Sunday, October 25, 2020
Home Baked Pear Galette

Pear Galette

I was planning to make apple pie for my kids and my husband who have all been bugging me for days to make one, I told them I will after a trip to the supermarket, I can’t make apple pie without apples, right?

We went grocery shopping, went home with everything we need but the apples, I can’t believe there are no fuji apples available (I only use this variety for my for my pie) that time, but I don’t want to disappoint my two angels and grabbed a pack of pears.

I decided to make my lazy-day pie, the rustic free-form pie/ tart better known as crostata in Italian and galette in French. I chose this recipe from Cooking Light, I was WOWed by the photo.

It looks really yummy (although my photo is not as appetizing to look at, but hey, I made it and it definitely tastes better than it looks) and I got intrigued by the cheese in the recipe, I’ve never tried adding cheese at the bottom of the pie before.

pear_gallette_with_caramel

You have got to try this one too, the pear tastes a lot like apple, but the cheese at the bottom definitely add a little something, something to the pie and the caramel, I can’t believe I almost skip this part (I knew that the caramel will harden once cooled and I don’t really like it) but I’m glad that I stuck to the original recipe.

It made a whole lot of difference. My husband love the crunch, a nice contrast to the soft filling. I loved it too; the kids? They’re just happy with their pie and still think it’s apple crostata with caramel.

Pear Galette

0 from 0 votes
Course: Dessert
Cuisine: French
Keyword: galette dessert, galette recipe, how to bake galette, how to bake pear galette, pear dessert, pear galette, pear galette recipe
Servings: 4 people
Author: Olive
I decided to make my lazy-day pie, the rustic free-form pie/ tart better known as crostatain Italian and galette in French.
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Ingredients (click ingredient to buy it)

FOR THE GALETTE:

FOR THE CARAMEL:

FOR THE PASTRY DOUGH:

Instructions

IF YOU WANT TO MAKE PASTRY DOUGH FROM SCRATCH:

  • Sift flour, sugar and salt in a bowl, cut-in butter until it resembles coarse crumbs, add water and mix til just combined.
  • Form into a ball and flatten into a disk.
  • Chill in the fridge for at least 30 minutes before using.

FOR THE GALETTE:

  • Preheat oven to 400°.
  • Line a jelly roll pan with foil, and coat foil with cooking spray.
  • Roll dough into an 11-inch circle, place on baking sheet.
  • Sprinkle crust with cheese, leaving a 1-inch border.
  • Combine pears, juice, and nutmeg in a large bowl, toss well.
  • Add brown sugar and flour, toss gently.
  • Arrange fruit on dough leaving a 2 inch border.
  • (Pears will be piled high on dough)
  • Fold edges of dough toward center, pressing gently to seal.
  • (dough will only partially cover pears)
  • Bake at 400° for 30 minutes or until crust is lightly browned.
  • (filling may leak slightly during cooking)
  • Cool galette on a wire rack.

FOR THE CARAMEL:

  • Heat granulated sugar in a small heavy saucepan over medium heat until sugar dissolves.
  • Stirring as needed to dissolve sugar evenly (about 4 minutes).
  • Cook 1 minute or until golden.
  • Remove from heat.
  • Drizzle over galette.

Notes

This recipe is easy and fast especially if you use refrigerated pie dough but since I couldn’t find one (honestly, I did not bother looking for one ’cause I like making mine from scratch), I used my favorite crostata dough recipe from Ina Garten, I’m posting it at the end in case you too can’t find ready-made dough in your area. I don’t know the different varieties of pear, I just used the one that I bought, it’s called Early Pear (about 1 kilo).
Tried this recipe?Mention @AweZamLiv or tag #latestrecipesnet!
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