French galette with cranberries and pears on a nut crust

Ingredients:

Dough

• 1/3 cup pecans
• 1.5 cups premium flour + extra for dusting
• 1 tbsp sugar + extra for sprinkling
• 0.5 tsp coarse salt
• 5 tablespoons chilled unsalted butter, cut into small pieces
• 140 g chilled cream cheese, cut into small pieces
• 1 large egg, lightly beaten
• 1 tbsp. ice water

Filling

• 3 ripe pears (such as Bosc or Anjou), peeled and cut into small pieces
• 1.5 cups cranberries (fresh or frozen)
• 3/4 cup sugar
• 2 tsp premium flour
• 1 tsp. grated orange zest (optional)
• 0.5 tsp ground cinnamon
• 1/8 tsp ground allspice
• 1/8 tsp freshly grated nutmeg
• A pinch of coarse salt
• 1 tablespoon chilled unsalted butter, cut into small pieces

Preparation:

1. Position a rack in the lower third of the oven and preheat the oven to 350°F (175°C). Place the pecans on a baking sheet and bake until lightly toasted, about 6 minutes. Transfer to a plate and let cool.
2. Dough:
   
   In a food processor, pulse the toasted nuts, flour, sugar, and salt until the nuts are finely chopped. Add the butter and pulse about 4 times to coat the flour. Pulse in the cream cheese until the dough resembles coarse crumbs and holds together easily when squeezed in your hand. Pour in the egg and ice water and pulse until the dough is slightly moist. The dough will be crumbly, so be careful not to overmix it. Place the dough on a piece of plastic wrap and shape it into a disk, using the plastic wrap as a guide. Wrap and refrigerate until the dough has set, at least 1 hour and up to 24 hours.
3. Line a baking sheet with parchment paper. Dust the surface of the dough with flour. On a lightly floured surface, flatten and roll it out into a circle 35 cm in diameter. Transfer it to the baking sheet. It's okay if it extends beyond the edges of the baking sheet; you'll be folding it. Pinch any cracks in the dough together.
4. Prepare the filling:
   
   In a large bowl, combine the pears, cranberries, sugar, flour, orange zest, cinnamon, allspice, nutmeg, salt, and butter. Spread the filling over the dough, mounding it lightly in the center and leaving a 2-inch border. Fold the edge of the dough over the filling, pleating as needed. Brush the edges with water and sprinkle with sugar.
5. Bake until the filling is soft and bubbly and the crust is golden brown, about 1 hour. Transfer the galette to a wire rack and let cool completely, at least 4 hours.