For those who love the flavor of pecan pie but are easily turned off by its sweetness, here is an alternative you might just adore. The recipe hails from the Lone Star State which, as you know, is one of the nation’s biggest producer of pecans. I found it in the latest issue of Edible Austin.
We were in Austin last week visiting family when a local baker friend (more on him soon on this blog) sent us to Salt & Time, a butcher shop and salumeria in eclectic and charming East Austin. We had just seen the moving Austin Collective exhibit (personal stories and photos in the spirit of Humans of New York), the temperature was rising and we were parched. The others sat down to East Austin hard cider in the restaurant section of the store. Ever curious, I wandered around a bit before joining them. I was immediately charmed (who wouldn’t be?) by Salt & Time‘s motto (“Good things come to those who add salt and wait”).
I bought some Hayden Mills white Sonora pasta flour to take home. The stack of magazines was by the register. When I leafed through it and saw the galette, I knew I had to try my hand at it.
Here is my version.
Curiously the online recipe doesn’t provide for the piecrust dough. The print version does. Their version features all-purpose flour, butter, shredded farmhouse cheddar, salt and cold water. I used my own favorite 100% sprouted wheat galette dough instead, but I replaced 5% of the wheat flour by Texas mesquite flour (someone had given me a small bag and it was the perfect opportunity to try it) and I added 25 g shredded extra-sharp cheddar.
- Not having access to Kieffer pears back home, I used California Red Crimson pears instead. I sliced them very thinly, unpeeled (you know me, always enthralled with color);
- I reduced the amount of sugar in the filling by one third (half a cup of brown sugar instead of 3/4 cup). It was still a bit sweet for me but everyone else loved it so it is clearly a matter of personal taste;
- I had no bourbon but it would have added another layer of flavor and I would recommend going for it if you do make the galette;
- Alternatively you might want to (delicately) toss the pears with lemon juice after slicing as it would provide a welcome counterpoint to the sweetness of the pecan filling;
- I sprinkled some Demerara sugar on the pears before baking;
- I baked the galette for 35 minutes (at 20 minutes it looked nowhere near ready).
Happy Thanksgiving to you all!