Pear and Chocolate Galette

Preheat the oven to 180°C.

Use your breadmaker to prepare the galette dough by using the kneading function for around 10min.
Add the buckwheat flour, almond flour, chickpea flour, coconut sugar and salt into the bread pan. Then pour in the coconut oil at room temperature or slightly heated (it must be creamy and soft, not liquid and hot) and knead while adding the cold water (50ml) little by little.

Form a ball, cover it with plastic wrap and let it rest for 15-20 minutes in the refrigerator.

Meanwhile, coarsely chop the dark chocolate.

Wash and dry the pears, remove the core and the seeds and cut them into thin slices.

Put the pears in a bowl or spread them on a sheet of parchment paper. Add or brush the lemon juice and the syrup. Stir gently with a wooden spoon or with your hands and set aside for the time being. (You can postpone this step and brush the pears with juice and syrup when you place them on the dough)

Remove the pastry from the refrigerator and let it set for 2-3 minutes. Work it with your hands and roll it out with a rolling pin between two sheets of parchment paper. The pastry should have a thickness of about 2-3mm.

Spread the chopped chocolate over the pastry, leaving a border of about 3cm. Arrange the pears on top of the chopped chocolate. Close the edges of the tart and brush the pastry with the mixture of syrup and vegetable milk.

Bake for about 38-40 minutes, until the pastry is lightly browned. Serve the chocolate and pear galette warm or at room temperature with melted chocolate.