Rustic Pear Galette: A Simple and Delicious Dessert

Updated: Sep 30, 2024 by Dina

This Pear Galette features sweet, tender slices of pear enveloped in a flaky, buttery cream cheese crust. This open-faced dessert is sure to delight.

If you’re a fan of pies and pears, you might also enjoy this Homemade Apple Pie and Pear Tart.

Recipe Details

I adore this Pear Galette recipe due to its vibrant flavor and delightful sweetness. This French dessert is significantly less complicated than crafting a traditional pie with a top crust, making it easy to whip up for gatherings with loved ones.

• TASTE: A delightful combination of sweet and slightly tart pears mixed with sugar and warm cinnamon spices, complemented by a crust featuring tangy cream cheese and rich butter.
• TEXTURE: The Pear Galette boasts a wonderfully flaky crust, while the center contains soft, syrupy fruit.
• TIME: The preparation and cooking time is approximately 1 hour and 20 minutes.
• EASE: Simple to make… even simpler than pie! This recipe is straightforward, and you can prepare it in advance for added convenience.

What You’ll Need

Ingredient Notes

• Pears- I used Bartlett pears, but Bosc pears or other varieties can also work well.
• Lemon- The addition of lemon juice gives the pears a refreshing citrus kick.
• Cornstarch- This ingredient helps to thicken the juices released by the pears.
• Sugar- Granulated sugar is effective in extracting the juices from the fruit.
• Cream cheese- This adds richness and moisture to the crust.
• Egg- It is needed for the egg wash, which gives the crust a nice golden hue.
• Coarse sugar- Sprinkled on top for a hint of sweetness.
• Cinnamon- Brings a warm and spicy flavor to the dish.

Add-ins and Substitutions

• Use puff pastry- To save time, consider using thawed frozen puff pastry for the crust. Alternatively, a frozen pie crust alongside store-bought dough for the edges can work.
• Make it gluten-free- Opt for almond flour or brown rice flour in the crust for a gluten-free version.
• Add buttermilk- Replacing cream cheese with buttermilk in the crust enhances both moisture and tangy flavor.
• Substitute the sugar- Honey can be used instead of sugar to eliminate refined sugars from this recipe.

How to Make a Pear Galette

• Make the pie dough. In a food processor, combine the flour, salt, baking powder, sugar, butter, and cream cheese. Pulse until the butter resembles the size of peas.
• Shape it. Transfer the dough to a clean work surface and begin forming it with your hands.
• Chill. Shape the dough into a disk, wrap it in plastic, and refrigerate for about one hour until it is firm.

Pro Tip: Though the dough may seem dry at first, the warmth from your hands will gradually soften the butter, making the dough easier to work with.

• Roll it out. Dust your work area lightly with flour and use a rolling pin to spread the chilled dough into a 14-inch circle.
• Transfer to a baking sheet. Carefully move the rolled-out dough onto a baking sheet lined with parchment paper using the rolling pin.

• Macerate the pears. In a large mixing bowl, combine the sliced Bartlett pears, cinnamon, lemon juice, sugar, cornstarch, and vanilla extract. Stir gently with a large spoon or your hands until well mixed.
• Add the pears to the crust. Place the pear mixture in the center of the dough, spreading it out while leaving a 2-inch border. Fold the crust edges inward, brush with egg wash, and sprinkle some coarse sugar on top.
• Bake. Bake in a preheated oven at 400 °F for approximately 25-30 minutes. Serve warm, ideally with vanilla ice cream.

Recipe Tips

• Spoon and level the flour: To prevent dry dough, spoon the flour into your measuring cup and level it with a knife. Scooping can lead to packing too much flour.
• Chill the dough: Chilling solidifies the butter that may have warmed during mixing, making it easier to roll out.
• Use cold butter: Ensuring the butter is chilled is essential as it melts while baking, creating a flaky and moist crust.
• Apply the egg wash: This addition helps achieve a golden brown crust while allowing coarse sugar to adhere.

FAQs

Is galette made from puff pastry?

Yes, you can use puff pastry for a galette crust. In this recipe, I demonstrate how to prepare your own pie dough, which is quite straightforward. Whether you use puff pastry or homemade dough, place it on a baking sheet, fill it with macerated fruit, fold the edges over, and bake for a delectable dessert.

How do I prevent my galette from becoming soggy?

To ensure your galette remains crisp, it’s vital to incorporate cornstarch, which will thicken the pear juices and prevent them from seeping into the crust.

Serving Suggestions

This straightforward Pear Galette recipe is flaky, sweet, and utterly delightful. It complements coffee, ice cream, pastries, or cookies wonderfully.

• Ice Cream: Pair your galette with a scoop of No Churn Vanilla Ice Cream, Easy Ube Ice Cream, or Honeydew Melon Sorbet.
• Pastries: Enjoy it alongside Cherry Danishes, Homemade Nutella Croissants, Apricot Rugelach (VIDEO), or Mini Pavlova with Chocolate (VIDEO).
• Cookies:Enjoy a piece of this delightful Pear Galette paired with Raspberry Thumbprint Cookies (VIDEO), Linzer Cookies featuring Raspberry Jam, Classic Shortbread Cookies, or Chewy Oatmeal Raisin Cookies.
• Beverages: Complement it with an Iced Matcha Latte, Brown Sugar Boba, Hot Chocolate, or Iced Caramel Macchiato.

Prepare This Recipe Ahead of Time

Preparation in advance: Macerate the pears and place them in the refrigerator. Additionally, you can refrigerate the pie dough for up to one day, after which you can assemble and bake the galette.

To store, keep the Pear Galette wrapped in plastic wrap or in an airtight container in the fridge for a maximum of 4 days.

Freezing: While you can freeze this galette, it may become soggy upon thawing due to the fruit. It’s recommended to savor this dessert while it’s fresh.

Explore More Delectable Pies and Cobblers!

Complete Recipe Instructions

Pear Galette

This Pear Galette features a sweet, flaky open pie that is simply scrumptious, with a rich buttery crust and a syrupy filling.

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Course: Dessert

Cuisine: French

Prep Time: …

20 minutes minutes

Cook Time: 30 minutes minutes

Chill: 30 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Servings: 6

Calories: 399kcal

Instructions

• In a food processor, combine the flour, salt, baking powder, sugar, butter, and cream cheese.

• Pulse several times until the butter resembles the size of a pea.

• Move the dough to a clean work surface and start shaping it with your hands. Although it may feel dry initially, the warmth of your hands will help melt the butter slightly, making the dough more manageable.

• Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for about one hour until it is firm.

• Sprinkle a little flour on your work surface and roll out the chilled dough to form a 14-inch circle using a rolling pin.

• Carefully transfer the rolled dough onto a baking sheet lined with parchment paper.

• In a large bowl, mix together the sliced Bartlett pears, cinnamon, lemon juice, sugar, cornstarch, and vanilla extract.

• Gently combine everything using a large spoon or your hands.

• Place the pear mixture in the center of the dough, spreading it out while leaving a 2-inch border. Fold the crust over the filling, brush with egg wash, and sprinkle a small amount of coarse sugar on top.

• Bake in a preheated oven at 400°F for approximately 25-30 minutes. Serve warm with a scoop of vanilla ice cream.

Nutrition

Calories: 399kcal | Carbohydrates: 52g | Protein: 5g | “`html
Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 141mg | Potassium: 184mg | Fiber: 4g | Sugar: 22g | Vitamin A: 662IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 2mg

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