Chocolate and Pear Galette
This Chocolate and Pear Galette is the perfect combination of milky chocolate and sweet, juicy pears - nestled together in flaky puff pastry. The entire preparation takes only 15 minutes and the result is a perfect dessert for any occasion!
Ingredients
- 2 Large Pears (substitute with any other fruit)
- 1 tsp Lemon Juice
- 1 sheet Puff Pastry (thawed)
- 80 g Milk Chocolate (if you choose to substitute with dark chocolate - see notes. Alternatively, substitute with Nutella)
- 1 tbsp Melted Butter (salted butter)
- 1 tbsp Brown Sugar (+ 1 tsp of additional sugar)
- 1 Egg + 1 tbs Water
- Vanilla Ice cream
Instructions
- Preheat your oven to 200°C
- Optional: Cut the sheet of thawed puff pastry into a circle.
- Spray non-stick spray onto parchment paper and place the paper (along with your puff pastry) onto your baking tray.
- Finely chop 80g of chocolate and place the chocolate on the bottom of the puff pastry as your first layer. (Leave a 2-3cm border, where nothing is placed onto the pastry).
- Cut your pears in half and scoop the seeds out using a teaspoon.
- Very thinly slice the 2 large pears. Fan them (by separating them) and drizzle with lemon Juice.
- Neatly stack your sliced pears on top of the chocolate and drizzle 1 tbsp of melted butter over them.
- Sprinkle 1 tbsp of brown sugar over the pears.
- Carefully fold the edges inwards towards the center so that they are slightly overlapping each other. Once folded, press down on the edges slightly to seal them together.
- Brush the crust with the beaten egg and sprinkle 1 tsp of brown sugar over the crust.
- Bake for 20-25 minutes or until puffed and golden brown. Serve warm, with ice cream. Enjoy!
Notes
- After 15 minutes of baking, start keeping an eye on your galette. Different ovens may result in the galette cooking faster and we want to avoid it from browning too much. Once the edges have puffed up and are golden brown, remove it from the oven as it is ready.
- Dark chocolate is more bitter than milk chocolate. If you intend on using dark chocolate for the galette recipe, I recommend that you add more brown sugar to the recipe. Do this by sprinkling 1 tbsp of brown sugar over the chopped dark choclate - before layering your pears on top of the chocolate.