Method

• To make pastry In a food processor, combine the flour with the sugar, salt and butter and process for about 5 seconds
• Sprinkle the ice water over the flour mixture and process until the pastry just begins to come together, about 10 seconds - you should still be able to see small pieces of butter in it
• Transfer the pastry to a work surface, gather it together and pat into a disk
• Wrap the pastry in plastic wrap and chill for at least 20 minutes
• However if you are impatient you can roll this pastry out straight away as it is a rustic looking tart so you can get away with it (just this once)
• To make filling Peel, halve and core the pears and slice them ½ cm thick
• Place in a bowl along with the ground almonds/walnuts or cornflour, and the ground ginger, toss to combine
• Preheat the oven to 200C
• On a lightly floured work surface, roll out the pastry to a 20cm by 25cm rectangle and transfer to a large rimmed baking sheet
• Spread the chopped pears over the pastry to within 5cm of the edge
• Drizzle the honey over the pears, sprinkle with sugar, and dot with the pieces of butter
• Fold the pastry edges up and over the pears to create a 3-4cm border
• Bake the galette for about 35-45 minutes, or until the pastry is nicely browned and crisp and all of the pears are tender
• Transfer the tray to a cooling rack and let the galette cool a little
• Serve warm or at room temperature