Step 1
Pulse the flour, sugar, salt and 2 tablespoons of the butter in a food processor until the dough resembles a coarse meal. Add remaining butter and continue to mix until the biggest pieces look like large peas. Drizzle in the water until the dough just holds together. If it needs a touch more water add it 1 tablespoon at a time. Remove from the processor and roll the dough into a ball. Flatten into a 4-inch thick disk. Place in plastic wrap and refrigerate for a least 30 minutes.

Step 2
Preheat the oven to 400F. Melt the butter in a small saucepan over low heat. Add the cardamom and vanilla and mix well. Set aside.

Step 3
On a lightly floured surface roll dough out into (roughly) a 14 inch circle (it doesn’t have to be a perfect circle,this is a rustic galette after all!) Place on a parchment lined baking sheet and arrange pear slices in a circle, overlapping about 2 inches from the edge of the crust. Fold the edges up and crimp them to hold together. Brush melted butter over the entire galette. Sprinkle the whole pie with the sugar and place on a parchment lined baking sheet. Bake until golden brown, about 45 minutes. Rotate the pan halfway through baking.

Step 4
While the galette is baking prepare the cream. Drain the macadamia nuts and place them in a high speed blender with the honey and vanilla. Add 1/2 cup of water and blend on the highest setting until smooth and creamy. Add additional water to thin until you reach your desired consistency. Taste and adjust seasonings as needed.

Step 5
Serve galette with macadamia cream and toasted hazelnuts.

Notes

• Store extra cream in an airtight container for 5 days
• Baking times will vary from kitchen to kitchen

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.