Persimmon & Pear Galette

I am sure that you are wondering, what is galette? The term galette comes from the Norman word gale, which is a term used in French cuisine to identify a flat round cake made of pastry dough or bread.

Nowadays, galette is a rustic tart (a nice and easy way to make a crusty buttery dough), with a fresh and juicy filling!

**Happiness is a piece of galette and a cup of tea**

Ingredients:

For dough:

1 1/3 cup all-purpose flour

1 tablespoon sugar

1 teaspoon salt

113 gr. unsalted-butter (cut into pieces)

1 teaspoon white vinegar

1/4 cup ice cold water

For filling:

3 lotus,thinly sliced

2 pears, thinly sliced

Brown sugar mixed with cinnamon

1 large egg, lightly beaten with 1 tsp water

Instructions:

First, place flour and salt in the bowl, add sugar and mix it well.
Next, add in the cubed butter and pulse (with your hands or with a fork) until mixture resembles coarse sand. You want the butter pieces to look like small lentils. This process takes about 1 minute.
Also, add the white vinegar and in the end, add in the water as you continue you to pulse one tablespoon at a time until the dough starts to collect on the sides and form into a ball.
Wrap it tightly with plastic wrap and let it sit in the fridge for at least 30 minutes.
Meanwhile, you should cut your fruits in slices and marinate them with sugar and cinnamon.
Take the dough out of the fridge and roll it out into a circle on a lightly floured surface and transfer onto a large sheet of parchment paper. To finish it off, fill it with your filling, making sure to leave at least 3 cm border around the edge. Then fold the outer 3 cm dough over the filling.
Finally, brush the dough with a beaten egg to get a good golden crust.
Most galette recipes bake in 200 to 220 degrees preheated oven for 40 minutes.

Tips:

Place the butter in the freezer for about 10 mins, before using it in the recipe!
Make sure, the water is super cold too!
When you fill the dough with fruits, make sure to leave 3cm border around the edge!