In a large bowl, whisk together flour, salt, and sugar. Add the cold cubed butter. Using a pastry cutter or your fingers (or pulse in a food processor), cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.

Sprinkle 4 tablespoons of ice water over the mixture and gently toss. Add more ice water, 1 tbsp at a time, until the dough begins to clump together when pressed. Do not overwork.

Divide dough in half, form into discs, wrap in plastic, and refrigerate for at least 30 minutes (up to 48 hours).

Sauté method: In a skillet over medium heat, melt 1 tbsp butter. Add sliced apples and pears, the brown sugar, maple syrup, lemon juice, cinnamon, nutmeg, and vanilla. Cook for 4–6 minutes until the fruit just starts to soften.

Stir in cornstarch diluted in 1 tbsp cold water and cook another minute until thickened. Remove from heat and cool slightly.

Roast method: Toss sliced fruit with brown sugar, spices, lemon juice, and a little oil. Spread on a baking tray and roast at 400°F (200°C) for 12–18 minutes.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment.

On a lightly floured surface, roll one disc of dough into a roughly 12-inch circle.

Mound the cooled filling in the center, leaving a 2-inch border. Sprinkle the maple-walnut crumble over the fruit.

Fold the edges of the dough over the filling, pleating as you go. Brush the crust with beaten egg or milk.

Bake the galette for 30–40 minutes until crust is golden and the fruit filling is bubbling.

Allow galette to cool for 15–20 minutes. Drizzle with extra maple syrup or warmed caramel if desired.

Serve warm with vanilla ice cream or crème fraîche.