Pear & Pecan Ricotta Galette
Almost as good as a breakfast treat as it is for a dessert.
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Servings: 8
Calories: 422kcal
Ingredients
Crust
- 1½ cups flour
- ¼ tspn salt
- 1 tbspn white sugar
- ½ cup unsalted butter cold
- 6 tbspn water iced
Filling
- 6 Bartlett Pears
- 2 tbspn Brown sugar
- ½ tspn cinnamon
- 200 g ricotta cheese
- ½ cup pecan pieces
- ¼ cup honey
- 1 tbspn corn starch
Instructions
- Preheat oven to 425°
- Combine flour, sugar and salt in bowl of a food processor
- Add finely chopped butter and pulse until crumbly
- Pour water in to mixture and pulse until a crumbly dough forms.
- Remove dough from food processor, roll into a ball and then flatten into a disc
- Wrap dough disc in plastic film and refrigerate for at least 30 minutes
- Peel pears, core them and slice thinly
- Toss pears in a large bowl with corn starch, cinnamon, brown sugar and pecans and set aside
- Line a baking sheet with parchment paper
- Roll dough into a 12" circle on top of the parchment paper
- Spread ricotta evenly over the dough, leaving a 1" border round the edge.
- Top with pear/pecan mixture and fold the edges over. If you like you can sprinkle some cinnamon sugar over the top prior to baking.
- Bake 30-40 minutes until pears have caramelized and crust has browned.
- Remove from oven and let it cool before serving.
- Drizzle honey or maple syrup over pie before serving.
Nutrition
Serving: 1g | Calories: 422kcal | Carbohydrates: 56g | Protein: 7g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 43mg | Sodium: 39mg | Potassium: 228mg | Fiber: 5g | Sugar: 27g | Vitamin A: 507IU | Vitamin C: 6mg | Calcium: 80mg | Iron: 2mg | Net Carbs: 51g