Autumn Pear Galette with Thyme Maple Cream


2 cups whole wheat flour

1/3 cup coconut oil, chilled

1/2 tbsp coconut sugar

1/2 tsp salt

1/2 cup ice water (more if needed)


1/2 cup cashews, soaked*

Zest of 1 lemon

Juice of 1 lemon

1/2 tsp apple cider vinegar

1 tbsp maple syrup

pinch of salt

Up to 4 tbsp water

1 1/2 tsp fresh thyme leaves, chopped


1 lb Pears

1 tsp whole wheat flour

1/4 tsp cinnamon

1 tbsp maple syrup

 1. In a large mixing bowl combine the whole wheat flour, coconut sugar and salt.  Add in the coconut oil.  Work the coconut oil in until it starts to form a crumbly texture and there are no large chunks left. Add in the water and working with your hands incorporate the water into your flour mixture.  If it is a little dry you can add more water, a tablespoon at a time until a dough is formed and you can form it into a ball.  Once into a ball, cover and chill for 30 minutes.

2. In a small blender or food processor, blend the cashews, lemon zest, lemon juice, apple cider vinegar, maple syrup and pinch of salt together.  Start to add one tablespoon of water at a time until the cream pulls together and is a nice creamy texture.  Stir in thyme leaves and set aside.

3. Thinly slice the pears making sure to remove the core and seeds.  In a bowl toss with flour and cinnamon until lightly coated.

4. Remove the dough from the refrigerator.  Place the dough on a floured surface and start to roll** out into a large circle, until the dough is 1/4 to 1/8 inches thick.

5. In the center of the dough avoiding the outer edge spread the thyme and maple cream out evenly.  Next, layer the pears on top of the cream evenly.

6. Working around the galette gently fold the edges of the dough in.

7. Bake at 350˚ for about 55 to 60 minutes on a parchement lined baking sheet.  Until the crust nicely brown and the pears are cooked through.

8.  Right after it is pulled from the oven lightly brush the whole thing with maple syrup.  Remove to a cooling rack and garnish with thyme leaves.

Notes: *Soak the cashews for at least 4 hours.  I try to do overnight.  If you have to skip this step (which I have had to do) it is possible but your cream probably won't come out with the desired creamy whipped texture.  **A little trick I came up with before I had a rolling pin was using an empty wine bottle.  You may need to flour it really well but I promise it will do the trick in a pinch!

Serves 6 to 8  |