Pear & Apple Galette

To prepare pastry dough: Melt butter in a small saucepan over medium heat. When it starts bubbling, cook, stirring and watching carefully so it doesn't burn, until golden brown, 2 to 6 minutes. Transfer to a metal bowl and refrigerate until solid again, 25 to 30 minutes.

Combine whole-wheat flour, 1 cup all-purpose flour, 1 tablespoon sugar, lemon zest and 1/2 teaspoon salt in a food processor. Pulse once or twice to mix. Cut the butter and cream cheese into pieces; add and pulse until the mixture resembles coarse meal. Add oil and pulse until it looks like wet sand. Add milk and pulse until small clumps form.

Transfer the dough to a sheet of parchment paper and press into a ball, then press the ball into a disk about 8 inches wide. Wrap in the parchment and refrigerate for at least 1 hour and up to 1 day before rolling out.

To prepare gingersnap layer: Combine oats, 1/2 cup flour, 1/2 cup sugar, ginger, cinnamon, nutmeg, cloves, pinch of salt and pepper in a food processor; pulse until the mixture looks like fine gravel. Add molasses and pulse briefly. Set aside.

To prepare fruit layer: Peel, quarter and core pears and apples. Cut into 1/2-inch-thick slices. Toss in a large bowl with lemon juice, 1/3 cup sugar, 1 tablespoon flour and pinch of salt.

To roll out pastry: Dust a sheet of parchment paper, and the dough, with flour. Roll the dough out into a 15-inch circle. Go slowly and if it cracks just press the pieces together. Dust with flour as needed and keep the circle as even as you can, but don't worry about rough edges.

Preheat oven to 375 degrees F.

To assemble & bake: Spread the gingersnap mixture over the pastry, leaving a 2-inch border. Arrange overlapping slices of fruit in a concentric circle over the gingersnap layer. Drizzle any syrup left in the bowl over the fruit.

Use the parchment to lift the edges of the pastry and fold loosely over the filling in 2- or 3-inch sections. It may crack as you fold it, but that's fine. Combine 1 tablespoon sugar with a pinch of nutmeg and sprinkle on top. Transfer the galette, parchment and all, onto a baking sheet. Trim off overhanging parchment.

Bake the galette until the edges are lightly browned, 40 to 45 minutes.

Heat jelly (or fruit spread) in a small saucepan, stirring, until it looks like a thin glaze. Brush the glaze over the warm fruit with a pastry brush.

Let cool at least 15 minutes on the baking sheet. Lift parchment and galette onto a platter; slide the parchment out. Serve hot, warm or at room temperature.