At a glance

Arrange thin Bosc pear slices over chopped hazelnuts on a round of cold pie dough. Fold the edge over the fruit and bake on a metal sheet until the crust is deeply golden. Add an optional measured maple cannabutter finish to one wedge after baking.

Oregon Pear and Hazelnut Galette

Ingredients & directions

Free-form Bosc pear and toasted hazelnut tart

Ingredients

Galette

Maple finish

Use a rimmed metal sheet, parchment and a rolling pin. The pears should yield slightly at the neck but stay firm enough to fan.

Directions

  1. Cold galette dough being rolled into a round on lightly floured parchment

    Roll the cold dough

    Heat the oven to 400°F (205°C). Roll the dough to about 12 inches across on lightly floured parchment. Slide it onto the sheet and refrigerate while you slice the pears.

  2. Thin Bosc pear slices fanned over chopped hazelnuts with a clear bare pastry border

    Fan the pears over nuts

    Halve and core the pears, leaving their skins on. Slice lengthwise about ⅛ inch thick. Toss with the sugar, cornstarch, lemon juice and salt. Scatter about two-thirds of the hazelnuts over the dough, leaving a 2-inch border. Fan the pears over the nuts, leaving any liquid pooled in the bowl behind.

  3. Brushing egg wash onto the folded pastry edge around the pears before baking

    Fold and bake

    Fold the exposed dough over the fruit, overlapping the pleats. Brush just the pastry with the egg wash. Bake 35 to 40 minutes until the crust is deeply golden underneath and a knife slides easily into a pear slice. Rest on the pan 20 minutes.

  4. Maple butter brushed over the fruit on one separate pear-hazelnut galette wedge

    Glaze individual wedges

    Whisk the maple syrup and melted plain butter. Cut the galette into 6 wedges and brush the fruit with a little maple butter. Scatter the remaining hazelnuts over the slices. For an optional finish, stir measured cannabutter into the maple butter for one clearly identified wedge and brush it separately.

Storage Refrigerate the plain galette within 2 hours and use within 3 days. Re-crisp a plain wedge on a metal sheet in a 350°F (175°C) oven before adding any finish.

Kitchen notes

Make the crust crisp and the pears tender

Which pear is best for a galette?

Firm-ripe Bosc pears are easy to slice thin and hold their shape in the oven. A firm Anjou is a good substitute.

How do I keep the bottom from getting soggy?

Keep the dough cold, leave pooled pear juice in the bowl and scatter the nuts under the fruit before arranging it. Bake until the underside is browned.

Is a galette the same as a pie?

A galette is a free-form tart. The pastry folds around the filling on a sheet pan, so you can bake it without a pie plate.

Use the product label

Estimate THC in a portion

Measure only the cannabutter in the maple glaze for your wedge. Use the same unit for the label amount and the amount used.

Enter the label values and the amount you used.

The result estimates the THC added to that portion from the product label. Keep infused portions labeled and secured.

THC in one portion = label THC (mg) × amount used ÷ label amount.

With a label listing 9 mg THC per 6 g, 1 g contributes an estimated 1.5 mg THC to one wedge.

Use a labeled edible product for a consenting legal-age adult where permitted. If you are new to edibles, Health Canada suggests choosing 2.5 mg THC or less. Full effects can take up to 4 hours. Keep infused servings separate, labeled and locked away from children and pets.

Recipe and safety references