This post is my contribution to #LetsLunch, a monthly virtual potluck on Twitter.  This month’s theme is “pie” and his hosted by my friend, Lucy Mercer, at A Cook and Her Books.  Please visit Lucy’s blog for lots of wonderful stories and recipes.

When I was a kid, one of my favorite after-school treats from the cookie bin at the local farm stand were those windmill cookies, modeled after Dutch speculoos cookies.  Years later, I ran into a more refined version of them, disguised in a non-windmill biscuit shape, as Biscoff cookies.  Biscoff are from Belgium and were served initially only on select airlines, but are now widely available.  They’re light and crisp, with a flavor like caramelized shortbread.  Great with tea.  Then a year or so ago, the unimaginable happened– Biscoff started to offer a cookie spread made out of Biscoff cookies, sugar and oil, to be enjoyed as you might peanut butter or Nutella.  This is a sometimes-only treat around here, because of all that oil and sugar.  I needed to bring something to a potluck one day, saw the jar of Biscoff spread and thought about how good bananas and pears are caramelized and thought, why not combine all of these into a tart? So I went to my go-to tart/pie, the rustic galette, and came up with this recipe.  Enjoy!

Biscoff Banana and Pear Galette

Serves 6.

Ingredients

1 10 inch pie crust

¼ cup Biscoff cookie spread

1 ripe banana, sliced

1 pear, sliced into thin wedges

2 tablespoons cold salted butter, in tiny chunks

1 tablespoon granulated sugar, preferably demerara sugar, plus a little extra for garnish

Technique

1. Preheat oven to 375 degrees and line a baking sheet with parchment paper.
2. Spread a thin layer of Biscoff spread on pie crust, leaving a 1 inch border
3. Starting on the perimeter, arrange pear and banana slices on top of the Biscoff spread layer in alternating circles, prettily.
4. Fold over the crust, overlapping in a few places, to form a rim for the galette.  Leave all except for a bit of the outer ring of fruit uncovered.
5. Sprinkle diced butter and sugar evenly over the fruit.
6. Brush cold water onto the crust and then sprinkle a bit of sugar for sparkle.
7. Bake for 25 to 30 minutes, until the crust is golden and filling is bubbly.
8. Serve warm or at room temperature.  Some vanilla ice cream would be a welcome addition.

Thanks for coming by! If you enjoyed this, please leave a comment and/or share with your friends.  And if you have another favorite recipe involving Biscoff cookies or spread, please share in the comments!

Please also graze the other pie offerings from #LetsLunch:

Annabelle‘s Chocolate Pie at Glass of Fancy

Anne Marie‘s Apple Pie Sandwiches at Sandwich Surprise

Betty Ann‘s Calamansi Pie at Asian In America

Cheryl‘s Mexican Cottage Pie at A Tiger in the Kitchen

Grace’s Easy Apple Pie with Lard Crust at Hapa Mama

Jill‘s Guava and Cream Cheese Empanadas at Eating My Words

Lisa‘s Sweet Ricotta Noodle Pie at Monday Morning Cooking Club

Lisa K‘s Chocolate Pie at Open Salon

Lucy‘s Sweet Potato Custard Pie at A Cook and Her Books 

Margaret‘s Cushaw (Squash) Pie at Tea and Scones, Too

Nancie‘s Edna Lewis’s Tyler Pie at Nancie McDermott

Naomi‘s Huckleberry Pie Ice-Cream at The Gastro Gnome

Rebecca’s Summer-Fall Hand Pies at Grongar Blog

Sara‘s Herb Pie from Ottolenghi and Tamimi’s “Jerusalem” at Three Clever Sisters