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Rustic Pear Galette Recipe

French · Dessert · 55 min total

A free-form tart with juicy pears and a buttery, flaky crust, perfect for showcasing seasonal fruit.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 3-4 tablespoons ice water
• 3 medium ripe but firm pears (such as Bosc or Anjou), peeled, cored, and sliced 1/4-inch thick
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 tablespoon cold unsalted butter, cut into small pieces
• 1 egg, beaten (for egg wash)
• 1 tablespoon turbinado sugar (for sprinkling)

Instructions

1. Make the crust: In a food processor, pulse flour and salt. Add cold butter and pulse until mixture resembles coarse meal with pea-sized butter bits. Drizzle in ice water, 1 tablespoon at a time, pulsing until dough just holds together. Turn out onto plastic wrap, flatten into a disk, wrap, and refrigerate at least 1 hour.
2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
3. In a bowl, toss pear slices with granulated sugar, lemon juice, cinnamon, and ginger.
4. On a lightly floured surface, roll dough into a 12-inch round about 1/8-inch thick. Transfer to prepared baking sheet.
5. Arrange pear slices in concentric circles on the dough, leaving a 2-inch border. Fold the border over the pears, pleating as needed. Dot pears with the small butter pieces.
6. Brush the crust edge with beaten egg and sprinkle turbinado sugar over the crust and pears.
7. Bake until crust is golden and pears are tender, 30-35 minutes. Let cool on baking sheet for 10 minutes, then slide onto a wire rack. Serve warm or at room temperature.

Tips

• Serve with vanilla ice cream or crème fraîche.
• Galette is best the day it's made but can be stored at room temperature for up to 2 days.
• For a variation, substitute apples for pears.

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