Apple Pear Ginger Galettes with Cheddar Crust

Steps

1. Preheat the oven to 400°F (200°C) and line two baking sheets with parchment.
2. Make the crust: in a bowl, whisk the flour, granulated sugar and salt, then toss in the cheddar.
3. Stir in the melted butter and the milk until the dough clumps together like damp sand.
4. Divide the dough in half. Press each half onto a prepared sheet into a 10-inch round about 1/4 inch thick, pressing a slightly thicker 1 1/2-inch border at the edge. Chill both on their sheets for 15 minutes.
5. Make the filling: in a large bowl, toss the apple and pear with the lemon juice, then add the brown sugar, cornstarch, grated ginger and cinnamon and toss to coat.
6. Arrange half the fruit filling in overlapping circles on each crust, leaving the border clear, and spoon any juices left in the bowl evenly over both.
7. Gently push the crust border up and inward over the outer ring of fruit, pinching any cracks closed with your fingers; the center stays open.
8. Bake for 40 to 45 minutes, until the crust is deep golden and the fruit is tender and bubbling.
9. Warm the honey for 10 seconds and brush half over the fruit of each hot galette, then the remaining half over the other.
10. Cool on the sheets on a rack for at least 30 minutes so the juices set, then cut each galette into 6 slices.