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1
Make the Crust In a food processor, pulse the flour with the sugar and salt.
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2
Add the butter and pulse until the mixture resembles coarse meal with some pea-size pieces of butter remaining.
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3
With the machine on, slowly drizzle in the cream, then the ice water, until the dough just holds together.
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4
Turn the dough out onto a lightly floured surface and knead 3 times, until it just comes together.
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5
Pat the dough into a 1-inch-thick disk.
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6
Wrap in plastic and refrigerate for at least 1 hour or overnight.
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7
Make the Crust Preheat the oven to 375.
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8
Line a work surface with a 12-by-14-inch sheet of parchment paper.
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9
Roll out the dough on the paper into a 12-inch round, about 1/8 inch thick.
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10
Transfer the paper and dough to a baking sheet and refrigerate until the dough is firm but still pliable, about 15 minutes.
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11
Meanwhile, Make the Topping In a large bowl, toss the pears with 4 tablespoons of the sugar.
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12
In a small bowl, whisk the egg, cream and vanilla.
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13
Meanwhile, Make the Topping Brush the dough with the egg wash, leaving a 2-inch border all around.
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14
Spread the pear mixture over the dough, leaving a 2-inch border, and sprinkle the chocolate, hazelnuts, salt and 2 tablespoons of the sugar on top.
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15
Fold the edge of the dough up and over the pears, pinching the folds.
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16
Brush the folded edge with egg wash and sprinkle with the remaining 1 tablespoon of sugar.
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17
Meanwhile, Make the Topping Bake the galette for about 1 hour and 15 minutes, until the crust is golden brown.
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18
Slide a large spatula under the galette to release it from the parchment paper, then let cool to room temperature on the baking sheet.
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19
Transfer the galette to a platter and serve with ice cream or whipped cream.
