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Pear Galette

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Makes 6 to 8 servings 1x

Time 1 hour

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Ingredients

  • 1/2 recipe Flaky Piecrust, prepared through Step 3
  • 2–3 large pears, peeled, cored, and cut into thin wedges (about 1/4 inch thick)
  • 2 tablespoons butter, melted
  • Milk as needed
  • 1 tablespoon sugar

Instructions

  1. On a lightly floured work surface, roll the dough out into a 10-inch round. Transfer the dough to a baking sheet and refrigerate for at least 15 minutes or until you’re ready to assemble the galette.
  2. Heat the oven to 425°F. Working around the center, arrange the pear slices in an overlapping pattern to end up with a flower petal effect. Reserve a couple pear slices and cut into smaller pieces to fill the center.
  3. Brush or drizzle the pears with the melted butter, then fold the outer edge over the filling and brush the crust with milk. Dust everything with sugar.
  4. Bake for 25 to 30 minutes, until the crust is golden brown and the pears have softened. Cool the galette to room temperature before serving.

Recipe variations

Pear Galette with Balsamic Syrup

Play with sweet and a little bit of savory: While the galette is baking, make Balsamic Syrup. Let the galette cool slightly before drizzling the syrup over it.

Peach-Raspberry Galette

Omit the pears and melted butter. Pit and slice 3 medium peaches. In a medium bowl, combine them with 1 cup raspberries, 1 teaspoon fresh lemon juice, 1 tablespoon flour, and 1/4 cup sugar. Place the filling in the center of the piecrust and proceed with the recipe.

Jam Galette

As easy as it gets: Omit the pears, butter, and sugar. Spread 1 1/2 cups jam over the center of the pie- crust. If you like, sprinkle a handful of chopped nuts on top for a bit of crunch. You can also spread a thin layer of a complementary jam flavor under any of the preced- ing galette recipes for an extra layer of sweetness.