I often create recipes based on my farmers shop haul, its most often what‘s in season and what looks good. I base my recipes around a key ingredient. In this case Williams Pear or Bartlett for my American friends.
The flavour combinations in this galette are a match made in heaven. All 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. Gosh I am craving a slice as I write this!
It‘s simple to make and if you‘re a real beginner in the kitchen then a shop brought pastry would be perfectly acceptable. (just be sure to buy a vegan variety)
I served this with creamy soy vanilla yogurt, but custard or oat cream/ creme fraiche would be delicious too.
If you have a good gluten free short crust pastry recipe, feel free to use that instead, or swat for a gluten free blend flour.
225g plain flour
120g plant butter
2-3 tbs oat milk
2 tbs caster sugar
Pinch of salt
100d dark chocolate
3 balls of stem ginger
2-3 tbs stem ginger syrup
½ cup hazelnuts roughly chopped
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