Pear Galette with Rosemary Crust

I love trying new recipes during the holidays, when places to go combine with the need to whip up something that is both beautiful and delicious.

Inspired by the Pear, Honey and Rosemary Gallette featured in the most recent Anthology magazine, I made a pear gallette on Christmas Day doubling the crust recipe and saving half  I made it again the next day for another family get together. Once the crust is made the rest goes together in about 5 minutes.

The crust is crisp, buttery, and flaked with rosemary. The combination of the crust and the pears is perfect.

 If you have the magazine you should definitely make it and if you don't, I used their crust recipe and changed up the filling.

I have listed the ingredients for both below.

For the crust:
1 and 1/4 cup all-purpose flour
2 tsp chopped rosemary
1/2 tsp kosher salt
1/2 tsp sugar
1 stick cold unsalted butter
1/4 cup ice water

In a bowl mix the dry ingredients together. Add the butter * I use a cheese grater to grate my butter for all pie crusts - this always ensures the butter is evenly distributed and the crust is perfectly flaky. Use a fork to mix the butter and flour until it forms into small clumps. Add the water and continue mixing with your fork until a ball forms. Wrap in plastic and refrigerate the dough for an hour or longer until needed.

For the filling:

2 firm but ripe pears
1 meyer lemon
1/2 tsp fresh nutmeg
2 teaspoons sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves

Slice the pears into a bowl. Grate the peel of a meyer lemon on top of the pears then cut the lemon and squeeze the juice over the pears. Grate fresh nutmeg and sprinkle with 2 teaspoons sugar, 1/2 teaspoon, ground cloves and cinnamon on the pears, mix gently with your fingers to coat.

Roll your crust on parchment paper and transfer to a baking sheet with the parchment paper underneath.

Lay the pears onto your crust however you like leaving about 1 inch overlap. Roll the edges of the crust over just enough to slightly cover the edge of your first layer of pears.

Bake at 400 degrees for 40 minutes

In a small sauce pan melt 1 tablespoon unsalted butter, 2 tablespoons honey and 1/4 teaspoon kosher salt.

With 10 minutes to go brush the pears and crust with the melted butter and honey and bake for the remaining 10 minutes.

Serve warm, cold or 2 days later- I've tried it all three ways and it is has been equally good each time.