Pear Galette

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:)

Pear Galette

5 from 3 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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If you like this Pear Galette, you might also like:

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Apple Galette from Use Real Butter
Gorgonzola, Pear, and Balsamic Honey Galette from Desserts for Breakfast
Peach, Blueberry, Lemon, & Thyme Galettes from Tartelette

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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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  1. 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!

  2. i LOVE galettes! i’ve never had pear though…definitely something that needs to happen immediately ๐Ÿ™‚

  3. Love how simple a galette can be to prepare. Perfect rustic dessert for anytime at all ๐Ÿ™‚

  4. 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!

  5. 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.

  6. Beautiful spiral pattern on the galette. This is one of those rustic desserts that always looks really impressive.

  7. There is nothing simpler and more flavorful than a galette. Normally I do it with apples, but pears are just delightful!

  8. I’ve never made a galette before but based off all the comments I think I need to add it to my list.

  9. I love those big boxes of pears! The free form crust galette is perfect for me since I really suck at making pie crust.

  10. 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!

  11. 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!

  12. pears certainly make for a decorative design, don’t they! there’s nothing rustic about this galette–it’s lovely. ๐Ÿ™‚

  13. 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.

  14. 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!

  15. Hi, wanted to ask can the dough be made without using a food processor? Is there an alternative? thanks ๐Ÿ™‚

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

  16. 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!