Pear, Ginger, Dark Chocolate & Hazelnut Galette |… | Natalie Penny

Name: Pear, Ginger, Dark Chocolate & Hazelnut Galette |… | Natalie Penny
Ingredients: Ingredients; Instructions; Add a tablespoon of the oat milk and combine using a knife. You should be able to bring the pastry together in a ball, but if it's still a little dry, add a splash more milk.; Quickly bring the dough together and form it into a rough disc – the less you handle the pastry, the better. Wrap in cling film and allow to rest and chill in the fridge for 30 mins.; Preheat the oven to 180°C/fan 160°C/Gas 4. Place the sliced pear, stem ginger, syrup, and half the chocolate in a large bowl, and stir gently to combine.; Remove the chilled dough from the fridge, and tip it onto a large square of baking paper. Place another square on top, and roll out the dough to form a rough round, about 5mm thick.; Scatter over the remaining dark chocolate chunks, then gently press the chopped hazelnuts around the rim of the pastry and the edge of the pears. Alternatively, just sprinkle them all over.; Bake for about 30-40 mins, giving it a turn every now and then. When the galette is ready, the pastry should be golden, the chocolate melted, the hazelnuts toasted, and the pears soft and juicy.; Remove from the oven and allow to cool for about 5 mins before serving with your topping of choice.

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If you have a good gluten-free short crust pastry recipe, feel free to use that instead, or swap the flour I use here for a gluten-free flour blend.

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Ingredients

Ingredients
Instructions
Add a tablespoon of the oat milk and combine using a knife. You should be able to bring the pastry together in a ball, but if it's still a little dry, add a splash more milk.
Quickly bring the dough together and form it into a rough disc – the less you handle the pastry, the better. Wrap in cling film and allow to rest and chill in the fridge for 30 mins.
Preheat the oven to 180°C/fan 160°C/Gas 4. Place the sliced pear, stem ginger, syrup, and half the chocolate in a large bowl, and stir gently to combine.
Remove the chilled dough from the fridge, and tip it onto a large square of baking paper. Place another square on top, and roll out the dough to form a rough round, about 5mm thick.
Scatter over the remaining dark chocolate chunks, then gently press the chopped hazelnuts around the rim of the pastry and the edge of the pears. Alternatively, just sprinkle them all over.
Bake for about 30-40 mins, giving it a turn every now and then. When the galette is ready, the pastry should be golden, the chocolate melted, the hazelnuts toasted, and the pears soft and juicy.
Remove from the oven and allow to cool for about 5 mins before serving with your topping of choice.