owl, toss the apple and pear slices with the dry mixture
00\u00b0.
To prepare galette, line a jelly roll pan
aking paper. Mix the sliced pear and lemon juice together then
Beat the flour, egg, beer and a pinch of salt until smooth. Heat 1/2 tsp oil in a 10 inch frying pan and cook 1/4 of the batter, turning, until browned on both sides. Remove from the pan and keep warm. Repeat with the remaining oil and batter.
Spread 1/2 of each galette with the creme fraiche (or sour cream, if using) and the other 1/2 with the pear compote. Arrange the lettuce, tomatoes, goat cheese and parsley on the creme fraiche. Season. Fold the galette in 1/2 then fold again into triangles. Garnish with parsley.
.
Roll out the galette dough into a round about
archment.
Roll out the galette dough to a 15 inch
s needed.
Bake the galette 40 to 50 minutes, or
Chill pears in refrigerator until ready to make.
Place lettuce leaf on plate.
On each plate put 2 pear halves atop lettuce.
Mix together well cream cheese with salad dressing. Spoon onto center of pear halves.
repared baking sheet.
Spoon pear mixture in center of crust
orm an edge. Place a pear half in center of each
Preheat the oven to 400\u00b0F. Line a baking pan with parchment paper.
For the frangipane, beat butter in a large bowl until smooth. Stir in egg yolks, almonds, sugar and vanilla.
Cut puff pastry into 4-inch squares. Place on prepared pan. Fold a 1/4-inch border on all sides. Spread frangipane inside the borders. Brush edges with beaten egg.
Slice pear into thin strips. Place on frangipane. Bake for about 12-15 mins. Serve warm with cream or ice cream.
edium bowl, toss together the pear slices, brown sugar, cocoa powder
hen blend this into the pear mixture with the olive oil
3x9-inch baking pan. Arrange pear slices evenly on batter, pressing
large or 2 smaller galette's, if making 2 divide
00 degrees.
Prepare sweet galette dough.
Combine flour, salt
Note: I also tested this recipe using canned pears in their
and vanilla.
Add the pear mixture to the flour mixture
Toss together first 6 ingredients in a large bowl.
Toss with Lemon Poppyseed dressing (recipe follows).
Divide to individual chilled salad plates to serve.
Lemon Poppyseed Dressing:
Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth.
Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.
Drain pear halves, reserving the juice.
Add just enough of the juice to the softened cream cheese to make it easy to mix with the nuts; should be able to hold its shape very well.
Place pear half, cut side up, on a bed of lettuce.
Fill with the cheese mixture and top with half a maraschino cherry.