The Lovell Table

Long time no recipe! Truthfully life has been one thing after another and with all the hub-bub I haven’t been feeling too inspired. However, the other day I was able to get back in the kitchen and test a few recipes and I was reminded of the beauty of slowing down even in busy seasons. A baked good is the perfect invitation to slow down- even if just for a minute to enjoy a bite. This Spiced Pear Galette looks beautiful and rustic but is simple to make.

Ingredients

• 2 teaspoons ground cardamom
• 2 teaspoons ground nutmeg
• 2 teaspoons ground ginger
• 4 teaspoons cinnamon
• 1 1/2 cup flour
• 1/2 teaspoon salt
• 12 tablespoons cold butter (cubed)
• 5 tablespoons cold water
• 1 and 1/2 pears peeled (optional) and sliced
• 1/2 cup cane sugar
• 1 tablespoon cornstarch
• 1 whisked egg yolk

Method

1. Make the chai spice mix-
   • Combine the cardamon, nutmeg, ginger, and cinnamon and store in a jar (you will not use all of it for this recipe)
2. Make the pastry-
   • In a blender pulse the flour, two teaspoons of chai spice mix, and salt
   • Add butter in three parts and pulse until combined each time (you should see the flour start to clump up)
   • Slowly add in tablespoons of water and pulse until dough forms
   • Remove dough, form into a disk, and wrap in plastic wrap
   • Refrigerate for two hours
3. Make the pear filling-
   • In a small bowl mix two teaspoons of the chai spice mix and the sugar (combine with your fingers)
   • In a different bowl mix together the pear slices, cornstarch, and sugar-spice mixture
4. Assemble-
   • Remove from the fridge and roll out the pastry dough until it is a little less that 1/4 inch thick
   • Arrange the pears in the middle leaving a 2.5 inch border
   • Carefully fold the border over the edge of the pears to form the crust
   • Carefully transfer the galette to a parchment lined baking sheet
   • Place in the fridge for 15 minutes
5. Bake-
   • Heat the oven to 375 degrees while the galette rests in the fridge
   • Once 15 minutes is up remove the galette from the fridge and brush the crust with the egg yolk
   • Bake for 40-50 minutes until the crust starts to turn a more golden color