This rustic pear galette has just the right amount of sweetness to highlight this delicious fall fruit! Galettes are the easy and lazy waWhile apples are a classic fruit to eat when the weather starts to get chilly, pears are just as appetizing and delicious. This galette is wonderfully buttery with a light crispy crust.
😋 Taste and features
- A rustic and gorgeous open-faced pie (with no pie pan required)
- Light and flaky and gorgeous to look at
- Perfect for adding additional toppings like sliced almonds, honey or powdered sugar
A galette is a French pastry made with pie dough, however, does not have a pie top. The best part about galettes is that they don’t require a pie pan and can be made free-formed. They’re the less fussy version galettes can have sweet or savory fillings and are a great way first step into the world of pies and tarts.
Before you start: Heat oven to 400 degrees F and prepare a sheet pan with parchment paper.
Step 1. Mix together the dry ingredients into a bowl.
Step 2.Cut up your butter into small 1/2″ inch cubes. You want to make sure you butter is extra cold!
Step 3. Incorporate butter into flour – you want to keep your butter into chunks but not have it melt! Melted butter will lead to a dense, not flaky crust! When it starts to look like small peas, add water into the mixture and keep mixing until it comes together.
Step 4. Give your dough time to rest in the fridge (not freezer) – as your dough rests the water and butter will hydrate the dough.
Step 5. As your dough rests make your pear filling!
Step 6. Remove dough from fridge and let it warm up before rolling it out. Turn the dough 90 degrees every roll as this will help create a circular shape. Then move it onto parchment paper.
Step 7. Evenly spread fruit filling in the center of the galette. Leave 2 inches around the edges so that you can fold it back in.
Step 8. Fold the 2 inches of dough back onto itself but making sure that your fruit is still exposed!
Step 9. Lightly brush your dough with egg wash and add white granulated sugar on the crust (it gives it a gorgeous shiny texure)!
Step 10. Bake for 30-35 minutes and then enjoy!
👩🍳 Top tips
- Resist adding additional water to the dough even if it feels dry. The dough really comes together in the fridge and adding too much water will prevent that flaky dough!
- Allow your dough to rest an hour in the fridge – I always think the longer the better!
- Don’t cut your pears too thick – you can always layer on additional pear slices on top of each other.
- Roll dough so that it’s about 1/8″ thick – you want the crust to be thick enough to hold the moisture and weight of your pears but not so thin that it breaks!
While I love the flavor of this galette, here are a few other ways to spice this up!
- Add 1 tbsp of ginger to your pear filling
- Drizzle honey on top
- Add a scoop of ice cream in the center before serving
🧺 Storage tips
While I doubt this galette will last longer than a day in your home here are a few storage tips!
- Room Temperature: Store at room temperature in an an airtight container for up to 4-5 days.
- Fridge: Cool galette completely and then store in an airtight container for up to 1 week.
🔎 Related Recipes
Want to try more dessert recipes? Here are a few of my favorites!
Rustic Pear Galette
- Rolling Pin
- 8 tbsp Unsalted Butter (114 Grams / 1 Stick)
- 1 1/4 Cup All Purpose Flour (150 Grams)
- 2 tbsp White Granulated Sugar (25 Grams)
- 4-5 tbsp Ice Water (59 Grams – 74 Grams)
- 1 tsp Salt
- 4 Medium Pears (712 Grams)
- 1/4 Cup Light Brown Sugar (50 Grams)
- 1 tbsp Lemon Juice (14 Grams)
- 1 tbsp Corn Starch (8 Grams)
- 1 Egg (Grade A Large)
- 1 tbsp Water (15 Grams)
- Take out a mixing bowl and add all purpose flour, sugar and salt and mix together.
- Cut up cold butter into small cubes and add to dry mixture.
- Squish butter into the flour mixture using your fingers or with a pastry cutter until it resembles small course peas. The mixture should still look a little dry and crumbly.
- Add in ice water and apple cider vinegar into the mixture and lightly knead mixture until just combined.
- Wrap up dough into plastic wrap, shape it into a round disk and place in fridge for 1 hour to allow it to rehydrate.
- Slice pears into thin slices and place in a large bowl.
- Add in brown sugar, lemon juice and cornstarch into the mixture and lightly combine all ingredients together.
- Heat oven 400F and place parchment paper on a tray.
- Remove dough from fridge, lightly flour a surface and roll out into a circle. Once rolled out, place it on a parchment paper.
- Take out pear filling mixture and place the slices evently throughout the galette. Make sure to leave a 2 inch space around so that you can fold it back.
- Fold dough back on to the pear filling but still exposing the center of the galette.
- Brush egg wash mixture on the galette and sprinkle on additional white granulated sugar on top of the mixture.
- Bake for 30-35 minutes and allow galette to cool down before slicing.