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Autumn Pear Galette

Autumn Pear Galette

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Place the flour, salt, and baking powder in the bowl of a food processor and pulse 2 or 3 times. Add the cream cheese to the flour mixture. Process until the mixture resembles coarse meal. Add the butter to the flour mixture, and pulse until the butter pieces are the size of small peas. Do not overprocess the dough — you should still see small, solid pieces of butter.

Remove the cover and sprinkle the ice water and cider vinegar over the dough mixture. Pulse 5 or 6 more times until fully incorporated. The dough will still look loose and crumbly at this point; don’t worry!

Remove the blade from the food processor and carefully transfer the mixture to a large freezer bag. Working the exterior of the bag with the palms of your hands, press the dough together and gently knead it until the dough forms a sticky ball. Remove the dough from the freezer bag, wrap in plastic wrap, and allow the dough to rest in the refrigerator for at least 20 minutes before rolling out. Meanwhile, combine the pears in a shallow bowl with the lemon juice and sugar. Toss to coat the pears.

Preheat the oven to 375 degrees.

Remove the dough round from the refrigerator and roll it into a 14-inch circle on a large piece of parchment paper. (Hint: Tape the corners of the parchment paper to your work surface to keep it from sliding around while you roll out the dough.)

Trim the edges of the dough so that they are roughly even. Working from the outside in, arrange the pear slices tightly in overlapping, concentric circles, leaving a 2-inch margin around the perimeter of the pastry. Fold the edges of the pastry inward toward the center of the galette, tucking any uneven edges under and folding the pastry over the pear edges.

Carefully transfer the galette to a cookie sheet by picking up the edges of parchment paper. Before baking, dot the pears with a few bits of unsalted butter and brush the pastry with the beaten egg. Sprinkle the entire galette with the turbinado sugar and transfer to the oven.

Bake for 30-40 minutes or until the crust is golden brown and the pears are soft and bubbling. Transfer to a wire rack to cool. Serve warm or room temperature.

Simple Pear Galette With Vanilla Recipe

Sweet and mellow pears require a delicate touch to bring out their best, which is why I rely on subtle aromatics, like vanilla bean, Chinese five-spice powder, and ground cardamom, to complement their natural flavor. A spoonful of apple cider vinegar cuts through the fruit's simple sweetness with an equally autumnal aroma. To keep the pears tender rather than mushy, try varieties like Bosc and Seckel, or slightly underripe Anjous (whether red or green).

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What a lovely fall dessert! I made this mostly as directed. Love, love the buttermilk crust. Yes it’s a more moist dough and takes a little practice to learn to work with it, But it’s also somewhat forgiving. I just sprinkled a small amount of flour on the parts that were a bit wet as I was rolling out. You don’t have to have a super thin crust for this galette I found. My crust was Wonderfully crispy but so tender and flavorful. Don’t worry if your pear arrangement isn’t pretty. I have taken my very “rustic” galettes to parties and pot lucks and mine get picked every time over the other perfect, gorgeous looking French tart styled galettes! This is my new favorite galette when pears are ripe and juicy in the NW!! The almond cream makes this dish! I did skip the broiling because my crust was so perfectly done after baking, I didn’t want to mess with it (even with a foil covering. )! YUMMY!!

Made this for thanksgiving 3 years ago and have made it every year since. Absolutely delicious. A little difficult to lay out the pears perfectly, but a delicious dessert does not have to be pretty.

This was a fast & easy recipe that tasted fantastic!! I did use a Trader Joe's pie crust (They are amazing and very flaky).

Delicious! Followed the recipe exactly and loved the results. On the sweeter side but very tasty and easy. Would make it again.

This was probably one of my most favorite desserts! It was so delicate with all the flavors.. and was perfect with a small scoop of vanilla ice cream! Love! Will absolutely make again!

Well it was good until I used the broiler. After 2 minutes I had burned the crap out of the crust. Very disappointing. I made the mistake of using an oven shelf too close to the broiler. Do not make my same mistake. Tastes good after I picked off all the burned stuff.

excellent dough, which I will use for other pastries in the future. I left out the almond extract, served it with salty caramel ice cream at my dinner party - to rave reviews.

Delicious flavors but center of crust was uncooked. Will pre-cook crust a little next time.

Very good! No need to trim off the excess crust before crimping as it'll look more rustic. I made the dough-disc 3 days before I actually baked it. Turned out great.

I used a pre-made pie crust to make this on short notice, and reduced the sugar by 1/2. There wasn't much glaze on my pears (due to less sugar sprinkled on top), but the taste was lovely: not too sweet, not too heavy- it was the perfect ending to a rich meal.

