For the crust
- 3 tbsp plain yogurt
- ⅓ cups ice water (with ice cubes in it)
- 1 cup whole wheat flour (I got mine from Full Cellar Farm at the H St NE FRESHFARM Market)
- ¼ cup cornmeal
- 1 tsp sugar
- ½ tsp salt
- 7 tbsp unsalted butter, chilled and cut into cubes
For the filling
- 5-6 bartlett pears cut into thin slices
- 4 tbsp sugar
- 2 tbsp lemon juice
- ½ cup habanero jelly, reserve a small amount for topping
- ½ cup ewe creme, reserve a small amount for topping (You can find ewe creme from a sheep farmer, I got mine from Shepherd’s Manor at the Penn Quarter FRESHFARM Market)
- 1 egg, for egg wash
- 2 tbsp course sugar for sprinkling
Remove the ice cubes from the ice water. In a small bowl, mix the yogurt and the ice water together and set aside.
In a large mixing bowl, combine the flour, cornmeal, sugar and salt. Work the cubes of chilled butter into the flour mixture until the mixture crumbles into pieces that range in size from 'bread crumbs' to 'small peas.' The smaller pieces make the dough tender, the larger ones make it flaky.
Sprinkle the yogurt mixture over the dough, one tablespoon at a time. With your hands, gather the dough. Wrap the dough in saran wrap and refrigerate for at least two hours (or freeze). If in a rush I have used immediately and it worked out just fine.
Thinly slice pears and mix with sugar, lemon juice and a pinch of salt. Set aside.
Heat oven to 400 degrees.
Roll your dough out on a floured surface, adding more flour as needed to prevent sticking. The crust should be about ⅛ inch thick and between 8 and 10 inches in diameter.
Line a large baking sheet with parchment paper and transfer the rolled out dough to the parchment. Top dough with a layer of habanero jelly followed by the ewe creme and finally the pear slices. Arrange galette filling ingredients so that the outer 2-3 inch border of the crust remains topping-free.
Fold the topping free edges of the dough over towards the middle of the galette. The crust with naturally fold where it needs to, creating a lovely rustic edge pattern.
In a small bowl, lightly beat an egg with a small drizzle of water. Brush the egg wash on the folded over edges of the galette. This step isn't necessary, but it adds a nice glow to the finished product. Sprinkle with course sugar such as turbinado sugar.
Bake at 400 degrees for 30 minutes, until the crust is nicely browned. Let cool for 10 minutes or so before adding a dollop of ewe creme and habanero jelly to the center. Serve plain or with a scoop of vanilla ice cream.