Pear and Pomegranate Galette
This recipe for Tu B’Shevat–the Jewish New Year of Trees–includes lots of edibles from trees including pears, pomegranate, cinnamon, cardamom and cloves. All of these tree fruits and spices plus only a small amount of sugar make for a delicate though very flavorful dessert that is perfect for a Tu B’Shevat seder. I used a mix of pears which I recommend for a variation in colors and tastes. You could also use mix in other fruits like persimmons and apples. I also cut down the preparation time significantly by using a pre-made vegan pie dough. Scroll below the recipe for more of my Tu B’Shevat recipes.
Pears mixed with spices
Vegan Pear and Pomegranate Galette
Ingredients:
3 pears, thinly sliced (I used Green Anjou and Bosc)
1/2 tsp vanilla
1/2 tsp cinnamon
1/8 tsp cardamom
1/8 tsp ground cloves
1 tbsp sugar
1 tbsp corn starch
2 tbsp pomegranate seeds
1 roll of vegan pre-made pie dough (or phyllo dough)
Preparation:
- Make sure the dough is at room temperature. Pre-heat oven to 425 degrees F.
- Cut the pears in half and remove the seeds. Place flat side down and cut into 1/8 inch slices from top to bottom of the pears.
- Put the pears in a bowl. Add the vanilla, cinnamon, cardamom, cloves, sugar and corn starch. Mix well.
- Take a large cookie sheet and cover with parchment paper. Place the dough on it. Some pie doughs might be round, but you can gently stretch it into a more square shape. Place the pear slices in the middle, slightly overlapping each other. Leave about one inch along all four sides. Once you finish placing the pear on the dough, gently bring the edges of the dough towards the center, covering the edge pieces of pear. Pinch the corner dough together. It doesn’t have to be event and I like the imperfect look of galettes.
- Place in oven and bake for about 30 minutes. While it is baking, cut the pomegranate and remove the seeds. After 30 minutes, briefly remove the galette from the oven to sprinkle the pomegranate seeds on top. Put back in the oven for another 5-10 minutes.
- Remove from oven. Serve warm or room temperature.
B’tayavon!
Tu B’shevat toasts
Check out my other Tu B’shevat recipes
Toasts
Groats and Fruit Salad
Fruit Jams