Roast Pear Galette
Seasonal pears, smoky whisky, toasted pecans and sweet maple syrup are the standout flavours in this warming galette. It’s the perfect treat for cold days, and just happens to be gluten free and vegan.
Recipe by Riikka Kantinkoski.
For the pastry base
5 teaspoons chia seeds
250ml (1 cup) water
170g (1⅓ cup) buckwheat flour
85g (⅔ cup) gluten free oat flour
65g (½ cup) potato flour
2 teaspoons cinnamon
½ teaspoon salt
30g (¼ cup) brown sugar
60g (½ cup) coconut oil, melted
120ml (½ cup) water
Extra water as needed for bringing the dough together
For the topping
4 large pears, halved lengthways
65g (½ cup) pecans, chopped
2 tablespoons maple syrup
2 tablespoons whisky
Icing sugar, to serve
Vanilla ice cream, to serve
In a small bowl, mix together the water and chia seeds. Set aside for 10 minutes to allow the seeds to absorb the water and become gelatinous.
Preheat your Ooni pizza oven. Aim for 180°C (360°F) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer.
In a bowl, mix together all the dry ingredients. Slowly add the melted coconut oil and chia seed mixture until well combined. Gradually add the rest of the water until the dough comes together and no longer crumbles, then shape the dough into a ball. If the dough still feels loose, leave it to rest in the fridge for 10 minutes to help it solidify.
Dust your work surface with buckwheat flour, or sandwich the dough between two sheets of baking paper. Using a rolling pin, roll the dough into a round shape. Lay the sheet of dough over your Skillet, leaving the edges hanging out over the lip of the pan.
Take the halved pears and, keeping the stems on, finely slice into the halves lengthways to create long incisions. Spread the sliced pears across the pastry base.
Fold the edges of the dough in and over the pears. Drizzle over the maple syrup and whiskey, and top with the pecans.
Place the Skillet in your Ooni and bake for 30 minutes, or until the pears are golden brown on top and the pastry base is cooked through.
Remove from the oven and dust with icing sugar. Add extra maple syrup and pecans to taste, then slice and serve with a scoop of vanilla ice cream.