📝 About This Recipe
This elegant French-inspired galette celebrates the delicate, floral sweetness of ripe pome fruits wrapped in a shattered-glass flaky pastry. Unlike a traditional pie, this free-form tart offers a rustic charm where the edges are folded haphazardly over a bed of spice-kissed pears and almond frangipane. It is a sophisticated yet simple dessert that highlights the transition of the seasons with warm notes of cardamom and vanilla.
🥗 Ingredients
Flaky Pastry Dough
- 1 1/2 cups All-purpose flour (chilled)
- 1/2 cup Unsalted butter (cold, cubed into 1/2 inch pieces)
- 1 tablespoon Granulated sugar
- 1/2 teaspoon Kosher salt
- 4-5 tablespoons Ice water (very cold)
Pear Filling
- 3-4 pieces Anjou or Bosc pears (firm but ripe, thinly sliced)
- 1 tablespoon Lemon juice (to prevent browning)
- 1/4 cup Light brown sugar (packed)
- 1 tablespoon Cornstarch (to thicken juices)
- 1/2 teaspoon Ground cardamom
- 1 teaspoon Vanilla bean paste (or extract)
Frangipane Base & Finishing
- 1/4 cup Almond flour (acts as a moisture barrier)
- 1 piece Egg (beaten for egg wash)
- 1 tablespoon Turbinado sugar (for crunch on the crust)
- 2 tablespoons Honey (for the final glaze)
- 1 pinch Flaky sea salt (for garnish)
👨🍳 Instructions
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1
In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse meal with some pea-sized chunks remaining.
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2
Drizzle in the ice water one tablespoon at a time, tossing with a fork until the dough just begins to come together. Do not overwork; the dough should be shaggy.
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3
Turn the dough onto a lightly floured surface, form into a flat disk, wrap in plastic, and refrigerate for at least 1 hour (or up to 2 days).
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4
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
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5
Core and thinly slice the pears (about 1/8 inch thick). In a medium bowl, gently toss the pear slices with lemon juice, brown sugar, cornstarch, cardamom, and vanilla bean paste.
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6
On a floured surface, roll the chilled dough out into a rough 12-inch circle. It doesn't need to be perfect—that's the beauty of a galette!
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7
Carefully transfer the rolled dough to the prepared baking sheet. Sprinkle the almond flour over the center of the dough, leaving a 2-inch border around the edges.
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8
Arrange the pear slices over the almond flour in a decorative concentric circle or a simple overlapping pattern, leaving that 2-inch border clear.
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9
Fold the edges of the dough up and over the pears, pleating the dough as you go to create a rustic border.
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10
Brush the dough border with the beaten egg wash and sprinkle generously with the crunchy turbinado sugar.
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11
Bake for 40-45 minutes, or until the crust is a deep golden brown and the pear juices are bubbling slightly in the center.
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12
While the galette is hot, warm the honey in the microwave for 10 seconds and brush it over the fruit. Sprinkle a tiny pinch of flaky sea salt over the entire galette.
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13
Allow the galette to cool on the baking sheet for at least 15 minutes to let the juices set before slicing and serving.
💡 Chef's Tips
Use firm pears like Bosc or Anjou; soft pears like Bartlett will turn to mush during the long bake. Keep your butter and water ice-cold to ensure the flakiest possible crust layers. The almond flour layer is essential as it absorbs the pear juices, preventing a 'soggy bottom' pastry. If the dough cracks while folding, simply dampen your finger with a little water and press it back together. For a nut-free version, swap the almond flour for crushed shortbread cookies or graham cracker crumbs.
🍽️ Serving Suggestions
Serve warm with a generous scoop of high-quality vanilla bean ice cream. Pair with a glass of chilled Sauternes or a late-harvest Riesling dessert wine. Add a dollop of crème fraîche or lightly sweetened mascarpone for a tangy contrast. A drizzle of salted caramel sauce over the top takes this from rustic to decadent. Accompany with a hot cup of Earl Grey tea to complement the floral pear and cardamom notes.