makes 2 small galettes, serves 4-6
1 lemon (about 4 oz in weight)
1 cup natural cane sugar
2 TBSP coconut oil, melted, plus more for brushing
1/4 tsp salt
4 oz silken tofu
8 sheets thawed phyllo dough
1 small pear, sliced
1 tsp turbinado or brown sugar
With a serrated knife, slice the lemon as thinly as you can, discarding the thick, tough ends. If you concentrate on slicing the rind as thinly as possible, you won't get nice whole, round slices--that's just fine. Some juice and pulp will leak out onto the cutting board, and you can salvage it all, so just make sure you slice the rind very thinly. Stir together the lemon and the sugar and let macerate for 24 hours.
Preheat the oven to 350.
Blend together the melted coconut oil, salt, and tofu until very creamy. Stir the tofu mixture thoroughly into the lemon mixture.
Lay the phyllo sheets, long side toward you (portrait orientation), and cut in half. You will now have 16 rectangles. Stack 8 rectangles, brushing each layer with melted coconut oil, and alternating directions (portrait and landscape) with each layer.
Into the center, pour half of the lemon mixture (a generous half cup). The lemon mix will be quite loose, so you'll want to work quickly as you place half the pear slices on top and fold the edges of the phyllo dough in (make sure you fold the dough over so there are no holes for the filling to leak out of in the oven). Repeat with the remaining half of the dough and filling.
Sprinkle the teaspoon of turbinado over the tops of both galettes and bake, covered, for 20 minutes, then remove the cover and bake another 20 minutes, until golden and bubbly.