Pear Gallette with St. Germain Whipped Cream
I am not fancy. I cook wearing yoga pants and oversized bro tanks with a terribly messy bun. But I believe you don’t have to be fancy to eat fancy. Food is and should be accessible to everyone – it’s a fabulous equalizer. This gallette is really a quick and dirty rustic pie with a fancy name.
Pear Gallette with St. Germaine Whipped Cream
- One pie crust (homemade or store bought)
- 3 ripe pears peeled and sliced
- ½ cup sugar
- 1/8 teaspoon cinnamon
- 2 dashed of nutmeg
- Squeeze of lemon juice
- 1 cup whipping cream
- 1 Tablespoon St. Germain
- 1 Tablespoon sugar (powdered or granulated)
Preheat the oven to 375 degrees. On a sheet pan lay out your crust and set aside.
Toss your sliced pears in a squeeze of lemon. Mix the sugar, cinnamon and nutmeg then dust them over the fruit. Pour this mixture into the center of your prepared crust- leaving a two inch border or crust. Begin to fold up the edges overlapping them slightly.
Brush the exposed crust with egg wash (one beaten egg with a dash of water) and sprinkle with sugar. Bake until the crust is golden, about 15 minutes.
For the whipped topping beat the cold whipping cream, St. Germain and sugar at a high speed until beautiful peaks of love form.
Dollop on your galette and you’re practically french.