Light, flaky pastry slathered with almond cream and topped with local Bosc pears to create this amazing Frangipane and Pear Galette. Ah, pastry, we meet again. Welcome to Beyond the Thunderdough! Two shall enter. One shall leave. (I’m also partial to Revenge of the Sift. I could make these puns all day.) Pastry dough is my… Read More