Pear Galette

Ingredients

• 150 g whole wheat flour (and a little extra for working)
• 50 g ground almonds
• 1 pinch salt
• 60 g coconut palm sugar
• 2 Eggs
• 100 g butter
• 2 pears
• 2 tbsp lemon juice
• 4 cloves of peppercorns
• 0.5 Vanilla pod
• 250 g quark
• 100 g crème fraîche
• 2 tbsp liquid honey

Instructions

1. 1.

   Knead the whole wheat flour with the almonds, salt, coconut palm sugar, one egg and the butter pieces by hand into a smooth dough. Shape it into a ball, wrap in cling film and refrigerate for about 30 minutes.

2. 2.

   Meanwhile wash the pears, halve them, remove the core cavity and cut the pears into fine slivers. Place them in a bowl, add the lemon juice and peppercorns and mix well.

3. 3.

   For the cream scrape out the vanilla pod’s flesh. Whisk the quark with the remaining egg, crème fraîche, honey and vanilla flesh until smooth.

4. 4.

   If necessary grease the pan. Roll out the dough on a floured surface and line the pan with it. Spread the cream (not all the way to the edge) and top with the pear slices. Fold the dough edges over the filling and press lightly toward the center. Bake in a preheated oven at 180 °C (convection: 160 °C; gas: level 2–3) for about 45 minutes until golden brown. Let cool in the pan, then cut into pieces and serve.