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1
Prepare
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2
according to the recipe. After rolling, folding, and dividing dough in half, roll one portion into a 14-inch round. Transfer to a parchment-lined half sheet pan, cover with plastic, and refrigerate to relax and chill dough, at least 2 hours or up to 24.
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3
Adjust oven rack to lower-middle position and preheat to 400u00b0F (200u00b0C). In a medium bowl, rub vanilla seeds into sugar, then whisk in tapioca starch, salt, Chinese five-spice powder, and cardamom. Reserve vanilla pod for another use.
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4
Wash pears (no need to peel), then quarter, core, and cut into 1/4-inch slices. Measure 20 ounces of pears (about 3 heaping cups; 565g) into the bowl of spiced vanilla sugar, drizzle with apple cider vinegar, and toss until sugar has dissolved.
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5
Arrange pears over chilled dough in a roughly 10-inch ring, tiling the slices like dominoes. Drizzle any remaining liquid from filling over fruit. With a sharp knife, cut a series of slits in the border of dough, spacing them about 5 inches apart. Fold dough over pears, tugging gently so the edge of each segment tightly overlaps the one that came before. Refrigerate galette and prepare the egg wash.
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6
Whisk egg, egg yolk, cream, and salt in a small bowl. Brush over chilled dough in a thin, even layer (including under each flap). This will give the crust a glossy, golden sheen and help bind the pieces together.
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7
Bake until galette is golden brown around the edges and bubbling in the center, about 35 minutes. Let cool 5 minutes, then slice into wedges and serve warm, with dollops of whipped cream if desired.
