Walking into my grandmother’s house as a child would leave me craving homemade tortillas, fresh cookies and a small hint of rose lotion. My grandmother was an avid baker, lover of cooking and a heart for all roses. She had this table to the side of her kitchen and I remember it always being filled with fresh baked goods. If she wasn’t whipping up a fresh batch of fruit kolaches, she had a pot on the stove going with her latest concoction.
It’s been years since I’ve been in that house, but I still have my memory of the way her home smelt.
Sometimes I sit back and wonder what people will remember me as? Is it the baby girl from a family of five? Mother to a rambunctious toddler? Loving wife? Some busy lady who loved to spend her time in the kitchen making goods for family and friends?
In fact I hope it is all the above and then some. Who knew your sense of smell could attach you to such fond and loving memories.
Now that I’m on the talk of different smells, I whipped up this pear and apple galette the other day. There is something about the way a freshly baked good smells coming right out of the oven. You have the aroma of fruit being caramelized in the cinnamon and sugar while there is a lightly browned crusted keeping it all together.
My final touches were to add some sprinkled powdered sugar to the top and I think it completes the final dish but you can leave it off if you want.
I hope you think of me when whipping up this galette in your home and how wonderful your kitchen now smells.
ENJOY ~ Meagan
Pear and Apple Galette
For the Dough
1 ⅓ cup flour (divided)
4 Tbsp unsalted butter, chilled
½ tsp salt
1 large egg
⅛ cup water
For the Filling
6 tablespoons unsalted butter, melted
1/4 cup sugar
1 tablespoon light brown sugar
1 teaspoon cinnamon
1 pear, thinly sliced
1 apple, thinly sliced
powdered sugar for topping
For the Dough
Add 1 cup flour, salt, chili powder and butter to a medium size bowl. Using a dough blender mix the dough forming large chunks. In another bowl whisk the egg and water and pour into flour mixture. Using your hands start to knead the dough. Add the remaining ⅓ cup flour to the mixture. Make into a ball shape and then flatten to form a circular shape. Cover with saran wrap and place in refrigerator for at least 3 hours.
Remove from refrigerator and place on lightly floured work surface. Roll out with a rolling pin creating a 10 inch circle.
For the Filling
Preheat oven to 375 degrees F.
In a bowl combine butter and sugars and then stir in ground cinnamon. Toss in the pear and apple slices. Using a wooden spoon or your hands thoroughly mix the fruit with the sugar and butter mixture. Starting with one fruit slice at a time start to make columns alternating pear and apple slices. Use all slices even if you have to layer them around the columns. Leave an inch around the dough and slightly fold it up to secure the fruit in place.
Brush the crust with olive oil and bake in the oven for 35 minutes. Allow to cool and then sprinkle with powdered sugar.
Dough adapted from Ham and Spinach GaletteAll images and text © .