When we were looking for a Thanksgiving dessert that was truly unique, we figured there was no one better to ask than “Bizarre Foods” host and acclaimed chef Andrew Zimmern. But unlike some of his more exotic ventures, the only thing bizarre about the recipe he’s sharing with us today is how easy and classically scrumptious it is! Baked and filled with spices to warm the heart, this one is a true crowd pleaser. Enjoy, and here’s wishing you and yours a fabulous Thanksgiving!
This free-form pear galette makes a regular appearance at my dinner parties. Rich from the caramel and spices, and sweet with ripe pears, it’s my idea of a cool weather dessert. Bonus: you don’t have to worry about perfectly crimping the edge of your pie crust!
- Place the butter and sugars in a large nonstick pan over high heat to caramelize for about 5 minutes. Caramel may break, this is ok.
- Add the pears and spices, and saute for 20 minutes over medium heat, tossing to reconstitute the caramel. The cooking process will extract and evaporate the pear juices. Cool briefly while you prepare the galette crust.
- On a floured surface, roll out chilled, but defrosted, puff pastry dough into an 11-inch disc. Transfer dough to a nonstick cookie sheet (or a cookie sheet with parchment paper). Fill center of the pie crust with the pear filling. Working in a circle, pull up the dough over the filling to form a one inch crust around the tart.
- Bake at 400 degrees for 40 to 45 minutes, or until the crust is a nice golden brown. Cool.
- While the pear galette is cooling, make the seasoned whipped cream. In a deep bowl or stand mixer, beat the heavy cream with the crème fraîche and vanilla until soft peaks form. Sprinkle powdered sugar over cream. Beat until soft peaks return. Do not overbeat. Serve on top of every slice!
Images via: Madeleine Hill, Andrew Zimmern