Meanwhile, preheat oven to 400 degrees.Transfer galette to refrigerator and let chill, 20 to 30 minutes Fold dough over pear mixture, overlapping where necessary and gently pressing to adhere the folds. Mound pear mixture on top of dough, leaving a 4-inch border all the way around. In a large bowl gently toss together pears and cornstarch mixture until evenly coated. In a small bowl, mix together cornstarch, sugar and salt.Transfer dough to prepared baking sheet and refrigerate until ready to use, up to 1 hour. Roll out dough to a 14-inch round, about 1/4-inch thick. Line a baking sheet with parchment paper or a nonstick baking mat.Stirring as needed to dissolve sugar evenly (about 4 minutes).Heat granulated sugar in a small heavy saucepan over medium heat until sugar dissolves.(filling may leak slightly during cooking). Bake at 400° for 30 minutes or until crust is lightly browned.(dough will only partially cover pears).Fold edges of dough toward center, pressing gently to seal.
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