Pear Gallete

Pear Gallete

This was a wonderful dessert for my Christmas Eve party. This was adapted from a recipe from I am not overly fond of super sweet desserts so I left off the salted caramel sauce but if you want the full recipe visit the site.

Prep Time 25 minutes  Cook Time 30 minutes   Dough Chill Time 45 minutes   Servings 8 slices


For the Crust

1 1/4 cup all-purpose flour

1 TBSP granulated or cane sugar

8 TBSP salted butter, cold, cut into chunks

3/4 tsp salt

3-5 TBSP cold water

1/4 cup full-fat sour cream

For the Pear Filling

4 medium pears, thinly sliced

1/4 cup sugar

1/2 tsp vanilla

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ground cloves

1/4 tsp salt


Make the galette crust: In a medium/large mixing bowl, whisk together the flour, salt, and sugar. Cut the cold butter into chunks and add to the bowl. Cut in the butter using a pastry cutter, until the pieces of butter are pea-sized. Add the cold water and the sour cream, and start gently mixing it into the dough with a fork. Once the mixture starts to resemble a dough, use your hands to gently work it into a ball. Flatten the ball slightly into a thick disc of dough, wrap tightly in plastic wrap, and chill in the fridge for 45 minutes. 

Make the filling: While the dough chills, gently stir together all the filling ingredients in a medium bowl.

Roll the crust: Preheat the oven to 400 degrees. Get out a large round pizza pan or a large cookie sheet and line with parchment paper. 

Flour the counter and the rolling pin and remove the dough from the fridge. Take off the plastic wrap. Begin rolling out the dough, gently, turning continuously so it doesn’t stick to the counter. Be patient and gently here – we’re not trying to stretch the dough all the way out in a few passes of the rolling pin! That leads to tougher dough, and cracking of the dough. 

Once the dough is about 12-14 inches in diameter, gently roll it onto the rolling pin and transfer it onto the prepared baking sheet. (See note)

Assemble: Lay the pears on the dough, leaving 2 inches around the outer edge. I made three circles, starting with the outside edge and working my way to the center.  Fold the edges of the crust up over the filling, working in small sections. This is a rustic dessert – it doesn’t have to look perfect!

Bake: Beat an egg in a small dish and add a splash of milk. Brush it over the pie crust and then sprinkle the crust with coarse/raw sugar. Bake for 30-35 minutes, or until crust is golden brown and sounds solid/crisp when tapped (it shouldn’t be soft).