Pear Galette

This easy pear galette recipe welcomes Autumn and it's seasonal abundance. Pears are ripe for picking, and their subtle sweet flavor pairs perfectly with warm spices in this galette recipe. The buttery crust and soft pears are perfect for breakfast, dessert or a midday snack.

French Galettes

Galettes are a type of French pastry that can be thought of as a versatile free-form pie. The crust is made from pastry dough or even crepes. Savory or sweet fillings are spread onto the flat dough, then the sides are folded back onto itself. Galettes are easy to bake, since you don't need any fancy gadgets. Just bake in the oven on a baking sheet and in no time at all, you'll have a delicious pastry to enjoy!

This pear galette is great to make if you're brand new to making French pastries, since the ingredients are so simple. And galettes are often more forgiving than pies, since they are less fussy and fancy. Think of galettes as the cool younger cousin of pie. She doesn't need any intricate lattice crust or complex filling. Galettes are great on their own. Or feel free to dress them up with a scoop of ice cream or a drizzle of homemade caramel sauce. Regardless, your pear galette is going to be a delicious Autumn recipe.

Why You Should Make This Recipe

• Pears are in season which means now is the best time of year to eat sweet, ripe pears.
• The crust is flaky and buttery, which is the perfect contrast to the soft and sweet baked pears.
• Pears are a good source of fiber, flavonoid antioxidants, vitamins and copper.
• Since galettes are so versatile, feel free to swap out the fruit for apples, peaches, etc.

Ingredients

• All-purpose flour - Forms the base structure of the pastry crust for the pear galette
• Granulated sugar - Sweetens the crust just a bit
• Salt - Adds flavor to the galette crust
• Cinnamon - Enhances the warm, Fall flavor in both the crust and the pear filling
• Ice cold water - Binds all the pastry crust ingredients together
• Unsalted butter - Cold cubed butter is what creates the flaky texture of the crust as it bakes
• Pears - Some of the best pears for baking include Bartlett, Bosc, and Anjou
• Brown sugar - Adds a rich, caramelized flavor to the pear filling
• Egg - Egg wash is brushed on the galette crust before baking to give a nice golden color

How to Make a Pear Galette

1. Make the dry ingredients for the pastry dough: In a large mixing bowl, whisk together the flour, granulated sugar, salt and cinnamon.
   
2. Add the butter: Toss the cold cubed butter in the dry ingredients, then use your fingers and thumbs to squish the butter cubes into smaller pieces. They should end up looking like thick cornflakes.
   
3. Add the water: Add three tablespoons of ice cold water, and mix to combine. Continue adding one tablespoon of water at a time, mixing after each addition, until the dough holds its shape when you squeeze it in your hand.
   
4. Refrigerate the dough: Form the dough into a thick disc, then wrap it in plastic cling wrap. Refrigerate for at least 1 hour.

5. Peel and slice the pears: While the dough is chilling, prepare the filling by peeling your pears. Slice them as thinly as possible with a knife or mandolin.

6. Toss the pears in sugar: Add the peeled pear slices in a mixing bowl and toss with cinnamon and brown sugar. Set aside.

7. Roll out the dough: On a lightly floured surface, roll out the pastry dough into a circle.

Pro Tip: I recommend to roll out the dough on parchment paper. This makes it a lot easier to transfer to the fridge and onto the baking sheet later.

8. Layer the pears: Lay out the seasoned pear slices on the dough, leaving a 2-inch border around the edge. Leave a little space in between some of the pears, so the juices have somewhere to go as the galette bakes.

9. Fold over the dough edges: Gently lift the edge up and over the pears to form the border of the crust.

10. Preheat the oven: Place the galette in the fridge so the butter can stay cool while the oven preheats to 375°F.

11. Brush the egg wash: In a small bowl, whisk the egg. Brush it onto the folded-over edges of the crust.

Pro Tip: You'll have leftover egg. Save it in the fridge for breakfast or to use in another baking recipe.

12. Bake the galette: Transfer the galette from the fridge onto a baking sheet, and bake for 35 - 45 minutes, until the crust is golden brown.

13. Enjoy: Slice the galette and serve with a scoop of ice cream or a drizzle of caramel sauce. Enjoy!!

Storing and Reheating

Store any leftover galette covered with aluminum foil on the counter for up to two days. Or store it in the fridge for up to five days.

You could reheat the galette in the microwave, which I often do because I'm lazy. But this usually makes the crust kind of soggy. To reheat the galette and keep the crust flaky, warm it in the oven at 350°F for about 10 minutes.

Recipe FAQ

What is the difference between a galette and a pie?
Galettes are similar to pies, but they are free-form which means they get baked on a baking sheet instead of in a pie tin. Galettes are also much flatter than pies.

Is galette dough the same as pie dough?
In this pear galette recipe, yes, I use my go-to pie dough recipe. But since galettes are so versatile, there are other types of dough that can be used.

How do you keep the bottom of a galette from getting soggy?
Make sure your dough isn't too moist. When adding water, only add enough to where the dough isn't so dry that it's falling apart. And be sure to roll your dough â…›-inch thick. If it's too thick, the dough might remain chewy and won't get crispy.

Is a galette served hot or cold?
I prefer eating both sweet and savory galettes served warm. But I have been known to eat slices of this pear galette cold, straight from the fridge. No shame. It's still tasty. 😝

More Late Summer + Early Autumn Recipes

I love eating seasonally, because it encourages me to feel more in tune with nature. I don't dread the darkening days and cooler air, because I'm focused on the excitement of what to eat that's in season! Plus, eating produce that is in season means you're eating food that has maximal health benefits and likely a lower carbon footprint.

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