I was inspired to create this from a bag of in-season d'Anjou pears I received from FreshDirect as part of their free fresh fruit promotion. The sweet tartness of the pears plays perfectly with the crispy saltiness of the bacon. I hope you enjoy!
Also posted on my food blog, total noms: http://totalnoms.com/2011/03/pear-bacon-galette/ —totalnoms
For the Crust
1 1/8 cups
all purpose flour
cold, unsalted butter, cut into pieces
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.
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.
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.
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.
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.
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.
Bake for 40-45 minutes at 350, until crust is lightly browned. Let cool for 10 minutes and enjoy!