Pear & Bacon Galette

For the Crust

• 1 1/8 cups all purpose flour
  
• 1/2 teaspoon salt
  
• 1 teaspoon sugar
  
• 8 tablespoons cold, unsalted butter, cut into pieces
  
• 4 tablespoons ice water
  

For the Filling

• 5 slices bacon, chopped into 1/2-inch pieces
  
• 2 pears, peeled (I used red d'Anjou)
  
• 1 lemon
  
• 1/4 teaspoon cinnamon
  
• 1 teaspoon sugar
  

1. Place flour, salt, and sugar in a food processor and pulse once or twice to get everything combined. Add the cold butter, and process until the mixture becomes the consistency of cornmeal.
2. Transfer mixture to a bowl, and sprinkle the ice water over it. Using a rubber spatula or your hands, mix in water and create a ball shape out of the dough. Wrap in plastic wrap and flatten to a small disk, then place in the freezer for 10 minutes while you make the filling.
3. Pre heat the oven to 350. Cook bacon over medium heat in a skillet until almost crispy; transfer bacon to a plate layered with paper towels. Save bacon fat to grease your baking sheet.
4. Chop peeled pears in half and scoop out the core, then slice into thin (1/8 inch thick) slices lengthwise. Place pears in a bowl, and add sugar and cinnamon. Zest your lemon over top, then cut in half and squeeze the juice into the bowl. Using your hands or a spatula, toss the pears in the juice and spices. When bacon has cooled a bit, add bacon and toss again.
5. Remove crust from freezer. Unwrap the plastic wrap to expose the dough, and layer another piece of plastic over top, to make a plastic-dough-plastic sandwich. Using a rolling pin, roll the dough out to about 1/4 inch thick, making a large circle. Carefully remove the top layer of plastic wrap, then flip crust onto a bacon-greased baking sheet. Peel off the other plastic wrap.
6. Scoop filling onto the middle of the crust and spread out, leaving 2 inches of crust all around. Fold excess crust over to contain the filling on the edges, leaving the center uncovered.
7. Bake for 40-45 minutes at 350, until crust is lightly browned. Let cool for 10 minutes and enjoy!