Pomegranate, Pear, and Pistachio Galette

the colors of Christmas

Pastel by Vicki Smith

Hello!

Pomegranates have symbolized everything from purity and beauty to passion and fertility in literature and art dating back to the Old Testament. A nightingale sings in a pomegranate tree (technically a shrub) outside Juliet’s window as she awaits Romeo. Pomegranates and their flowers were a frequent motif woven into brocades during the Renaissance. The fruit is indigenous to Iran and has long been cultivated in bordering countries and along the Mediterranean and warmer sections of the United States and Chile. For the first time, I saw pomegranates growing in Dubrovnik in late August. I recall watching as a hapless tourist swiped the unripe fruit from a shrub beneath the balcony of our hotel room. Pomegranates only ripen when they remain on the shrub and are harvested from mid-September to early January. They are the primary ingredient in homemade grenadine and are reported to have many health benefits. You can make your own grenadine with pomegranate juice, lemon, and sugar whereas most commercial versions are made with corn syrup, citric acid, and food coloring.

I originally made this galette using pie dough that I made from scratch, but I definitely did not inherit my mother’s pie-making gene and the result was rather leaden. The second try was with Pepperidge Farm Puff Pastry directly from the frozen section of my grocery store. The result was delicious as well as festive to look at with the shiny red arils of the pomegranate and a hint of green from the pistachios. This brand of puff pastry is vegan, but there are varieties made with butter if that is your preference. Since pears are quite soft when ripe the galette bakes quickly, it is best served right from the oven with a dollop of whipped cream or vanilla ice cream.

Galette Recipe

Ingredients

Pepperidge Farm Puff Pastry, one sheet, defrosted in the refrigerator

2 ripe pears, thinly sliced

1 t. lemon juice

1/4 t. lemon zest

1 T. sugar

1/4 t. cardamon

1/4 t. cinnamon

1/2 c. pistachios

1/2 c. pomegranate arils

Directions

Preheat the oven to 425 degrees.

Combine all of the ingredients for the filling, other than the pistachios and pomegranate arils, in a medium-sized bowl. Toss everything together. Remove the puff pastry from the refrigerator and place it on a floured cutting board. Use a rolling pin to stretch the dough out slightly. Place the pear mixture in the middle of the pastry leaving a two-inch border around the outside. Fold the border in towards the middle. Use a large spatula to transfer the galette to a baking sheet. Sprinkle the pistachios over the middle of the pastry.

Bake for 25 minutes until the pastry is golden brown. Sprinkle with pomegranate arils after removing the galette from the oven.

Makes 4 servings.

Photos by Vicki Smith

Happy new year!

Thank you for reading!

Vicki