Honey-Pear Sweet Cream Galette

在烤箱中的中间架上放置披萨石或倒置的大型边缘烤盘。预热烤箱到400°F。（烤箱预热时不要拆下石头。）

Pulse brown rice flour, sweet white rice flour, arrowroot flour, turbinado sugar, xanthan gum, salt, and cinnamon in a food processor until combined, about 5 times. Add frozen butter; pulse until butter forms pea-size pieces, about 6 times. Add apple cider vinegar and 1 egg; pulse until incorporated, about 3 times. Drizzle up to 1/4 cup ice-cold water over mixture, 1 tablespoon at a time, pulsing until mixture is crumbly and holds together when squeezed, about 5 times. Turn dough out into a large bowl; use your hands to bring dough together (do not knead). Divide dough in half; pat each half into a 5-inch disk. Wrap each disk in plastic wrap; refrigerate 30 minutes.

Whisk together cream cheese, turbinado sugar, and vanilla in a small bowl until smooth. Set aside.

Remove 1 dough disk from refrigerator (reserve remaining dough disk for another use). Let stand at room temperature 5 minutes. Unwrap dough; place on a large piece of lightly floured parchment paper. Dust top of dough with brown rice flour, and roll dough into a 12-inch circle. Slide parchment with dough onto a rimmed baking sheet. Spread cream cheese filling on dough, leaving a 2-inch border.

Toss together pears, honey, and lemon juice in a medium bowl until coated. Arrange pears in concentric circles over cream cheese filling, with slices slightly overlapping, leaving any liquid in bowl. Whisk remaining egg in a small bowl until smooth. Lightly brush egg over dough border. Using a small offset spatula, lift and gently fold edges of dough over filling, pleating edges. Brush edges of dough with beaten egg, pinching to seal any cracks. Sprinkle turbinado sugar evenly over dough.

将烤盘放在热披萨石头，在预热的烤箱中，烘烤直到地壳是金黄色的，大约25分钟。让待在室温30分钟。用柠檬般的装饰。