My first time creating a galette, I came up with the Southern Cornmeal Galette. If you haven’t tried it, it is amazing. Angels sing when it comes out of the oven. After I tasted it, I thought, “My work with galettes is done.”
It felt like it was time to try creating a galette once more. I wanted to come up with a savory-sweet pastry that screamed “WINTER!” And so, some obvious choices moved front and center…pears, caramelized shallots, pecans, lemon… and then, some less obvious pairings… fennel bulb and smoked vegan gouda. The smell of this galette baking was exquisite. It filled our house with anticipation. It was begging to be sliced and enjoyed.
Pecan, Pear and Fennel Galette
½ cup whole wheat pastry flour
½ cup all-purpose flour
½ tsp turbinado sugar
6 Tbsp cold non-dairy butter
Pinch of salt
¼ cup very cold water
2 Tbsp olive oil
2 shallots, thinly sliced
1 small fennel bulb, sliced
3 ounces non-dairy smoked gouda cheese, sliced (I used Daiya Smoked Gouda)
2 D’anjou pears, sliced
2 Tbsp lemon juice, divided
1 Tbsp melted non-dairy butter
¼ cup chopped pecans
1. In a large mixing bowl, add whole wheat pastry flour, all-purpose flour, sugar, pinch of salt, and 6 Tbsp of cold non-dairy butter. Using your hands (I think hands work best!) or a fork, break up the butter into the flour mixture.
2. When the mixture looks like coarse sand (see photo above), add very, very cold water, and form dough into a ball. Try to only knead together 3-4 times, so you don’t overwork it. Wrap it in plastic wrap and put in the fridge for 30 minutes.
3. While your dough is chilling, prep the filling for the galette. Mix 1 Tbsp lemon juice and melted butter in a large mixing bowl. Add the pear sliced and toss them around. Set aside.
4. In a medium skillet, add the olive oil, shallots and a dash of salt over low heat. Shallots cook very quickly, so keep an eye on them and move them around. After about 2 minutes, add the fennel bulb, and sauté until the fennel is softened (~5 minutes). At the end of sauteing, Add 1 Tbsp lemon juice, and allow it to evaporate away.
5. Preheat the oven to 400 F. On a lightly floured surface, roll out the galette dough into a rough circle. It doesn’t need to be perfect. The glory of a galette is that it is imperfect. Fold the dough into fourths, and transfer it to a cookie sheet lined with parchment paper. Unfold the dough back into the imperfect circle. Layer the shallots and fennel in the center. Top with slices of the smoked gouda. Top with the sliced pears and then, add the pecans.
6. Fold up the sides, and bake in the oven at 400 F for 40-50 minutes. Remove from the oven, and allow to cool for 5 minutes. Slice and serve.