Serves: 8-10
Time: 2 hours.


For the Dough

2¼ cup all purpose flour
¼ cup rye flour
1 stick + 6 Tablespoons unsalted butter
6 teaspoons sugar
8T ice water
Note: This recipe yields more than enough dough for the Field Company No. 10 skillet- the remaining dough can be used to make another small galette and can be frozen and kept for 2 months.

For the Frangipane

1½ cups almond flour
½ cup sugar
4 tablespoons all purpose flour
4 tablespoons unsalted butter
½ teaspoon almond extract
2 large eggs, at room temperature

For the Poached Pears

8 Bartlett pears, peeled and halved
2 cups red wine
4 cups water
2 cups sugar
Juice of 1 lemon
1 cinnamon stick
1 vanilla bean

For assembly

1 egg
1 tablespoon heavy cream
2 tablespoons demerara sugar


To make the dough, mix together the flours, salt, and sugar in the bowl of a stand mixer.


Add the cubed butter and mix using the paddle attachment until the butter is small but visible, the size of peas.


Add the ice water and mix until the dough starts to come together. If too dry, add more, 1 teaspoon at a time.


Pat the dough into a disk and wrap in plastic wrap. Put in fridge for at least 30 minutes.


To make the Frangipane, mix the almond flour, sugar and all purpose flour. Add the butter, almond extract and mix with a spatula until smith. Mix in the eggs.


To make the poached pears, combine wine, water, sugar, lemon juice, cinnamon stick, vanilla bean and pears in a large pot over medium heat. Cover with a parchment lid and simmer until tender, 25-35 minutes. Set aside and let cool. Slice however you like.


To make the tart, preheat the oven to 375 degrees.


Roll out ¾ dough out to a large circle, about ⅛” thick. Spread a layer of frangipane on the dough and arrange pear slices in a decorative or organic pattern, leaving at least a 2 inch border of galette dough. Fold the sides of the galette dough over the pears, leaving the majority of them exposed.


Beat the egg and heavy cream together to make an egg wash. Brush the crust with the egg wash and sprinkle with demerara sugar. Bake for 25-35 minutes in a cast iron skillet or until the crust is golden brown. Let cool before slicing and serving.