This post is a sponsored conversation on behalf of Workman Publishing. All opinions are my own.
Happy Friday friends! I'm excited to share a quick, suuuuuper easy autumn recipe with you, in partnership with Workman Publishing! I've always been intrigued by the idea of whipping up a rustic, autumnal galette, but to be completely honest - it seemed too fussy. It seemed like the kind of thing that only *real* bakers can achieve, and I should just stick to by-the-book pies. I was wrong! This recipe was EASY and make me feel like one of those fancy-lady bakers. Come on over to my place, it's getting all FALL up in here!
This recipe is from Sheet Pan Suppers Meatless, a new cookbook by award-winning food writer Raquel Pelzel, which is her latest effort in creating wholesome, meat-free meals using just a humble sheet pan. The one-pan approach appeals to busy mamas like me who have more than enough dishes to clean at the end of the day, but especially caters to vegetarians, vegans, those who follow a gluten-free diet and anyone who's interested in adding meatless meals to their lifestyle. The sheet pan approach uses three techniques to prep all the meals - roasting, baking and broiling, all of which allow the flavors of the food to marinate and intensify, creating savory meatless meal options. Flipping through the book, I was honestly surprised by how many recipes I wanted to try out. I don't follow a vegetarian lifestyle but I can certainly see the benefit in implementing more vegetarian meals into my family's repertoire. Don't laugh - but maybe my galette (which is basically a pie) will be a gateway. Perhaps we will progress to actual vegetables next week ;)
I'm sharing Raquel's recipe today, but make sure to hop on over to my instagram for your chance to win a copy of Sheet Pan Suppers Meatless along with a prize pack! More details below, following the recipe.
Rustic Pear Galette:
Excerpted from Sheet Pan Suppers Meatless by Raquel Pelzel (Workman Publishing). Copyright © 2017.
- 1 piecrust dough (you can make your own or use a store-bought version)
- 3 medium-ripe Barlette or Anjou pears, cored and sliced into 1/4-inch thick slices
- Finely grated zest of 1 lemon (I adore my microplane grater)
- 1 tbsp. fresh lemon juice
- 1/4 cup sugar
- 1/2 tsp. ground cinnamon
- 1/8 tsp. kosher salt
- 1 large egg
- 1tbsp. butter
1. Remove piecrust from the refrigerator and let it warm up to room temperature.
2. Line a rimmed sheet pan with parchment paper or a silicone baking mat (I have yet to graduate to one of these, though perhaps this should be my year). Place the pears in a medium-sized bowl and toss with the lemon zest and juice, 1/3 cup sugar, cinnamon and salt. Set aside.
3. Whisk the egg, 1 tbsp. water and a pinch of salt to a small bowl.
4. Unroll pie dough onto the prepared sheet pan and pile the pears in the middle. Leave a 2-3-inch border around the edges.
5. Cut butter into small pieces and scatter on top of the pears. Loosely fold the edges of the dough around the pears, pleating the dough as you go, leaving the tart open in the middle.
6. Brush the dough with the egg wash. Refrigerate the tart on the sheet pan for 30 minutes or overnight (if refrigerating overnight, wrap pan in plastic wrap).
7. Bake tart at 400 degrees until the crust is golden brown, 30-40 minutes. Let cool completely on a wire rack, slice into pieces and serve.