all of the flours and starches, ground flax, sugar and salt and whisk well to combine. Add the chopped ghee and using a pastry cutter (or your fingers if you don’t have one), cut the ghee into the flour mixture until the largest pieces of ghee are about the size of peas. Drizzle the chilled coconut milk mixture over the flour mixture and using a flexible spatula, fold and stir until milk is absorbed. Drizzle ice water on top of flour, ½ tablespoon at a time, stirring well in between each addition, until dough holds together when squeezed between your fingers. Take your time with this step as you only want to add just enough water. Knead the dough until it comes together in a ball and flatten slightly.* 
  3. Cut two sheets of parchment paper about the size of a large baking sheet. Sprinkle one sheet lightly with millet flour. Place the dough on the parchment, sprinkle with a little more flour, top with the other sheet of parchment and roll out the dough, turning the parchment/dough sandwich 45 degrees every roll or two. After a few rolls, lift the top sheet, sprinkle dough with a little more flour, place the sheet back on top, flip the entire parchment/dough sandwich over and repeat on the other side. Continue to roll out the dough until it’s about ¼ inch thick. Now fold the dough into thirds like you would a letter, turn it 90 degrees and fold it in thirds the same way again. Pat it down slightly, wrap in plastic and chill for at least 45 minutes. Save parchment sheets.
  4. At this stage, you could proceed to roll out the dough and assemble and bake the galette and it will still taste divine (proceed to Step 5 below). However, to achieve ultimate flakiness, repeat the rolling, folding and chilling process (step 3 above) one more time.

Make the Frangipane

  1. In a food processor, combine the hazelnuts, sugar, flour, salt and cinnamon and blend into a fine flour. Add the ghee and egg and continue to blend until smooth. Cover and chill until needed.

Assemble the Galette

  1. Preheat oven to 400F (205C). Remove dough from the fridge and let it sit at room temperature for about 15-20 minutes to soften a little (this could be faster if your kitchen is warm). 
  2. Sprinkle one of the reserved sheets of parchment lightly with millet flour. Place the dough on the parchment, sprinkle with a little more flour, top with the other sheet of parchment and roll out the dough, turning the parchment/dough sandwich 45 degrees every roll or two. After a few rolls, lift the top sheet, sprinkle dough with a little more flour, place the sheet back on top, flip the entire parchment/dough sandwich over and repeat on the other side. Continue to roll out the dough into a ⅛ inch thick circle. Trim as needed to create a fairly symmetrical circle and reserve dough scraps. 
  3. Evenly spread the frangipane over the dough, leaving a 1 inch border around the edges. Slide the dough onto a baking sheet and chill for 15-20 minutes. Once chilled, arrange the sliced pear over the dough right up to the edge of the frangipane, fanning the slices and flattening them ever so slightly. If using, sprinkle a little bit of sugar or maple syrup over the fruit. 
  4. Use the parchment to gently fold the 1 inch border of dough over the fruit, making pleats in the dough as you make your way around the galette. Use reserved dough scraps as needed to patch up any holes. Lightly brush the edges with the beaten egg.
  5. Bake until the galette is a deep golden brown, 30-35 minutes, rotating the pan after 25 minutes to ensure even baking. Sprinkle with a bit of flaked sea salt and let cool until warm before serving, at least 10 minutes. Slice and serve with ice cream or whipped cream.

*At this stage, if you’re not ready to roll out the dough, wrap it in plastic and chill for at least 45 minutes (the dough can be refrigerated for a couple of days). When you’re ready to roll out the dough, let it sit outside the fridge for about 15-20 minutes to soften a little (this could be faster if your kitchen is warm).