Pear Galette
This pear galette is the perfect Autumn dessert or snack. Pears are sweetened with brown sugar and baked to perfection in a flaky crust. Some of the best pears for baking include Bartlett, Bosc, and Anjou
Ingredients
Galette Dough
- 1¼ cup all purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon table salt
- 1 teaspoon ground cinnamon
- ½ cup cold, cubed unsalted butter (1 stick)
- 1 cup ice cold water
- 1 egg, beaten (to brush on the crust)
Pear Filling
- 4 - 5 pears
- ½ teaspoon ground cinnamon
- ¼ cup brown sugar (to measure brown sugar, pack it down into the measuring cup)
Instructions
Prepare the Galette Crust
- In a large mixing bowl, whisk together the flour, granulated sugar, salt and cinnamon.
- 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.
- 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.
- Form the dough into a thick disc, then wrap it in plastic cling wrap. Refrigerate for at least 1 hour.
Prepare the Filling
- While the dough is chilling, peel the pears and chop off the tops and bottoms. Slice them as thinly as possible with a knife or mandolin.
- Add the peeled pear slices in a mixing bowl and toss with cinnamon and brown sugar. Set aside.
Form and Bake the Galette
- On a lightly floured surface, roll out the pastry dough until it's a circle that is⅛-inch thick. (I recommend to roll out your dough on parchment paper, to make it easier to transfer to the fridge and onto the baking sheet later.)
- 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.
- Gently lift the edge up and over the pears to form the border of the crust.
- Place the galette in the fridge so the butter can stay cool while the oven preheats to 375°F.
- Transfer the galette from the fridge onto a baking sheet. In a small bowl, whisk the egg. Brush it onto the folded-over edges of the crust. Bake for 35 to 45 minutes, until the crust is golden brown.
- Slice the galette and serve with a scoop of ice cream or a drizzle of caramel sauce. Enjoy!!
Nutrition
Serving: 1sliceCalories: 328kcalCarbohydrates: 54gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 51mgSodium: 161mgPotassium: 275mgFiber: 7gSugar: 28gVitamin A: 436IUVitamin C: 9mgCalcium: 38mgIron: 1mg
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