Regency Gas Fireplaces manual Pear Galettes with Flaky Almond Crust, Awesome Eats, naturally good

naturally good	Awesome Eats
	Try these simple, delicious recipes.
Vegetable Frittata
Yield: 4 servings
Ingredients:
Peas, thinly sliced carrots, and
asparagus sliced on the bias	1/2 cup each
Salt	To taste
Pepper, freshly ground	To taste
Bacon, diced	4 strips
Vegetable oil	As needed
Onion, yellow, diced	1 ea.
Eggs, large	8 ea.

	more. Meanwhile, beat the eggs until blended and season with
Boil or steam the vegetables until they are tender.Drainwell,set aside.	1/2 teaspoon salt and 1/4 teaspoon pepper. Pour them over the
	ingredients in the skillet, and add the crisp bacon bits to the
Cook the bacon in an ovenproofnonstick or cast-iron skillet over	mixture, stirring gently.
low heat until crisp, 2-3 minutes. Using a slotted spoon, transferthe	Preheat the broiler.Reducethe heat to low,cover the skillet, and
bacon bits to paper towels to drain, then reserve.Add vegetable oil	cook until the eggs are nearly set, 6-8 minutes. Remove the cover
to the bacon fat in the pan if needed to make 2 tablespoons.	and place the skillet under the broiler to brown the eggs lightly,
Raise the heat to medium-low and add the onion. Cook	about 3 minutes, while watching carefully. Cut into wedges and
slowly, stirring occasionally, until translucent, 8-10 minutes. Add	serve at once.
the vegetables and sauté until lightly browned, 8-10 minutes	Recipes courtesy of The Viking Life (www.thevikinglife.com).

Pear Galettes with Flaky Almond Crust

Yield: 6-8 servings

Ingredients:
Slivered almond	1/2 cup
All-purpose flour	1 cup, plus more for rolling
Sugar	1 tbsp.
Kosher salt	1/2 tsp.
Bartlette pears, ripe but firm	4 each
Butter	3 tbsp.
Brown sugar,lightly packed	4 tbsp.
Nutmeg, grated	1/4 tsp.

To make the crust, place the slivered almonds, flour,sugar and salt in the bowl of a food processor fitted with the metal chopping blade. Pulse the processor 10 times to mix well. Add the cubed butter and pulse repeatedly until the butter is pea-sized or smaller. Add the water while pulsing the processor 10 to 12 more times (the dough will resemble coarse meal). Turnout the dough onto a

length of plastic wrap and press firmly into a 6-inch disk. Wrap and refrigerate the dough for at least 1 hour before rolling.

While the dough is chilling, peel the pears and cut them in half. Use a melon baller or teaspoon measure to scoop out the seeds and the stem. Slice the pears into half moons, about 1/8- inch thick. Heat the butter in a large heavy skillet over a medium burner. When the butter has melted, add the sliced pears and sugar. Cook over medium heat for five to seven minutes, stirring occasionally or until the pears have released their liquid and most of the liquid has cooked away. Turn the sliced pears out onto a baking sheet to cool to room temperature.

Preheat an oven to 350°F. Remove the dough from the refrigerator. Roll the dough out into a circle about 14 inches in diameter, flouring as necessary. Next, use a large plate or pan lid and a paring knife to trim the circle to about 13 inches. Place the dough on a parchment-lined baking sheet.

Starting about one inch from the edge of the dough, arrange the largest slices of pear in a shingled circle, with the curved edge facing outward. Continue to overlap the slices, grad- ually working your way into the center of the circle with the small- est slices of pear. To finish the galette, fold the outer edge over to double its width, and finish by pinching at regular intervals, or by crimping lightly with a fork to make a decorative pattern.

Bake the galette in the center of the oven for 40 minutes or until the dough is golden around the edges. Remove the galette from the oven and allow it to cool completely before slicing and serving. Serve with sweetened whipped cream or crème fraîche.