For the dough, in a food processor, combine the flour, sugar, and salt and pulse a few times to combine. If you’d prefer to make the dough by hand, you can use a fork to mix together the ingredients in a large bowl.

If you’re using a food processor, cut the butter into equal-sized cubes. If you’re making the dough by hand, cut the butter into thin slices and place half in the refrigerator to keep it cold until ready to use. Add the butter to the flour mixture one piece at a time, pulsing or mixing with a fork constantly after each addition, until all the butter is incorporated and the mixture resembles a coarse meal.

Pulsing or mixing constantly, gradually add ice water to mixture 1 teaspoon at a time until the dough comes together. You should need about 4 teaspoons of ice water total, but no more than 10.

Remove the dough from the food processor or bowl and turn it out onto a lightly floured surface. Knead the dough a few times until smooth.

Roughly shape the dough into a rectangle and wrap it in plastic wrap. Use a rolling pin to press the dough into the edges of the wrap so there are no air pockets. Place in the refrigerator to rest for 1-2 hours.

While the dough rests, make the filling: Halve and core the pears, then cut them into ½-inch-thick slices. Place in a large bowl, gently toss with the remaining filling ingredients, and set aside.

Once you’re ready to bake the galette, preheat the oven to 425ºF. Remove the dough from the refrigerator and allow it to come to room temperature for 15-20 minutes.

On a lightly floured surface, roll the dough to about ¼-inch thickness. Transfer to a parchment-lined baking sheet and top with the pears, leaving a 1-inch border around the edges. Gently fold the edges of the dough over the pears and brush the dough with the egg wash.

Bake for about 10 minutes, then reduce the heat to 350ºF. Continue baking until the pastry is golden brown, 30-45 minutes more.

Remove the galette from the oven and allow it to cool before slicing. Serve with whipped cream or ice cream.