Pear Galette

A rustic homemade galette filled with sweet sliced pears and baked in a buttery, golden pastry crust.

Course Desserts

Cuisine French

Prep Time 50

Cook Time 40

Cooling Time 40

Total Time 2 10

Servings

Calories 297kcal

Author Michelle Ordever

Equipment

Ingredients

1½ cups all-purpose flour plain flour, plus extra for working the dough
5½ tablespoons granulated sugar divided
¼ teaspoon salt
10 tablespoons cold unsalted butter cubed
¼ cup very cold water
3 large pears sliced
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground cardamom
1 large egg
1 tablespoon water or milk for egg wash
1-2 tablespoons turbinado sugar demerara sugar, to taste
Powdered sugar icing sugar, for serving

US Customary - Metric

Instructions

Place the flour, 2½ tablespoons of the granulated sugar, and salt in a large mixing bowl. Whisk to combine.
Add the cold butter. Using a pastry blender or 2 forks, cut the butter into the flour mixture until crumbly, with very small pieces of butter distributed throughout.
Pour the very cold water into the bowl and stir just until the dough begins to come together.
Lightly flour your work surface and turn out the dough. Shape it into a ball, then flatten into a round disc.
Wrap the dough in plastic wrap (cling film) and refrigerate for at least 30 minutes.
Meanwhile, toss the sliced pears with the remaining 3 tablespoons of granulated sugar, vanilla, cinnamon, and cardamom. Refrigerate while the dough rests.
Preheat the oven to 400°F/200°C/Gas 6.
Place a sheet of parchment paper (baking paper) on your work surface. Unwrap the chilled dough, place it onto the paper, and roll into a 10-12-inch (25-30 cm) circle.
Arrange the pear filling in the center of the dough, leaving a 3-inch (7.5 cm) border around the edge.
Fold the dough over the pears, working around the galette and overlapping the dough slightly as needed. Gently press together any cracks.
Whisk the egg with 1 tablespoon water or milk. Brush the exposed crust with the egg wash and sprinkle with turbinado sugar.
Transfer the galette and parchment paper to a baking sheet. Bake for 35-40 minutes, until the crust is deep golden brown.
Allow to cool for 5-10 minutes. Dust lightly with powdered sugar before serving. Serve warm and enjoy!

Notes

Tips

Keep the butter and water very cold when making the pastry. Small pieces of cold butter throughout the dough help create a tender, flaky crust.
Don't worry about making the edges perfectly even. The folded, irregular crust is part of a galette's rustic appearance.
Leave approximately 3 inches (7.5 cm) around the filling so there's enough pastry to fold securely over the pears.
This pear galette is best served warm on the day it is baked.

Substitutions

You can replace turbinado sugar with demerara sugar, which is readily available in UK supermarkets.

Leftovers

Allow leftover galette to cool completely before storing.
Reheat individual slices gently in the oven for a few minutes if you prefer to serve them warm.

Freezing

You can freeze the baked galette once it has completely cooled. Wrap well and place in a freezer-safe container to protect the pastry.
Thaw, then gently reheat in the oven until warmed through.

Always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Safety (USA) | Food Standards Agency (UK)

Nutrition