This dessert is dedicated to all those who live far away from Mallorca, those who would come to my cooking workshops if they could, because they trust and appreciate what I do and they are the motor for me to carry on with this blog, which has the unique purpose to inspire people. Sometimes I wonder if the dedication and work that this spot takes is worth it. That is why the workshops I give at home are a breath of fresh air to me, a real contact with real people and a way to contact with people outside this virtual spot. And I am very grateful of this. Even though, I recognize that the social networks, against which I fight many times, have this nice part of people who leave comments and give sense to my effort. Last week when I did a gluten free pastry workshop and posted it to instagram, the responses of some followers, who live far away, filled me with satisfaction and gratitude. For this reason this dessert is dedicated to all those who follow me and live afar.
Moreover, as Christmas is very close, it is a good option for a light dessert, with a rustic touch but sophisticated thanks to the sorbet. It is a versatile sweet because it can be used as a dessert without the sorbet, or a snack, or even for breakfast! The sablée dough is in reality the main excuse for the dessert because I wanted to find a base for a dough without gluten for all these people who have a gluten intolerant relative or friend. It is a recipe with which you can prepare any recipe that has a sabée as the base. And the best thing is that if you have to blind bake the recipe before putting in the filling, the sides will not collapse while baking. Therefore, you do not have to bake it with any weight on top in order to have a good result. Hureyyyy. I also give you an option to prepare it using coconut oil, but remember that you will have to add one more tablespoon of water and that the dough will be a bit more fragile than the one made with ghee. I prefer it with ghee for its taste and for the texture of the dough. I ALWAYS, ALWAYS recommend that the dough has to be very cold (read almost frozen) before putting it in the oven so as to cook properly and maintain its form.
The name galette or costrata gives an allusion to this type of rustic cakes, mainly of fruit (although they can also be savoury), where the edges of the dough are folded towards the centre. It is supposed that a sourced cake is an easier alternative to a tartlet or quiche with filling.
The sorbet, on the other hand, is just pear. Therefore, the sweetness comes basically from the fruit and that is always the basic aim of this road to look for healthy alternatives. The technique also allows you to have a stock on hand as you only have to make the mixture (very easy), put it in the ice-cube moulds and, once frozen, keep it in freezer bags for when you need it. So that is a step you can take much earlier.
Even if the recipe is for five individual galettes, you can also make a big one. This is faster to do and suitable if you want to prepare it for a snack, for example. No matter what you choose, the final result is a dessert with little sugar that the whole family will like and you can adapt it to your taste using other fruit such as apples or peaches, in summer.
I personally like to have the dessert with the galette hot/warm (I warm them up in the oven while I prepare the sorbet so that there is a contrast of temperature, which is quiet pleasant and makes the flavours come out.
I hope you enjoy it!
Ingredients (for 5 small galettes)
60 gr rice flour
45 gr ground almond
30 gr buckwheat flour
1 tbsp arrowroot
1 tbsp + 1/4 tsp coconut sugar
1/4 tsp salt
1/8 tsp fresh chopped thyme
50 gr ghee (or coconut oil)
2 tbsp very cold water (3 tbsp if you use coconut oil)
4-5 small pears
30 gr ghee (or coconut oil)
3 tsp honey (or maple syrup)
1/4 tsp fresh ginger
2 tsp lemon juice
550 gr pear (330g peeled pear)
100 gr water
1 tsp lemon juice
1 tsp honey
1/4 tsp fresh ginger
- Start preparing the sorbet. Peel and cut the pears, and then blend them with the rest of the ingredients. Share out the obtained liquid in ice-cube moulds and freeze for at least 8 hours. In order to make the galette start with the sablée. Weigh the ghee and put it on a piece of parchment paper. Press it to form a rectangle and freeze it for 15 minutes. This is simply so that the ghee is cold while working with it and is therefore easier to cut and later mix with the other ingredients. If you use coconut oil, you do not have to freeze it even if it is solid.
- Meanwhile, weigh the rest of the ingredients for the sablée in a bowl and mix them up with a whisk to integrate them well.
- Prepare a glass of water with an ice cube in, so that it is well chilled .
- Take out the ghee from the freezer and cut it in cubes of 1x1 cm (more or less). Incorporate it in the bowl with the different types of flour and, using your fingertips, rub together the ghee and flour mixture (do not knead!) until you get a texture that looks like sand (in French the word sablée means sand “sable”). Add the water (remember that if you use coconut oil, you have to put 3 tbsp of water) and mix up until you can form a moist and soft ball which does not get stuck to your hands. It is important not to knead the dough; if you do so, it will get hard.
- Cover the sablée ball and let it rest in the fridge for at least 30 minutes before using it.
- If you are going to prepare the galette at this moment, turn on the oven at 180ºC.
- Prepare the gloss melting the ghee in a small pot. Add the rest of the ingredients when you turn off the heat. Keep aside.
- Peel the pears and remove the centre. Then, cut them into slices of half cm thick.
- Prepare a tray with oven paper.
- Take the dough out of the fridge and divide it into 5 equal balls. Put some rice flour on the worktop, get one of the balls and press it with the palm of the hand. Using a floured rolling pin stretch it out and place it on the tray prepared earlier. Do the same with the rest of the balls. Prick every piece of dough with a fork.
- In the centre of each one lay out slices of pear, close to one another, leaving a border of 1 cm.
- Fold the border towards the centre covering the slices of pear a little. If it cracks while folding, press it a bit and it will get its shape.
- Put the tray in the freezer for 15 minutes. (This is important because the dough has to be very cold before baking it, in order to maintain its form)
- Get the tray out the freezer and paint every tartlet using a brush.
- Put them in the oven. 15 minutes later take them out, paint them with the glaze once more and put them in again for 10 minutes more or until they gain a nice golden colour.
- Take them out the oven and paint them for last time with the rest of the glaze. (If it got solid, warm it up a little) Let them cool on a rack.
- If you are going to serve them with the sorbet, the only thing to do is to unmold your sorbet ice-cubes and blend them until you obtain the consistency of an ice-cream.
- The ice-cubes that you do not need can be kept in a freezer bag for another time.
- Set out every galette on a plate with a scoop of sorbet on top.