Sweet and Simple Magazine: Pear Galette Recipe * Food & Drink

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Pear Galette Recipe * Food & Drink

The first time I made a galette was in my high school foreign foods class. Galettes are close to pie more rustic and slightly easier to make. The free form crust is a bit thicker but still as flaky and good as a pie crust. Our Pear Galette has a surprise ingredient that brings out the flavor or the pears. It's orange! We included fresh orange juice and orange zest in the crust as well as in the filling. It's a bright fresh flavor perfect for a summer evening dessert. If you are lucky enough to have a outdoor brick oven this galette is a great dessert to bake in it. Serve it topped with creme fraiche and a tall glass of iced coffee or milk. I might have also had it for breakfast the next morning.

Pear Galette Recipe


  • 1 1/3 cups unbleached flour
  • 1/2 teaspoon of sea salt
  • 1/2 cup of fresh cream butter
  • 1 large egg
  • 1 tablespoon of heavy cream
  • juice of 1 orange
  • zest of 1 orange

In a food processor combine ingredients on the pulse setting. Once the mixture forms small pea sized balls pulse mix just until the dough comes all together. Do not over mix. 
Form into a disk, cover with parchment paper and place in the fridge for 2 hours or in the freezer for 30 minutes. 

  • 3 cups of sliced pears
  • 1/2 cup of sugar
  • 2 tablespoons of cornstarch
  • 1/ teaspoon of sea salt
  • 1/ teaspoon of ginger powder
  • juice of 1 orange
  • zest of 1 orange

In a medium mixing bowl add all ingredients. Toss together until pears are covered. Set aside in fridge. 

Toss some flour on counter and roll out crust dough into a large circle. Place a sheet of parchment paper on baking sheet. Place dough on parchment paper. In the center of the dough add filling. Fold up sides. Pour remaining juices on top of filling.  Sprinkle sugar to the top of the crust.
Bake at 400 degrees for about 35-40 minutes until crust is golden.

Don't worry if some of your juices spill out of your galette. It will still turn out perfectly baked and delicious. 

Serve warm or cold. Top with creme fraiche.