To make the pastry: cut the cold butter into thin slices. In a large bowl, combine the flour, sugar and salt. Add the sliced butter and use your hands to rub it into the flour, smearing and pressing it into thin flat sheets between your fingers and palms.

Once the butter is mostly incorporated (it should still be crumbly with visible sheets of butter but no large chunks left), sprinkle the vinegar and ice water over it and toss to incorporate. Tip the pastry out onto a lightly floured work surface. Use a bench scraper and your other hand to press the pastry roughly until it comes together into a cohesive mass- there may be a few dry bits around the edges but it should be mostly together, and not crumbly anymore. The time in the fridge will also allow it to hydrate further, so don’t add too much extra water here.

Shape into a disc, wrap in cling wrap and refrigerate for at least 30 minutes, ideally 2 hrs.

Preheat the oven to 180°C.

Combine the toasted walnuts, butter, sugar, salt, rum/vanilla and egg in a food processor / bullet blender and blitz until smooth. Set aside.

Cut the pears in half and scoop out the core with a teaspoon. Cut vertical slices through the pears, leaving a small part attached at the top of the stem so you can fan the slices out. Squeeze a bit of lemon juice over them to prevent browning.

On a lightly floured surface, roll out the pastry to a circle approximately 40cm in diameter. Spread the walnut frangipane in an even layer in the centre, leaving a 4cm border (see photo). Fan the pears out over the walnut layer.

Fold the pastry border up and over the edge of the pears, patching up any holes as you go.

Whisk together the egg with a tablespoon of water, and using a pastry brush, brush the visible pastry of the galette with this mixture. Dot the pears with tiny cubes of butter (see photo), then sprinkle both the pears and the egg-washed pastry with demerera sugar.

Bake for 40-50 minutes until the pastry is golden brown and the pears are tender.

While it’s in the oven, make the butterscotch sauce. Combine all ingredients in medium pot and cook until the butter melts. Bring to a gentle boil and cook for 5 minutes, making sure the miso has dissolved. Turn the heat off and set aside.

Serve up slices of galette with vanilla ice cream and miso butterscotch on top