Pear Galette
This incredibly delicious Fall Pear Galette is the perfect dessert to welcome the colder weather. Easier to make than pie, it's a super rich and buttery rustic crust that is layered with perfectly spiced tender poached pears that melt in your mouth and some crunchy roasted walnuts to finish with!
- Prep time
- 16 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 190 g All purposer (or pastry flour)
- Pinch of salt
- Pinch of baking powder
- 10 g Granulated sugar
- 115 g Unsalted butter (very cold)
- 15 g Heavy Cream
- 30 g Cream cheese
- 3 Pears (cut into half vertically)
- 1 l Water (optionally replace half of the water with red or white wine)
- 150 g Granulated sugar
- 1 large Cinnamon stick
- 1 Orange peel
- Cloves
- 2 tablespoon Almond flour (under the filling)
- handful of Walnut (optional filling beside the poached pear)
- 1 Egg (with a drop of milk to egg wash)
Instructions
- 1
Sift together dry ingredients; flour, sugar, baking powder, salt
- 2
Add very cold butter chunks and rub the mixture between your fingers until it becomes a sand like consistency
- 3
Add cream and cream cheese and mix with your hands just until the dough comes together
- 4
Knead the dough with the palm of your hand for a minute (do not over-knead and do not use a mixer) just until the dough becomes smooth
- 5
Form a disk out of the dough, wrap it with kitchen foil and refrigerate for 2 hours
- 6
Bring all ingredients to boil (except pears) in a large enough saucepan
- 7
Peel the pears and cut them into half vertically
- 8
Cook the pears for 10-20 minutes (depending on the size of the pears) on medium heat. Do not overcook the fruits, it is better to slighly udercook them
- 9
Place pears onto paper towels to soak the unnecessary liquid in. Make sure the pears are "dry" before placing them onto the pie dough.
- 10
Once the dough is chilled, take it out of the fridge and let it rest for a few minutes on the kitchen counter to slightly warm up
- 11
Roll the dough into a circle in between two silicone baking mats. Alternatively, roll the dough on parchment paper (the one you will bake on later)
- 12
Dust the dough with almond flour to avoid soggy bottom on your pie
- 13
Cut each pear half into thin slices and carefully move them on top of the dough with an offset spatula making sure that they stick together
- 14
Place a handful of walnuts around the pears (optional)
- 15
Gently and tightly fold the pie dough edges over the filling and apply a light egg wash
- 16
Pop the unbaked galettes into the freezer for 10-15 minutes while pre-heating the oven to 200 C / 392 F (no fan)
- 17
Bake for 30 minutes or until the crust turns even golden in color and the bottom of the pie is also well baked
- 18
Store at room temperature or refrigerated for 2-3 days