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Homemade Pear Galette

Prep Time: 1 hour 25 minutes
Cook Time: 50 minutes
Total Time: 2 hours 15 minutes
Servings: 8
Calories: 441kcal

Ingredients

For the Buttermilk Cornmeal Crust

  • 1 ½ c. all-purpose flour
  • c. cornmeal
  • ¼ c. granulated sugar
  • ¼ teaspoon salt
  • ½ c. cubed unsalted butter cold
  • 4-6 tablespoons buttermilk cold

For the Pear Galette

  • 1 batch buttermilk cornmeal crust see above
  • ¼ c. brown sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • pinch of salt
  • 4 Anjou Bartlett or Bosc pears
  • 1 egg
  • 1 tablespoon milk
  • 1-2 tablespoon turbinado sugar
  • ¼ c. apricot or apple preserves
  • Ice cream to serve

Instructions

  • All ingredients ready? Let's begin!

Crust

  • In a food processor, blend the flour, cornstarch, sugar and salt.
  • Add the diced, unsalted butter and pulse until the texture is coarse, resembling the shape of a pea-sized crumb.
  • Add 4 tablespoons of buttermilk until just combined. If the mixture seems dry, add up to 2 more tablespoons of buttermilk. Add the first spoonful first, if it is still dry, then add the second spoonful of buttermilk.
  • Transfer the dough to a sheet of plastic wrap. Fold the corners of the plastic wrap so that the dough is shaped like a square. Wrap and refrigerate for at least 1 hour.

Filling

  • Mix the brown sugar, cornstarch, lemon juice, and salt together in a bowl.
  • Peel the pears, core and slice them thinly. Make the slices as even as possible. (See notes)
  • Toss the pears in the sauce until they are evenly coated. Set aside.

Make the Galette

  • Preheat the oven to 400°F. Line the baking sheet to be used with parchment paper or silicone mat. Prepare an egg wash by whisking together the egg and milk in a small bowl.
  • Take the dough out of the refrigerator. Dust the surface where you will roll the dough with flour.
  • Roll the dough out into a 12-inch circle.
  • Leaving 2 to 3 inches from the edge of the dough, arrange the pears in a circle on the outer edge of the dough.
  • Add additional rows in a concentric circle. Make sure you don’t stack the pears too high.
  • Lift and press the edges of the dough up and over the fruit. Make sure the edges can keep the pears from falling apart out of the dough.
  • Transfer the galette to the prepared baking sheet and refrigerate for 10 minutes.
  • Brush the edges of the galette with the egg wash and sprinkle with turbinado sugar.
  • Bake the dough until the filling is tender and the crust is golden brown, about 30-45 minutes.
  • Transfer the galette to a wire rack to cool.

Glaze and Serve

  • While the galette is cooling, add the preserves to a small saucepan. Heat over low heat until the mixture becomes liquid. If there are pieces of fruit in the preservative, strain them through a fine sieve until there are no more chunks.
  • Use a pastry brush to gently and evenly glaze the top of the galette with the preserves.
  • Let the glaze set for 10-15 minutes then serve with a scoop of vanilla ice cream. Enjoy!

Video

Nutrition

Calories: 441kcal | Carbohydrates: 73g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 95mg | Potassium: 238mg | Fiber: 5g | Sugar: 26g | Vitamin A: 579IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 3mg