For the crust
2 cups whole wheat flour
2 tablespoons unrefined brown sugar
½ teaspoon salt
5 ounces cold butter, cut into small pieces
½ teaspoon pure vanilla extract
½ cup chilled water
Egg wash

For the fruit
2 to 3 medium red pears, cored, quartered and sliced lengthwise
1 tablespoon unrefined brown sugar

For the glaze
2 tablespoons maple syrup
1 tablespoon unsalted butter
¼ teaspoon ground cardamom

Combine the flour, salt and brown sugar in a food processor fitted with a steel blade. Process for 5 seconds. Add the butter and pulse until crumbly. Add the vanilla extract to the water and pour it in the food processor a little at a time pulsing until the dough appears moist enough to stick together. Transfer the dough to a bowl. Form the dough into a ball, cover it with plastic wrap and refrigerate 1 hour before use.

Preheat the oven to 400 degrees F.

Let the dough warm up at room temperature about 10 minutes before stretching it. Roll out the dough on a lightly floured surface into a 12 to 15-inch circle. Line a baking sheet with parchment paper and sprinkle it with brown sugar. Carefully transfer the dough circle onto the parchment paper.

Overlap the pear slices on the dough, starting in the center and working your way out into a rose pattern. Stop about 2 inches from the edges. Fold the edges of the dough over the outer rim of the fruit, pleating and pinching as necessary.

Warm the ingredients for the glaze on the stove or in the microwave for 30 seconds until melted. Stir and brush the pear slices.

Brush the crust edges with egg wash. Sprinkle the whole tart (crust edges included) with 1 tablespoon of brown sugar. Bake until the pears are soft and the dough golden brown and crusty, 45 minutes.

Let cool slightly before enjoying.

Serves 6

whole wheat pear galette