I often create recipes based on my latest farm-shop haul, plucking what's in season and looks good from the shelves, then creating meals around a key ingredient. In this case, I've chosen the Williams pear – also known as Bartlett, for my American friends.
The flavour combinations in this galette are a match made in heaven, complementing each other perfectly. Sweet juicy pear, bitter rich dark chocolate, sweet, sticky jewels of fiery stem ginger, all enveloped in flaky pastry and finished with crunchy toasted hazelnuts. It's so good, I'm craving a slice even as I write this!
It's simple to make, but if you're a complete beginner in the kitchen then a shop-bought pastry would be perfectly acceptable – just be sure to buy a vegan variety. 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.
For the pastry
225g plain flour
2 tbsp caster sugar
Pinch of salt
120g plant-based butter, cubed
2-3 tbsp oat milk
For the filling
5 pears, cored and thickly sliced lengthways
3 balls stem ginger, diced
2-3 tbsp stem ginger syrup
100g dark chocolate, roughly chopped
½ cup hazelnuts, roughly chopped
Vegan ice cream, cream, crème fraîche or custard.
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