Pear Galette
Updated September 04, 2024
Quick Summary
This simple and elegant pear galette is a delightful and rustic pastry that’s perfect for dessert! We like to serve warm with vanilla ice cream or whipped cream.
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
Pear Galette
Ingredients
- 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
Nutrition
Have you tried this recipe?
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This galette looks delicious! Grumpy loves pears too!
This looks so tasty!
Wow this looks delish!!
I made one of your galette’s last Christmas and it was SO good!
I have a couple pf pears with me and now I know what to do with them exactly. Lovely galette!
I love pear galette! Its one of my favorite desserts 🙂 Yours looks delicious 🙂
This looks awesome. A while back I made an apple galette, and am SO ready to try something new. Thanks!
I made a similar dessert from Southern Living for Thanksgiving and it was a huge hit! I much prefer this to traditional pie. Yours looks perfect!
i LOVE galettes! i’ve never had pear though…definitely something that needs to happen immediately 🙂
I love the look of galettes – I need to make one!
That’s truly beautiful Maria!
Beautiful!
Love how simple a galette can be to prepare. Perfect rustic dessert for anytime at all 🙂
This looks like the ideal dessert for a busy schedule and delicious too.
Yeah, this is my kind of dessert too, not to fussy & showing off the best of the fruit
I LOVE galettes…so earthy and rustic! Yours looks scrumptious!
You always inspire me to get out of the box… what a beautiful creation!!!
Such a beautiful galette! I’m sure it tastes fantastic too!
beautiful!! Looks like something I would get at a pastry shop in Paris 🙂
Galette is one of my favorite desserts as well and not just because its super easy to make but also because you can taste the “real” fruit flavor in it and that’s what I love about desserts like this! Thanks for sharing!
I love galettes. The pastry is right up my ally because I’m hopeless at them but love to eat them. These I can manage anytime. beautiful dessert Maria.
This recipe looks so simple, but yet so delicious and elegant too. Love it!
Love how easy and fuss-free galettes are.
I’ve never had a galette before, but I think I’m going to try it now 🙂
Yummy! Thanks for sharing
Maria, this looks delicious! Thanks for posting!
Pears are one of my favorite fruits. This looks delicious!
super pretty, maria! i bought pears yesterday – hmmm may have make this!
Looks so pretty and comforting.
Gorgeous! Looks delicious! 🙂
Galettes are my favorite – so simple, elegant and delicious! Your photos are beautiful Maria 🙂
Beautiful spiral pattern on the galette. This is one of those rustic desserts that always looks really impressive.
Thanks Sylvie!
There is nothing simpler and more flavorful than a galette. Normally I do it with apples, but pears are just delightful!
That looks absolutely delicious!
Very pretty, Maria! With my pastry issues, galettes are right up my alley.
I’ve never made a galette before but based off all the comments I think I need to add it to my list.
I love those big boxes of pears! The free form crust galette is perfect for me since I really suck at making pie crust.
Mmm, looks wonderful. One of my favorite wintry desserts is Cinnamon Pear Cake with Maple Brown Butter. Will have to give this one a whirl too!
This galette looks terrific. I’ve never made one with pears. I need to make one!
Gorgeous! I have been wanting to try making a galette for some time now, thanks for the beautiful motivation to try my hand sooner rather than later. It looks delicious!
I love the way galettes are elegant yet have a hometown feel. This pear galette looks perfect
pears certainly make for a decorative design, don’t they! there’s nothing rustic about this galette–it’s lovely. 🙂
Looks delish Maria!
I love free form tarts — this one is lovely. I made a savory pear tar recently, also free form. Seeing your makes me want one today.
This is lovely! I love the rustic look of free form tarts. 🙂
Just wanted to tell you that I made this galette, except that I used apples instead. It was a huge hit in our house! My husband particulary liked the crust! Just caught onto your site recently and have been enjoying it! Thanks so much!
The crust is my favorite part too:) Glad you all enjoyed it!
This is gorgeous, Maria. Why have I never thought to make one with pears?
Hi, wanted to ask can the dough be made without using a food processor? Is there an alternative? thanks 🙂
We have only used a food processor, but I am sure a mixer would work as well.
Do you have another recommendation of you don’t have apricot jam? Thank you!
Made this last night, very easy recipe, very yummy!!
Super easy and looks fancy… Great to share with friends. Impressive!
Love galettes! Today made 3 fresh (home grown) pear rustic galettes… they were the star of the evening!
Given the small quantity of pastry yielded by the recipe, I used a pastry cutter for easier clean-up.
I substituted all-purpose gf flour (1:1 replacement) & added 1/2t vanilla to the buttermilk for the pastry. Also dusted the fruit with Polish spice once it was arranged on the pastry.
Also, after resting for at least an hour, I rolled out the pastry on a silpat with food wrap between the rolling pin & pastry, pinching the edges back together when they’d split. No need for extra flour under or over the dough. Used an offset knife to lift the edges. The pastry doesn’t stick to the silpat when it comes time to lift the baked galette from the baking sheet.
To say it turned out fantastic would be a massive understatement!
I was away before Christmas and then got caught in the Southwest Airlines debacle. Unbeknownst to me, a friend had sent the big box of Harry and David pears. My neighbor held them in his house, but by the time I got home and opened the box, the pears were going over the edge on ripeness. I found your recipe and made not 1 or 2–but 5 galettes! I then distributed them to friends for New Year’s and kept one for myself. These came out so perfectly. Every recipient called me to say it went fast and ask where I got the recipe.
The crust was so good, tender and complemented the fruit perfectly. Thanks for saving me with my pear problem.
Glad we could help:)
I loved making this galette! Delicious way to use the pears that I picked in abundance. Thanks for the recipe. Next time I’m going to try substituting almond meal for the corn meal in the crust.
Such a pretty dessert!