We have been enjoying a large box of the most delicious pears. I love eating pears with cottage cheese, on salads, crostini, and even sandwiches. I also enjoy pear desserts. Our juicy, ripe pears made the perfect topping for this rustic 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:)
I am going to buy another box of pears so I can make a second Pear Galette, one wasn’t enough:)
- 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
- 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.
- *Note-you can make the galette dough in advance. It will keep in the refrigerator for 3 days. Serve the pear galette with whipped cream or ice cream.
Have you tried this recipe?
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