This year, our pear tree produced an abundance of fruit, leading us to get inventive. We enjoyed pears in lunch boxes, made pear butter, added them to oatmeal, froze them, and transformed them into delightful pear galettes. I absolutely adore galettes! They require fewer than 10 ingredients and no special equipment, plus they taste incredible.

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After trying several galette recipes, this one stands out as my favorite. The crust is wonderfully flaky, and the sweetness primarily comes from the pears. This rustic dessert strikes the perfect balance of not being overly sweet and is ideal for both casual weeknight dinners and elegant gatherings. This version is inspired by a classic recipe, tailored to our tastes and pantry staples. Feel free to improvise and make it your own—galettes are very forgiving!

Another aspect I appreciate about galettes is their versatility. For a beautiful presentation, use pears that are just slightly ripe; they'll maintain their shape when sliced and arranged in an appealing pinwheel. Our pears were on the softer side, which made them blend together, but they were still delicious and visually appealing.

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Description

This galette recipe is my top pick among various options I've tried. The crust is light and flaky, with most of the sweetness coming from the fruit. It's a perfectly rustic dessert for family dinners or entertaining guests.

Ingredients

For the crust:

  • 1 1/2 cups flour
  • pinch of salt
  • 2 tablespoons granulated sugar
  • 12 tablespoons cold salted butter, cut into small cubes
  • 1/4 cup cold water

For the filling:

  • 3–4 large ripe pears
  • 1/4 cup turbinado sugar or brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon (add nutmeg and cardamom if desired!)
  • 2 tablespoons melted salted butter
  • pinch of salt

For assembly:

  • 1 small handful (~1 tablespoon)
  • 1 beaten egg
  • 2 tablespoons turbinado or decorative sugar

For serving (optional):

  • vanilla ice cream
  • fresh thyme
  • pear butter

Instructions

  1. Prepare the dough. I prefer using a food processor, but you can do it by hand. Combine flour, sugar, and salt, then pulse a few times. Gradually add butter, mixing until it resembles small peas. Slowly incorporate cold water until the dough is moist but still crumbly.

  2. Transfer the dough to a floured surface and knead a few times until it comes together. Sprinkle with flour to prevent sticking and shape it into a disc. Roll it into a 10” circle and place it on a parchment-lined cookie sheet. Cover with plastic wrap and refrigerate.

  3. Prepare the filling. Core and thinly slice the pears (~1/8” thick). You can peel them if you wish, but I usually leave the skin on for added texture. In a bowl, combine the pears with sugar, vanilla, spices, melted butter, and salt, mixing gently to avoid breaking the slices.

  4. Assemble the galette. Remove the dough from the fridge and carefully slide the parchment onto a flat surface. Roll out the dough into a round shape about 1/8” thick with ragged edges. Patch any holes with excess dough, remembering this is a rustic dish—imperfections are part of the charm.

  5. Sprinkle a small handful of flour in the center of the dough to absorb juices. Arrange the pears on top of the flour as desired. Fold the dough over the fruit in sections, working your way around. Brush the dough with egg and sprinkle with sugar. Return the parchment to the cookie sheet and bake at 350°F for 50 minutes or until golden brown. Serve warm, ideally with vanilla ice cream and a sprinkle of fresh thyme.