Description
There’s something about a rustic pear galette that tugs at my Southern heartstrings. This freeform French tart is warm, imperfect, and full of love, with ripe pears and a buttery crust baked to golden perfection.
Ingredients
2 cups all-purpose flour (or sub 1 cup whole wheat for a nuttier crust)
1 tbsp white sugar
1/4 tsp salt
3/4 cup unsalted butter, chilled and cubed
1/3–1/2 cup ice water
Filling:
4 ripe pears (Bosc or Anjou), cored and thinly sliced
1/4 cup brown sugar
1 tbsp cornstarch or flour
1 tsp cinnamon
1/8 tsp nutmeg
1 tbsp lemon juice
1 tsp vanilla bean
1 tbsp melted butter (for brushing crust)
Turbinado sugar (optional for sprinkling)
Instructions
1. Combine flour, sugar, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs.
2. Slowly add ice water until the dough just comes together. Shape into a disc, wrap, and chill for 30 minutes.
3. Toss pear slices with brown sugar, cinnamon, nutmeg, cornstarch, lemon juice, and vanilla bean.
4. Preheat oven to 400°F and line a baking tray with parchment paper.
5. Roll chilled dough into a 12-inch circle on a floured surface and transfer to the tray.
6. Layer the pear filling in the center, leaving a 2-inch border.
7. Fold edges over the filling, pleating as needed.
8. Brush crust with melted butter and sprinkle with turbinado sugar.
9. Bake for 45 minutes or until crust is golden and filling bubbly.
10. Let cool slightly before serving. Optional: dust with powdered sugar or serve with ice cream.
Notes
Firm pears like Bosc or Anjou are best to hold shape when baked.
Add blue cheese or prosciutto for a savory twist.
Drizzle balsamic vinegar before serving for depth.
Great served with whipped cream, Greek yogurt, or vanilla ice cream.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 60mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 40mg
Keywords: pear galette, rustic tart, fall dessert, easy baking