Throughout the fall/winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th!
1 pie dough recipe – I used cassava flour and palm shortening with a dash of salt. (Trisha Hughes has a great recipe.)
⅓ cup sweet onion – thinly sliced
½ tsp coconut oil
3 bosc pears – thinly sliced into ⅛”
1 tsp salt
1 tbsp lemon juice
½ tbsp flour (I use cassava)
1 tbsp fresh lemon verbena
½ tsp extra virgin olive oil
1 tsp honey
½ tbsp balsamic vinegar
Prepare your pie dough and roll it out onto a piece of parchment paper.
Preheat the oven to 375°F.
In a medium-sized skillet, lightly sauté onions with ½ teaspoon salt and coconut oil over medium heat for three minutes. Remove from heat and set aside.
Toss the sliced pears in ½ teaspoon salt, lemon juice, flour and lemon verbena.
Assemble the galette by first placing the onions on the rolled out pie dough. Leave a one inch edge around the perimeter to allow room for folding. Arrange the pears on top of the onions. Be careful to not layer more then three stacks of pears, as they will likely slide out of the crust while baking. Then fold over the edges to just cover a bit of the onions and pears.
Keeping the galette on the parchment paper, transfer it carefully onto a baking sheet.
Brush olive oil onto the dough and sprinkle with a dash of salt. Bake for 35 minutes.
While baking, mix together the honey and balsamic vinegar. Remove from oven and drizzle this over the galette.
Place back in the oven and continue baking 10 minutes until crust is golden brown.
Allow to cool for 15 minutes before serving and then top with more balsamic vinegar honey drizzle.
Enjoy!
- 1 pie dough recipe - I used cassava flour and palm shortening with a dash of salt.
- ⅓ cup sweet onion - thinly sliced
- ½ tsp coconut oil
- 3 bosc pears - thinly sliced into ⅛”
- 1 tsp salt
- 1 tbsp lemon juice
- ½ tbsp flour (I use cassava)
- 1 tbsp fresh lemon verbena
- ½ tsp extra virgin olive oil
- 1 tsp honey
- ½ tbsp balsamic vinegar
- Prepare your pie dough and roll it out onto a piece of parchment paper.
- Preheat the oven to 375°F.
- In a medium-sized skillet, lightly sauté onions with ½ teaspoon salt and coconut oil over medium heat for three minutes. Remove from heat and set aside.
- Toss the sliced pears in ½ teaspoon salt, lemon juice, flour and lemon verbena.
- Assemble the galette by first placing the onions on the rolled out pie dough. Leave a one inch edge around the perimeter to allow room for folding. Arrange the pears on top of the onions. Be careful to not layer more then three stacks of pears, as they will likely slide out of the crust while baking. Then fold over the edges to just cover a bit of the onions and pears.
- Keeping the galette on the parchment paper, transfer it carefully onto a baking sheet.
- Brush olive oil onto the dough and sprinkle with a dash of salt. Bake for 35 minutes.
- While baking, mix together the honey and balsamic vinegar. Remove from oven and drizzle this over the galette.
- Place back in the oven and continue baking 10 minutes until crust is golden brown.
- Allow to cool for 15 minutes before serving and then top with more balsamic vinegar honey drizzle.
- Enjoy!
