Individual pear galette

To make the pastry

1. Put the flours and butter in a food processor and pulse until it forms a breadcrumb-like texture. Add the sour cream and lemon juice and pulse until it comes together as a ball. You can also make by hand by rubbing the butter into the flour then mixing in other ingredients.
2. Remove the dough from the food processor, bring it together in a ball then wrap in plastic wrap/cling film. Chill ideally for at least 30 minutes. Note you can make it a day or two ahead.

To make galettes

1. Preheat oven to 375F/190C.
2. Cut the pear in half, remove the core and peel each half. Slice each half relatively thinly with slices across the way. 
3. Divide the dough in half and roll out each half into an oval around 1 ½ times the length of the pear. Transfer the dough to a lined baking sheet. (I know, I didn't do this in the video but it would be easier! Also I did more of a circle- again oval better)
4. Lay a half cut pear on each and gently press the slices to one side to fan out slightly. Fold in the edges, pinching together slightly, to hold the pear in place.
5. Tuck some chocolate chips under the pastry and add a couple on top. Add a few pieces of hazelnut then brush the top with butter (it might be easier to do before you add the hazelnut, as you prefer).
6. Bake the galettes for around 20 minutes until the pastry is gently browned.