To make the galette: Preheat the oven to 350°F (180°C, or gas mark 4).
Lightly coat a 9-inch (23-cm) round pie plate with nonstick cooking spray.
In a large bowl, whisk together the flour, sugar, salt, and baking powder.
Add the oil and nondairy milk to the dry ingredients, stirring with a fork or using your fingers until the dough forms a crumbly texture.
If the dough is too dry, add 1 tablespoon (15 ml) of milk at a time until it’s more manageable.
Drop the dough crumbs evenly into the pie plate and press firmly onto the bottom to form a crust.
Arrange the pear slices overlapping in a circular pattern, leaving a ½ inch (1.
3 cm) edge.
Sprinkle with raw sugar.
Bake the galette for 20 minutes.
To make the pudding: In a small saucepan, whisk together the nondairy milk, cornstarch, sugar, and salt.
Cook over medium heat, whisking constantly for about 5 minutes, or until the mixture thickens to a pudding-like consistency.
Stir in the vanilla extract and butter, then set aside.
After 20 minutes of baking, pour the pudding over the pears, being careful not to get too close to the edges.
Return the galette to the oven and bake for another 20 minutes, or until the edges are golden brown and the pears are fork-tender.
Remove from the oven and place on a wire rack to cool.
Let cool before serving.
Notes & Wine Advice
Serving Tip:Serve with a scoop of vanilla nondairy ice cream or a drizzle of warm maple syrup for added indulgence.Wine Advice:Pair with a light dessert wine, such as a Moscato or Riesling, to complement the sweetness of the pears and the richness of the custard.