Spiced Pear Galette | Olive & Mango

With a buttery, flaky crust and sweet, cinnamon-spiced pears, this pear galette is simple, delicious, and full of rustic charm. Easier than a pie and the perfect dessert warm out of oven – no need to wait hours for it to cool. Enjoy with vanilla ice cream or whipped cream, a drizzle of caramel sauce or my salted maple glaze and toasted chopped pecans.

What is a Galette?

A Galette is a classic French dessert. Simply put, it’s a flat round pastry with some sort of filling. Very much like a rustic pie. A galette for every season and every fruit is a must and pear season was not going to pass me by without making a few tasty things with them. Pears get overlooked many time as apples are way more popular when it comes to pies and baked goods in the fall season, but I have a thing for pears and I think they bake up just as good and if not better than apples (dare I say) with all the fall spices.

Pear Galette Recipe Ingredients

• PIE DOUGH: I have included a simple pie crust recipe. Feel free to use that or your own pie crust recipe or you could also use store-bought pie dough.
• PEARS: You will need approximately 4 pears – the best varieties for baking are Bosc Pears, Anjou Pears and Bartlett Pears, but I have baked all sorts of pears and any variety will work but those three hold their shape a little better when baked.
• SPICES: I like to use a combination of ground cinnamon, ground ginger, ground nutmeg and ground cardamom – but you could simply stick with cinnamon or you could even use apple pie spice.
• SUGAR: I use granulated sugar for this recipe but for a more caramelized flavour you could use brown sugar
• EGG: Brushed onto the crust for a golden, glossy finish.
• MELTED BUTTER: Adds richness to the pear filling and helps the cinnamon and sugar adhere to the apples.
• TURBINADO SUGAR: Sprinkled on the edges of crust for added sweetness and a crunchy texture.
• HONEY Optional. Used to glaze the pears, giving them a glossy finish and adding a subtle sweet flavor. You could also use apricot jelly or jam.

How to Make an Pear Galette (full instructions below)

1. MAKE DOUGH/CRUST: Whisk dry ingredients, cut in butter, toss with water. Dump dough out onto a clean surface and knead several times until dough just comes together. Press into an even disk. Wrap in plastic wrap and chill.
2. PREPARE FILLING: Toss sliced pears with spices, flour, salt and lemon juice
3. ASSEMBLE: Roll out pie dough on floured surface, brush middle with melted butter, sprinkle over the sugar and cinnamon, arrange apples, fold edges. Brush edges with egg wash.
4. CHILL: While you preheat oven chill the pie in a parchment lined baking sheet.
5. BAKE: Transfer chilled galette to oven and bake until fruit filling is bubbling and pie crust is deeply golden brown.
6. COOL: Allow to cool for a few minutes out of the oven, brush the fruit with the honey, slice and serve.

How to Serve Pear Galette

• As with most Pear dessert recipes, a scoop of vanilla ice cream is simple perfection.
• If you’re looking for some added indulgence, add a drizzle of caramel sauce (storebought or homemade) or make the salted maple glaze I often make this galette with which is below in recipe notes.
• Candied nuts and whipped cream also make for tasty finishing touches.

Pear Galette Make Ahead, Storage & Freezing

• MAKE AHEAD: Both the dough and pear filling can be made ahead of time and chilled in the refrigerator for up to 3 days. The dough can be frozen for up to 3 months after it’s wrapped tight with plastic wrap. Thaw overnight in the refrigerator before rolling out and filling.
• STORAGE: Galettes are best eaten the day they are baked but you can store leftover galette covered or in an airtight container at room temperature for 1 day or in the fridge for up to 3-4 days. Re-heat it in a 300°F oven for about 10 minutes or until warmed.
• FREEEZING:
  • Freeze before baking
    Freeze a fully assembled unbaked galette that has been wrapped tight for up to three months. To bake, unwrap the galette and place it on a parchment-lined baking sheet. You might need to add 5–10 minutes to the baking time.
  • Freeze after baking
    Once the galette is cool place it in the freezer on sheet pan/ cookie sheet and flash freeze it until solid. Wrap it in a couple of layers of plastic wrap and store/freeze it in an airtight container. To reheat, thaw the galette to room temperature, then re-heat it in a 300°F oven for about 10 minutes or until warmed.

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