Pear Galette

I love eating pears with cottage cheese, on salads, crostini, flatbread, and I always make pear sauce in the fall.

I also enjoy pear desserts. Pears are crisp, juicy, and make the most elegant desserts. One of my favorites is this rustic Pear Galette.

It is easy to make and such a wonderful dessert for the fall months. The galette dough is buttery, flaky, and so good with the sweet pears. We like to serve the galette warm with vanilla ice cream or whipped cream.

This gorgeous galette is perfect for any occasion. It is a favorite Thanksgiving and holiday dessert!

How to Make Pear Galette

• If you struggle with making pie crust, this free-form pie is the perfect dessert for you. A galette may sound fancy, but I promise it really is a no-fuss dessert. You make the dough in a food processor, it only takes about 5 minutes to whip up. Another bonus, you can make the dough in advance, just keep it chilled in the refrigerator for up to three days.
• The pear topping is super simple as well. Brush the galette dough with apricot preserves and arrange pear slices in a spoke pattern around the dough.
• Bake until golden brown and enjoy!  The crisp, crunchy, buttery crust goes perfectly with the sweet, juicy pears. We recommend serving whipped cream or ice cream on the side:) You can also drizzle salted caramel sauce over the top. SO good!

More Galette Recipes

• Peach Galette
• Apple Galette
• Strawberry Galette
• Blueberry Almond Streusel Galette

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Desserts

Pear Galette

4.80 from 10 votes

Cuisine American

Servings 8

Cook ModePrevent your screen from going dark

Ingredients  

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• 1 3/4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1/4 cup coarse cornmeal
• 1/4 teaspoon salt
• 1/2 cup cold butter, cut into small pieces
• 1/3 cup buttermilk
• 2 tablespoons apricot preserves
• 2 large Bartlett pears, thinly sliced
• 1 egg, beaten
• 2 tablespoons turbinado sugar

Instructions 

• 1. To make the dough, combine flour, sugar, cornmeal, and salt in a processor; pulse 2-3 times. Add butter and pulse 4-5 times, or until mixture resembles coarse meal. With the processor running, slowing pour the buttermilk through the chute, processing until the dough forms a ball. Remove the dough ball and adhere any remaining pieces of dough to it, then wrap in plastic wrap or parchment paper. Refrigerate for at least 45 minutes before rolling out.
• 2. Center a rack in the oven and preheat to 350 degrees F.
• 3. Remove the dough from the refrigerator and place on a sheet of parchment paper. Starting at the center of the dough, roll out, forming a 14-15-inch wide circle. Place the dough with parchment paper on a baking sheet. Brush the bottom of the dough with the apricot preserves. Arrange sliced pears in a spoke pattern on the galette dough, leaving a 2-inch border. Fold the border over the pears, overlapping where necessary and pressing gently to adhere the folds.
• 4. Lightly brush the edge of the dough with the egg and sprinkle crust and pears with turbinado sugar.
• 5. Bake the galette for 45-50 minutes, or until the pears are tender and the crust is golden brown. Transfer the baking sheet to a wire rack to cool for at least 20 minutes. Serve warm or at room temperature.

Notes

You can make the galette dough in advance. It will keep in the refrigerator for 3 days. Serve the pear galette with whipped cream or ice cream.

Nutrition

Calories: 319kcal, Carbohydrates: 46g, Protein: 5g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 52mg, Sodium: 186mg, Potassium: 120mg, Fiber: 3g, Sugar: 18g, Vitamin A: 423IU, Vitamin C: 2mg, Calcium: 28mg, Iron: 2mg

Keywords galette, pear