PEAR GALETTE
1 ½ cups flour
1 ½ tsp sugar
¼ tsp salt
125g butter, cold cut into cubes
1/3 cup ice water
2 Tbsp sugar
¼ tsp ginger
1 Tbsp good quality honey
1 Tbsp butter, cut into small pieces
1 Tbsp ground almonds, walnuts or cornflour (this is to absorb some of the moisture)
To make pastry - In a food processor, combine the flour with the sugar, salt and butter and process for about 5 seconds. Sprinkle the ice water over the flour mixture and process until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces of butter in it. Transfer the pastry to a work surface, gather it together and pat into a disk. Wrap the pastry in plastic wrap and chill for at least 20 minutes. However if you are impatient you can roll this pastry out straight away as it is a rustic looking tart so you can get away with it (just this once).
Peel, halve and core the pears and slice them ½ cm thick. Place in a bowl along with the ground almonds/walnuts or cornflour, and the ground ginger, toss to combine.
On a lightly floured work surface, roll out the pastry to a 20cm by 25cm rectangle and transfer to a large rimmed baking sheet. Spread the chopped pears over the pastry to within 5cm of the edge. Drizzle the honey over the pears and sprinkle with sugar, dot with the pieces of butter. Fold the pastry edges up and over the pears to create a 3-4cm border.
Transfer the tray to a cooling rack and let the galette cool a little. Serve warm or at room temperature.
