Make the dough: Add the flour, 2 1/2 tablespoons of sugar, and the salt to a large mixing bowl and whisk to combine.

Add the cold cubed butter, Cut the butter into the flour mixture either using a pastry blender or two forks. The mixture should be crumbly with very small pieces of butter sprinkled throughout.

Pour the very cold water into the mixture and stir until the dough begins to come together.

Sprinkle your work surface with a little flour and turn the dough out onto the surface. Work the dough into a ball and then flatten into a disc.

Wrap the disc in plastic wrap and place in the fridge to rest for 30 minutes.

Make the Filling: While the dough rests, toss the pears in the same bowl you made the dough in with the cinnamon, 3 tablespoons of sugar, vanilla, and cardamom. Place in the fridge until the dough is done resting.

Once the dough is finished resting, preheat the oven to 400°F.

Place a sheet of parchment paper on your work surface and unwrap the disc of dough onto the parchment paper. Using a rolling pin, roll the dough into a rough circle about 10-12 inches in diameter.

Add the pear filling to the center of the rolled out dough leaving about 3 inches around the edges.

Working in a circle, fold the dough over the pears and lightly press to seal any cracks in the dough.

Brush the galette crust with the egg wash and sprinkle with turbinado sugar.

Bake at 400°F for 35-40 minutes or until a deep golden-brown.

Remove the pear galette from the oven and allow to cool for 5-10 minutes before serving. Serve garnished with a dusting of powdered sugar!

Enjoy!