Easy Pear Galette Recipe
This Pear Galette recipe is incredibly simple and really highlights in season pears. It is a rustic, ope faced tart. It has a base of sweet pastry that is filled with fresh pear halves sliced and fanned out. It looks so pretty with minimal fuss. While I have included the recipe for my sweet pastry, you can also use store bought for this, Just Rol sells an excellent sweet shortcrust pastry, as does Irish brand Rollit which is available in Supervalu and will be available in the Simply Better range soon in Dunnes Stores.
So how do I make this Pear Galette from scratch?
This galette recipe comes together really easily with just a few steps;
- Sweet Pastry
- Pear filling
Sweet Pastry
To make this pastry recipe begin by beating together the butter and sugar until pale and creamy. Add in the egg yolks and continue beating until incorporated. Add the flour and water at the same time and continue mixing until just barely combined. Mix until the flour has just disappeared. Over mixing can lead to a tough pastry so be careful. Once a dough has formed, wrap tightly in cling film and place into the fridge to chill. Allow the pastry to chill for at least 1 hour before using.
Pear Filling
To fill the galette, lightly dust a clean work surface with flour and roll the pastry out with the rolling pin. Make sure to move around the pastry as you are rolling it out, dusting lightly with more flour when needed. Roll the dough out until it is the same thickness as a coin, in a rough circle. Place a large plate or round cake tin on top of the pastry and using a sharp knife, cut the pastry into a large circle. Gently lift the pastry onto the lined, flat baking tray.
Prepare the pears by slicing in half lengthways and using a small spoon, remove the pips from the inside near the base of each pear. Using a sharp knife, slice the pears 90% of the way, leaving the slices connected near the stem of the pears. Gentle press onto each sliced pear so it fans out a little and place onto the middle of the pastry, leaving a 5cm gap around the edge of the pastry.
Take the edges of the pastry and fold inwards, pressing the edges together to stick them in. Crack the egg into a small bowl and whisk briskly with a fork. Brush the edges of the pastry with the egg. Sprinkle the brown sugar all over the pastry and onto the pears Bake for 30-40 minutes until all the pastry has turned golden brown and the pears are bubbling slightly. Leave to cool for 20 minutes before slicing to serve.
Frequently ASked Questions
Store any leftovers in an airtight container in the fridge for up to 5 days.
This galette is delicious all by itself but you could also serve it warm with ice cream or whipped cream.
As with most fruit tarts, a galette can be served warm or cold. However, I personally prefer it still a little warm from the oven. To warm up the galette again, place a slice onto a microwave safe plate and heat for 20-30 seconds before serving.
You can use any kind of fresh pears for this recipe. I went with Rocha pears but you can also use Conference, Comice or whatever is available in your local shop. I would advise you to choose fresh pears over tinned pears as they hold their shape better and are not as sweet.
For more pastry recipes, check out my Pastry Category, here.
Easy Pear Galette
Equipment
- 1 Large mixing bowl
- 1 stand mixer with paddle attachment optional
- 1 Rolling Pin
- 1 large flat tray
- 1 Sharp Knife
- 1 Small Bowl
- 1 Pastry brush
Ingredients
Sweet Pastry
- 75 grams butter room temperature
- 75 grams icing sugar
- 20 grams egg yolk
- 250 grams plain flour
- 30 ml cold water
Pears Filling
- 4 whole pears
- 1 whole egg
- 30 grams brown sugar
Instructions
Sweet Pastry
- In a large mixing bowl, add the butter and icing sugar and beat for 2-3 minutes until smooth and creamy.
- Add the egg yolk and beat until smooth.
- Add the flour and water and mix together until combined. If the dough looks very dry, you can add another 20 grams of water until the dough has softened a little.
- Wrap the pastry in cling film and chill in the fridge for at least 1 hour.
Galette
- Once the pastry has chilled, preheat the oven to 170°c (340°f) or 160°c (320°f) if fan assisted.
- Lightly dust a clean work surface with flour and roll the pastry out with the rolling pin. Make sure to move around the pastry as you are rolling it out, dusting lightly with more flour when needed.
- Roll the dough out until it is the same thickness as a coin, in a rough circle. Place a large plate or round cake tin on top of the pastry and using a sharp knife, cut the pastry into a large circle.
- Gently lift the pastry onto the lined, flat baking tray.
- Prepare the pears by slicing in half lengthways and using a small spoon, remove the pips from the inside near the base of each pear.
- Using a sharp knife, slice the pears 90% of the way, leaving the sllices connected near the stem of the pears.
- Gentle press onto each sliced pear so it fans out a little and place onto the middle of the pastry, leaving a 5cm gap around the edge of the pastry.
- Take the edges of the pastry and fold inwards, pressing the edges together to stick them in.
- Crack the egg into a small bowl and whisk briskly with a fork.
- Brush the edges of the pastry with the egg.
- Sprinkle the brown sugar all over the pastry and onto the pears.
- Bake for 30-40 minutes untl all the pastry has turned golden brown and the pears are bubbling slightly.
- Leave to cool for 20 minutes before slicing to serve.
- Store any leftovers in an airtight container in the fridge for up to 5 days.
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