This pear galette has all the characteristics of pie that we adore–flaky crust, and tender pear filling–yet none of the fuss that pie-making often requires. And with a whole-grain crust and minimal sugar, it’s a more adult indulgence.
- Quick Glance
- Quick Glance
- 35 M
- 2 H, 30 M
- Serves 6
- For the crust
- For the pear filling
In a food processor, pulse the flours, salt, and sugar until combined. Add the butter and pulse until the mixture resembles a coarse meal with a few pea-size pieces of butter remaining.
Sprinkle 2 tablespoons of the ice water over the mixture. Pulse until the dough is crumbly but holds together when squeezed, adding up to 2 tablespoons more water, if necessary, dribbling it a little at a time.
Turn the dough out on a large piece of plastic wrap. Fold the plastic wrap over the dough and press to shape into a disk 1 inch (25 mm) thick. Refrigerate until firm, at least 1 hour or up to 3 days.
In a large bowl, stir together the sugar, flour, and vanilla seeds. Add the pears and toss to coat.
On a lightly floured piece of parchment paper, roll out dough to a 13-inch (33-cm) round that’s about 1/8-inch (3-mm) thick. Transfer the parchment and dough to a rimmed baking sheet and refrigerate until ready to use or up to overnight.
Arrange the pears in the center of the dough, leaving a 3-inch (8-cm) border. Gently pick up and fold the border over the pears, allowing it to fall into folds or pleats that overlap slightly. Gently press the folds or pleats onto the pears. Dot the butter over the filling and refrigerate for 30 minutes.
Preheat the oven to 400°F (200°C). Adjust the oven rack to the lower third of the oven.
Brush the edges of the dough with egg wash and sprinkle with raw sugar. Bake the galette, rotating the sheet halfway through, until the crust is golden and the pear filling is bubbling, 30 to 50 minutes.
Transfer the baking sheet to a wire rack and let the galette cool slightly. Serve it warm or at room temperature.
Pear Galette with Puff Pastry
Swap in store-bought or homemade puff pastry for a quick and easy galette. Simply roll out the puff pastry, pile the filling in the center, and fold the pastry edges around the filling. Bake at 400°F (200°C) until the pastry is puffed and golden, and the filling is bubbling, about 1 hour.
Recipe Testers' Reviews
I tend to think of galettes as non-recipes. You throw some fruit in a crust, fold it over, and done, but this one was just different enough to make me so happy with the results. The graham crust with the pears are a perfect complement and the crunchy sugar is an excellent contrast to the soft pear filling. This one's a keeper!
I used green Bartlett pears as suggested in the recipe intro because they were the most ripe and ready to go at the moment. Five pears were almost exactly 2 pounds for this type of pear.
I used vanilla extract instead of a bean, but I could see how the bean would be amazing here and add that lovely speckled effect to the fruit.
I baked the galette for 45 minutes before some of the pears were getting a bit too brown on the edges.
The galette, a rustic, underfilled, free-form pie, is never described as blue-ribbon winning, all-time favorite, or the specialty of the house in any American restaurant I've visited. A bit of an underdog, it isn't chocolate, isn't cheesecake, not gooey, brûléed, or melting. It isn't deep-dish, far from mile-high, not a home-cooked favorite like crisp or cobbler. If you're me, this sets the stage for an extra-special homemade dessert, one with no expectations ("it's like a pie?"), that nobody knows how to pronounce, and that no one can resist: an underdog victory!
And what a victory it is: Wholesome whole-grain pastry envelopes softly set, ruddy-skinned pears, speckled and scented with vanilla, casually perched on the very parchment you rolled it on, ready to slice into wedges so clean you could almost lift them to your mouth in hand, but for a crust so flaky, you'll be pressing your fingers to the plate for the final crumbs.
The recipe here won't lead you astray, and don't worry if you don't have a perfect 2 pounds of fruit (I was a little under). If you can't find graham flour (coarsely ground whole wheat), plain whole wheat can be used. For texture, I removed 1 tablespoon whole whote flour and replaced it with 1 tablespoon wheat germ.
We let it sit till barely warm and it cut PERFECTLY without runniness. The crust underneath was intact, no sog. SCORE.
Oh, one other tip: for a real slam-dunk, roll your pastry on top of the parchment, underneath the plastic wrap you used to refrigerate it in. Your rolling pin won't even need a rinse afterwards and you can forget messing around with more flour! Go ahead, do a victory lap!
We served it alongside a dab of vanilla ice cream. Can't wait to eat a slice tomorrow with coffee. (It's barely sweet so totally doable for breakfast—I'll do another victory lap afterwards!)