Pear Galette with Crème Fraiche & Candied Squash Seeds

Pear Galette with Creme Fraiche and Candied Squash Seeds on a plate.
This dessert was created by our friend, Chef Ryan Adams. Find it in our Community Table Cookbook sold in our Farm Stand.
1¼ cupsAP flour
2 Tblsugar
¼ tspbaking powder
¼ tspsalt
⅛ tspbaking soda
5 Tblbutter, cut into ½-inch cubes and frozen
¼ cupcultured buttermilk, plus 2 Tbl more
1 large egg white
3 Tblconfectioners sugar
2 tspmelted butter
3firm, ripe pears, such as anjou or bartlett,
cored and sliced ¼-inch thick
2 Tblfresh lemon juice
1½ tspgrated lemon zest
¼ cupgranulated sugar
¼ tspcinnamon
2 tspbutter, cut into small bits
2 Tblmaple syrup
2 Tblpacked brown sugar
¼ tspallspice
¼ tspsalt
1 cupshelled pumpkin seeds
2 cups heavy cream
3 Tblbuttermilk

pastry: Pulse flour, sugar, baking powder, salt, and baking soda in a food processor for 30 seconds to combine. Add butter. Pulse until butter pieces are the size of peas. Add buttermilk and pulse until dough just comes together. Form dough into a disk, dusting lightly with flour. Cover in plastic wrap and refrigerate minimum one hour.

filling: Whisk egg white and sugar in a bowl until frothy, then drizzle in the melted butter. Set aside. In another bowl, combine the pears, lemon zest, and lemon juice and toss together.

Lightly dust a sheet of parchment paper with flour. Place pastry dough on top and lightly dust with flour. Top with another sheet of parchment and roll out dough into a circle about 12 inches in diameter. Peel off top layer of parchment. Invert dough onto a baking sheet lined with third sheet of parchment. Trim around edges of dough. Spread egg white mix over dough, leaving a 1-inch border. Pile pear slices in the center over egg whites. Sprinkle with sugar and cinnamon. Evenly scatter bits of butter over top of filling. Fold edges of dough over pears, crimping dough to enclose ends of pears. Bake at 400°F for 20-25 minutes or until pears are tender and crust is golden brown.

candied squash seeds: Preheat oven to 350°F. In a small saucepan, combine all of the ingredients except the pumpkin seeds. Heat over medium, stirring constantly until brown sugar is melted and mixture is frothy. Then add pumpkin seeds and stir until coated. Once complete, spread pumpkin seeds on greased sheet pan and bake for 10 minutes, stirring every couple of minutes. Remove from oven and cool completely. When seeds are still warm stir them to break up clumps.

crème fraiche: Add the heavy cream and buttermilk to a mason jar, screw the lid on tightly and shake. Remove the lid, cover the top with cheesecloth and set out at room temp 70-75°F for 24 hours. Once complete, remove the cheesecloth, screw the lid back on and place in the refrigerator for 24 hours before use.

Serve galette sliced and topped with candied squash seeds and
crème fraiche.