This is a part of a little series called “Five Senses Friday.” The general gist is that you reflect on a moment in your day by way of your five senses: taste, touch, sight, sound and smell. Bomb dot com Sarah over at Pink of Perfection does it every other week or so and I think it’s just a splendid way to kick off the weekend!

Hearing ~ The hilarity that is a Neil Simon play read by a group of talented Olympians.

Seeing ~ A very green wall.

Smelling ~ Ginger, melted butter, baked fruit and…wood shavings. (That last one is what I consider to be the universal scent of theaters. Oh how it makes me shiver! Sigh. I’m home.)

Tasting ~ Bright, juicy pears from the Olympia Farmer’s market, warm and flaky puff pastry, spicy grated ginger and simply sweet, apricot jam.

Feeling ~ A side-cramp I’ve developed from laughing my little a** off for the past 2.5 hours. “Plaza Suite” cast/Neil Simon, I heart you.

Happy Friday all!

p.s. You’ll find the recipe for that tasty galette after the jump!

~Brittni

Mini Ginger Pear Galettes
Inspired by Martha Stewart, Real Simple Magazine and this fine lady

I chose to make my galettes mini-size, well, just because I can! I’m a true fan of pint-sized pastries and thought these would make excellent single serving desserts. It’s easy to make the big version too, just use a single sheet of pastry dough instead of three smaller pieces. I’d recommend serving these with fresh whipped cream or vanilla ice cream. A tip: Slicing the fruit thin takes up the most time. Feel free to do this step in advance, storing your fruit in an airtight container until you’re ready to assemble your galette. 

You will need:

  • 2 large pears, sliced thinly
  • 3 Tbsp. brown sugar, plus more for sprinkling
  • A pinch of salt
  • 1/2 heaping teaspoon grated ginger
  • 1 sheet of puff pastry (thawed if frozen)
  • ¼ cup plus 2 tablespoons apricot preserves (orange marmalade works too!)
  • 1 egg, beaten with 1 tsp. water
  • 1 tbsp. butter, cut into small bits

Directions:

Preheat the oven to 400 toasty degrees.

Get choppin’.

In a bowl, toss the pear slices with the sugar, salt and ginger. Let the pears sit to get all spicy & sweet for 15 minutes. Meanwhile, roll the puff pastry out thin, divide into 3 equal pieces and set each on a foil lined and Pam sprayed cookie sheet.

Boil ¼ cup  jam until liquid. Run the jam through a sieve to removes solids. You can also skip this step entirely if you’re a chunky jam kinda girl/boy.

Spread some jam on each puff pastry piece, leaving a nice, 4 inch or so border.

Remove the now juicy pears from the bowl with a slotted spoon to drain the excess liquid. Set 1/3 of the pear mixture in the middle of each piece puff pastry on top of the jam…in a pretty pattern if you wish! 

Fold the edges of the puff pastry up around the pears. This part does take a bit of practice (my first looked very sad and squished). I find that the “pull and fold toward you  on an angle method” works best. Just wing it sista! It’ll taste amazing regardless of how it looks. (FYI – puff pastry…well…it puffs. So..this technique doesn’t exactly result in a nice little folded bundle of pear for this recipe. However, I’m sure the shape would stick if you used a simple pie crust like this one. Plus it just looks pretty in the pictures.)

Brush the top of the puff pastry with egg wash and sprinkle with remaining brown sugar. (mmmmm…..sugar)

Top each galette with 1/3 of the butter bits. (mmmmm……butter)

Bake for 20-25 minutes until the pears are soft and the puff pastry is golden brown and puffed.

Boil remaining tablespoons jam with 1 tbsp. water over medium heat until liquid, 2-3 minutes. Brush over galettes and serve warm or at room temperature with lots of vanilla ice cream…or a tulip if that’s more your style.

Yield ~ 3 galettes or 6 servings

Advertisements