Yield 8 servings
Pears and chocolate are a flavor match made in heaven. This Pear and Chocolate Frangipane Galette is the perfect dessert to celebrate that perfect pair!
For the crust
For the Chocolate Frangipane
For the Shortcrust Pastry: Make the sweet version of the Foolproof Shortcrust Pastry (adding 1 tbsp/15 ml) granulated sugar to the food processor along with the flour). If you want, use a combination of 1 cup (250 ml) all-purpose flour and ½ cup (125 ml) buckwheat flour to create a darker, nutty crust.
After mixing the pastry together in the food processor, dump it onto a lightly floured working surface (the pastry will be very crumbly when it comes out of the processor). Using your hands, firmly gather the pastry into a ball, then flatten into a disk. Lightly flour the top of the pastry disk, then roll out into a 15-inch (38 cm) circle. Transfer the rolled-out shortcrust pastry to a round baking sheet covered with parchment paper (a rectangular baking sheet works too, but a bit of excess dough will overhang during the resting period.) Refrigerate for at least 30 minutes.
You can also make the shortcrust pastry in advance. If so, after mixing the pastry together in the food processor, dump it onto a lightly floured working surface (the pastry will be very crumbly when it comes out of the processor). Using your hands, firmly gather the pastry into a ball, then flatten into a disk. Wrap the shortcrust pastry disk in plastic wrap and refrigerate it for 3 days. Take the pastry back to room temperature for 30 to 45 minutes before rolling out to a 15-inch (38 cm) circle. Transfer to a baking sheet covered with parchment paper and keep going with the recipe—no need to refrigerate again.
In a mixing bowl, whisk together the almond flour, all-purpose flour, sugar, cocoa powder, and salt. Add the melted butter and dark chocolate mixture, then use a spatula to stir and incorporate. Add the egg and whisk until fully incorporated and smooth.
To assemble: Preheat the oven to 425°F (220°C).
Slice the pears in two, lengthwise, then core (no need to peel.) Slice each pear half thinly almost all the way up to the tip, then gently press to fan them out.
Take the rolled-out shortcrust pastry out of the fridge. Spread the chocolate frangipane over the pastry, leaving a 3-inch (7.5 cm) border all around. Cover with the halved pears. Bring the edges of the dough up and over the filling, creasing it and gently pressing it down onto the filling as you go (see this post for step-by-step photos demonstrating this technique.) Once the whole border is folded, gently press own on the pears to push the fruits back into the fold.
Using a pastry brush, lightly brush the crust with milk, then sprinkle the crust and fruits with coarse sugar. Bake for about 30 minutes, or until the crust is golden brown and the pears are tender. You should also see some of the chocolate frangipane puffed up and peeking through the pears. Transfer to a cooling rack for 10 minutes. Slice and serve.
STORAGE: Store any leftover Pear and Chocolate Frangipane Galette at room temperature under a cake dome or covered with plastic wrap. Alternatively, you can refrigerate the chocolate frangipane galette but make sure to keep it uncovered: this will prevent the crust from turning soft and soggy.
Recipe by Food Nouveau at https://foodnouveau.com/recipes/desserts/cakes-pies/pear-and-chocolate-frangipane-galette/