Ingredients for 6 people:
- 2 puff pastry sheets
- 2 pears Abate kind
- 150 g (1/2 cup) dark chocolate
- 1 egg yolk
- 20 g ( 1 Tbsp) butter
- 60 g (3 Tbsp) brown sugar
Preheat your oven to 180 °C ( 355°F).
Peel and slice your 2 pears into thin slices and sauté in a pan with hot butter.
Add the sugar on the pears and let cook until the pears are golden and spread the chocolate cut into small pieces over the pears in the pan and let cool.
Meanwhile, place your first circle of puff pastry on a baking sheet lined with parchment paper. Spread your pears-chocolate preparation on the first disc about 2.5 cm (1 inch) from the edge. Place your broad bean.
Wet the edges by brushing with the diluted egg yolk with water and then put on the second disc by adhering the first edges.
Press again around your cake with the back of a knife, making small notches to help the two pastry sheets stick together. Let stand 1/2 hour in the fridge.
Brush the entire cake with egg yolk and decorate the top of your cake with your knife by drawing diagonal lines.
Bake 20 to 25 minutes or until your galette is golden brown. Remove from oven and enjoy warm.