Galettes with pears and red wine sauce
6 servings
60 minutes
Galettes with pears and red wine sauce are a true embodiment of French elegance in cuisine. The light, crispy dough made using the classic method creates a perfect base for fragrant pears soaked in rich wine sauce. This recipe is rooted in the traditions of French baking, where simplicity of form coexists with richness of flavors. Pears simmered in red wine with vanilla and cinnamon acquire a silky texture and subtle spicy aroma. Galettes are perfect for a refined dessert that can be served warm or chilled, enhancing its flavor with a glass of dry wine. This dish is a true art of harmony between textures and flavors, combining the sweetness of fruits, the tartness of wine, and the tenderness of crispy dough.
1
Wrap the butter in foil and place it in the freezer for 30-45 minutes.
- Butter: 110 g
2
Sift flour with a pinch of salt into a bowl. Take the butter out of the freezer, slightly bend the foil and grate it quickly on a coarse grater, periodically sprinkling the piece with flour to make grating easier. Chop the butter with the flour using a knife (do not do this by hand to prevent melting) until crumbly. Sprinkle with 2 tablespoons of cold water and chop again. Then mix the dough by hand, adding a little more water if necessary. The dough should easily pull away from the edges of the bowl. Transfer the dough to a bag and refrigerate for 30 minutes.
- Wheat flour: 175 g
- Salt: to taste
- Water: to taste
3
Peel the pears, leaving the stems. Place them in a pot so they don't press tightly against each other. Mix the wine with sugar, pour it over the pears, add cinnamon and vanilla. Cover and simmer on low heat for 45 minutes until soft, turning a couple of times. Preheat the oven to 220 degrees.
- Pears: 3 pieces
- Red wine: 275 ml
- Cane sugar: 25 g
- Cinnamon sticks: 0.5 piece
- Vanilla pod: 0.5 piece
4
Place the dough on a floured surface and roll it out very thin (3 mm). Cut out 6 circles with a diameter of 10 cm and place them on 2 greased baking sheets.
- Wheat flour: 175 g
- Butter: 110 g
5
Cut the pears in half, first making a cut on the stem while pressing it against a hard surface, then placing the pear vertically. Remove the seeds. Cut each half in a fan shape, about 5 mm from the stem — make vertical cuts with a sharp knife 1 cm apart along the length of the pear, slightly angled.
- Pears: 3 pieces
6
Arrange the pear halves in a fan on the prepared bases and bake for 10-12 minutes in the middle of the oven until golden brown.
- Pears: 3 pieces
7
Meanwhile, remove the cinnamon and vanilla from the wine, place it on high heat, and boil for 5 minutes. In a cup, mix the arrowroot with a small amount of water to a paste consistency, add it to the wine while constantly whisking. When the sauce thickens slightly, remove from heat and cool.
- Red wine: 275 ml
- Cinnamon sticks: 0.5 piece
- Vanilla pod: 0.5 piece
- Arrowroot: 1 teaspoon
8
Take the ready tartlets out of the oven. Drizzle with sauce and serve.