The sweet secret to this gallette is a generous layer of homemade cloudberry jam beneath the pears No cloudberries? Try raspberry, blackberry or apricot jam.

A gallette is a beautiful dessert that can whipped up on short notice – a perfect answer to a seasonal abundance of fresh fruit. During the summer, we made a delicious strawberry-port gallette with sliced almonds in the galley of our sailboat. Since it is wintertime, we decided to make the gallette a bit more full-bodied by adding wheat flour and some cornmeal to the crust. We happened to have pears on hand, but many other fruits readily lend themselves to this recipe. Enjoy a slice of pear gallette with a side salad, a favorite cheese and a freshly brewed cup of tea for a satisfying lunch in any season.

Rustic Pear Gallette

Ingredients

• 1  cup all-purpose flour
• 3/4 cup whole wheat flour
• 1/3 cup granulated sugar
• 1/4 cup coarse cornmeal
• 1/4 tsp salt
• 1/2 cup cold butter, cut into small pieces
• 1/3 cup buttermilk (we made this from powdered)
• 2 tablespoons cloudberry jam, or jam of your choice
• 2 D’Anjou pears, thinly sliced
• 1 egg, beaten
• 2 tbsp granulated sugar mixed with a pinch of ground cinnamon

Directions

1. Mix together flours, sugar, cornmeal and salt in a medium bowl.
2. Using a pastry blender, mix in cold butter. Continue mixing until cold butter is the size of peas.
3. Slowly mix in buttermilk. Stir with rubber spatula until dough forms into a ball.
4. Wrap dough in plastic and chill for about 30-45 minutes in refrigerator.
5. Preheat oven to 350 degrees F.
6. Cut a piece of parchment paper to fit the size of a baking sheet.
7. Place chilled dough on center of parchment paper.
8. Roll dough to about a 15-inch circle. This is a rustic dessert, so no need to be a perfectionist here.
9. Brush the entire rolled dough with jam.
10. Arrange pear slices atop dough, leaving a 2-inch border.
11. Fold border over pears, pressing down any folds of dough.
12. Brush dough with egg.
13. Sprinkle dough and pears with sugar and cinnamon mixture.
14. Bake gallette 40 – 45 minutes, until dough is golden brown and pears are soft.
15. Serve warm or at room temperature.