Directions For Crust:
Combine flour, sugar, and salt together in mixing bowl. Cut butter into small pieces (a cheese grater works well) and mix to combine. Add ice water slowly and toss flour mixture until it forms a ball. Press into a disk, wrap in plastic, and refrigerate at least 15 minutes. When ready, take dough out of refrigerator and transfer to a clean and lightly floured surface. If making individual galettes, cut dough into 4 pieces and roll each piece out into approximately 9-inch rounds. For a larger galette, roll out to about 14 inches.
Directions For Nightingale Syrup:
Boil 1 cup wine, ½ cup water, and ½ cup sugar in medium saucepan until syrup is reduced to ½ cup, 10-15 minutes.
Directions For Filling:
Preheat oven to 375°. Place pear slices, along with a heaping tablespoon of both sugar and flour in large bowl. Toss to combine. Spoon pear mixture attractively into center of each dough round, leaving a 2 to 3-inch border. Fold outer edges over fruit, overlapping as you go. Folded edge is not intended to cover top, the center of the galette will leave fruit exposed. Brush dough with melted butter and sprinkle with raw sugar if desired.
Bake until fruit is tender, 15-20 minutes. Drizzle half of syrup over fruit filling. Continue baking tart until juices are bubbling and galette is a nice golden color; about 15 minutes. Allow to cool.
When ready to serve, drizzle as desired with additional syrup. Offer with a wedge of Stilton and toasted walnuts.
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