Name: Pear Galette (French Rustic Tart)
Ingredients: 1 cup all-purpose flour, plus more for dusting; 1/2 cup whole-wheat flour; 2 tablespoons granulated sugar; 3/4 teaspoon kosher salt; 10 tablespoons (1 1/4 sticks) cold unsalted butter, diced; 4 tablespoons ice water; 1 large eggs (lightly beaten for brushing); Coarse sugar (turbinado sugar or sanding sugar for sprinkling (optional)); 1 1/2 pounds ripe Barttlet pears (about 3-4 , peeled, cored and very thinly sliced); 1/3 cup brown sugar (packed); 1 tablespoon cornstarch; 1/4 teaspoon grated orange zest; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 2 tablespoons (1/4 stick) cold unsalted butter, diced; Serving Suggestions: Vanilla ice cream, whipped cream or caramel sauce ((optional))

Place both flours, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine.
Add the butter and pulse until the mixture is like coarse sand with a few large butter pieces. Add the ice water and pulse only until the mixture is evenly moistened. Turn the dough onto a floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour or up to 3 days.
Preheat the oven to 400 degrees F.
For the filling, toss the pears, sugar, cornstarch, orange zest, ground cinnamon and nutmeg in a large bowl.
Place a sheet of parchment paper on a work surface. Make sure the paper is about the size of the baking sheet pan. Lightly floured the parchment paper and place the pastry dough on top. With a flour-dusted rolling pin, roll the pastry into a 12-inch circle. Top the dough with the prepared fruit leaving a 1 1/2-inch border (you can do this nicely in concentric circles if desired).
Gently fold the border over the pears to enclose the dough, pleating it to make a circle.
Using the parchment paper, lift the galette and place it on the baking sheet pan. Chill for 10 minutes.
Brush the border of the pastry with the beaten egg and sprinkle with sanding sugar, if using.
Dot the fruit with the butter and bake for about 45 minutes or until the pears are tender and the crust is deep golden brown. Some of the pear juices may leak out from the galette.
Remove from the oven and allow to cool slightly on a cooling rack. Transfer to a plate.
Serve warm or at room temperature with a scoop of vanilla ice cream, whipped cream or a drizzle of caramel sauce.

Pear Galette (French Rustic Tart)