Pear Galette

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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:)

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Pear Galette

4.78 from 9 votes


  • 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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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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Desserts Thanksgiving Pies/Tarts

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  1. pears certainly make for a decorative design, don’t they! there’s nothing rustic about this galette–it’s lovely. 🙂

  2. 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.

  3. 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!

  4. Hi, wanted to ask can the dough be made without using a food processor? Is there an alternative? thanks 🙂

    1. We have only used a food processor, but I am sure a mixer would work as well.

  5. 5 stars
    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!

  6. 5 stars
    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.

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