Recipe for Pear Galette Inspired by ‘When Harry Met Sally’

To make the crust, in the bowl of a food processor, combine the flour and Kosher salt and pulse until it is just combined. Add the butter all at once and pulse a handful of times until large pea-size pieces form. With the motor running, slowly drip the ice water into the basin. The dough is ready when it forms a ball on one side of the food processor. Remove the dough and wrap it in plastic wrap, flattening it into a large disc. Refrigerate it for a minimum of 30 minutes or up to 24 hours before rolling out.

To make the filling, toss together the pears, brown and white sugar, lemon juice, lemon zest and salt in a large bowl, adding cornstarch to thicken. Set aside in the refrigerator for 15 minutes so the juices have time to come together.

For the galette, preheat oven to 400 F. Place a piece of parchment paper or silpat over a baking sheet. Unwrap the dough and transfer it to a cool, amply floured surface. Roll the dough to a ¼-inch-thick circle and transfer it to the baking sheet.

Arrange the pear mixture in the center of the dough, pushing the mixture toward the outside but leaving a 2-inch border. Fold the layers of dough over the filling, using your fingers to press the dough into a rustic pleat. Cover the exposed pear mixture with the reserved cubes of butter.

Whisk together the egg and one tablespoon of water and brush the top of the dough with the mixture, making sure to get beneath the creases of the pleats. Sprinkle the turbinado sugar over the top. Place the galette into the freezer for 30 minutes, uncovered.

One of the most memorable lines in film history, "I'll have what she's having," was uttered by movie extra Estelle Reiner, mother of "When Harry Met Sally" director Rob Reiner.

Columbia Pictures/Everett Collection

Remove the galette from the freezer and place the baking sheet in the center rack of the oven. After 45 minutes, if the galette is developing too much color, cover it with a piece of aluminum foil. The galette is done when the pears are tender when pierced with a fork and when the dough is brown and slides easily when nudged, about 60 to 70 minutes. 

Remove the galette from the oven and allow it to rest on a cooling rack until it reaches room temperature. Slice into wedges and serve with whipped cream, or with nothing at all.