Poached Pear Galette

To make the poached pears, in a medium saucepan over high heat, combine the wine, granulated sugar, lemon zest and juice, cinnamon stick, star anise and vanilla bean. Bring to a boil, stirring occasionally to dissolve the sugar. Reduce the heat to medium-low, add the rosemary sprig and simmer until the liquid is infused with the rosemary, about 5 minutes. Add the pears, making sure they are mostly submerged, and simmer, turning them every 5 minutes, until just fork-tender but still slightly firm, 12 to 20 minutes depending on the ripeness of the pears. Remove the pan from the heat and let the pears cool to room temperature in the poaching liquid, about 2 hours. Cover and refrigerate the pears, cut sides down, in the liquid for at least 2 hours or up to overnight.

Preheat an oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.

Remove the pears from the refrigerator. Using a slotted spoon, transfer the pears to a cutting board, reserving the poaching liquid. Cut the pears lengthwise into slices about 1/8 inch (3 mm) thick. Set aside.

To make the dough in a stand mixer, fit the mixer with the flat beater. In the mixer bowl, combine the flour, granulated sugar and salt and beat on medium speed until combined. Add the butter and toss with a fork to coat with the flour mixture. Beat on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and beat on low speed just until the dough pulls together.

To make the dough by hand, in a large bowl, whisk together the flour, granulated sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.

Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.) Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a 12-inch (30-cm) round. Gently transfer the dough to the prepared baking sheet.

Using an offset spatula or a fish spatula, scoop a pear half onto the spatula and use your fingers to press the pear in one direction so the slices create a fanned-out design. Slide the pear slices off the spatula into the center area of the dough. Repeat with the remaining pear halves to create your desired pattern on the dough, leaving a 2-inch (5-cm) border uncovered. Spoon 2 Tbs. of the poaching liquid over the pears.

Gently fold the edges of the dough over the pears, forming loose pleats and leaving the center open. Brush the pleated dough with the beaten egg and sprinkle the entire galette generously with turbinado sugar. Place the galette in the freezer for 15 minutes.

Bake until the crust is golden, 35 to 40 minutes. About 10 minutes before the galette is done, remove it from the oven and spoon 1 Tbs. of the poaching liquid over the pears, then continue baking.

Transfer the galette to a wire rack and let cool slightly, about 10 minutes. Cut into slices and serve warm with vanilla ice cream. Serves 8.

Williams Sonoma Test Kitchen