I made the pear-almond galette, as well as apple and plum galettes, all using the crust from this recipe. The crust was easy to make and turned out great. The almbond cream made this the best of the galettes. Wonderful.

This is just a wonderful dessert recipe - not too sweet, not at all rich. It has many layers of flavor from the unique buttermilk crust to the almond filling and citrusy pears. Everyone loves this and I make it again and again,

Easy recipe and big hit with friends and family. I buy ground almonds from Trader Joe's and it's just the right consistency. I use Pillsbury pie dough from the dairy case so it's quick and easy. just roll it out. No one can tell you didn't make the crust

Overall, this was a very tasty recipe. I really liked the cream for it, but I will use a different dough next time. Instead of using parchment paper, I rolled my dough out on a pizza stone sprinkled with flour. I didn't have problems with the dough sticking. However, I didn't like the buttermilk in the dough. I will leave it out next time, and just use a little water to help it bind. Since the cream was already fairly sweet, I added only about a tablespoon of sugar on top of the galette. It's a very elegant looking desert. I was very pleased with how it came out.

The dough was exceptionally sticky- it clung to everything (hands, plastic, parchment paper) even after repeated chilling. Very hard to roll out to the required thinness. Apart from that, a delicious recipe. Added an extra tablespoon of ground almond to the cream, which made it taste like marzipan. Probably won't make it again just because there are so many other galette recipes out there

This was wonderful, key is toasting the almonds before processing them, it really brings out the flavor. We served it warmed with good honey ice cream. Excellent!

This dish turned out well, but I only gave it three forks becuase I had a lot of trouble getting the pastry that thin. I ended up having to put it in the freeze to cool before I could finish rolling it out. Also, I only ended up using 1/3 of the pear (about 1). It turned out delicious, though! My guests thought it was fantastic.

Pear Galette

A rustic free-form tart, like this one with pears delicately fanned across a layer of frangipane, is a beautiful dessert for the fall table, and will impress your guests at any dinner party or after the Thanksgiving meal. If you like, you can garnish the galette with toasted sliced almonds or finely chopped candied ginger.

Pear Galette

1 1/2 cups (6 oz./185 g) sliced almonds

2 Tbs. unsalted butter, melted

3 firm but ripe pears, preferably Comice or Anjou

1 egg beaten with 2 tsp. water

1/4 cup (2 1/2 oz./75 g) apricot jam

Position a rack in the upper third of an oven and preheat to 425°F (220°C).

To make the frangipane, in a food processor, combine the almonds, sugar and salt and process until the
almonds are finely ground. Add the eggs, vanilla and almond extracts and melted butter and process until the mixture comes together. Set aside.

Cut the pears in half through the stem end and remove the cores with a melon baller. Slice the pears very thinly vertically, stopping 1/2 inch (12 mm) from the stem so the pear slices stay attached at the stem end.

On a sheet of parchment paper, roll out the pie dough into a round 13 inches (33 cm) in diameter and about 1/8 inch (3 mm) thick. Trim off any ragged edges to make an even 12-inch (30-mm) round.

Evenly spread the frangipane over the dough, leaving a 2-inch (5-cm) border uncovered. Fan the pears in a decorative pattern on top of the frangipane, cutting the pear halves in half vertically if necessary to make them fit. Fold the edges of the dough up and over the filling, forming loose pleats all around the edge and leaving the center open. Using the sheet of parchment paper, transfer the galette and parchment to a rimmed baking sheet. Using a pastry brush, brush the edges of the galette with the egg wash.

Bake the galette until the pears are tender when pierced with a knife and the crust is golden brown, 50 to 55 minutes. Transfer to a wire rack to cool.

While the galette is cooling, in a small saucepan over low heat, warm the jam until it is liquefied. Pour through a fine-mesh sieve set over a small bowl. Using a pastry brush, gently brush the top of the tart with a thin coating of the jam. Cut the galette into slices and serve warm or at room temperature. Serves 6 to 8.


One of my very first “signature” desserts (we’re talking junior high here!) was a beautiful berry galette. I don’t love pie, but I LOVE a galette. I quickly realized that just about anything (sweet and savory!) can be layered into this crust and next thing I knew, my family was all “seriously, another galette, Candice?!”. These days, galettes are way more common, which is good and equally like, wait a second, haven’t I been doing this for, like, ever. I’m just so ahead of my time.

A galette is a thinned down, unfussy (aka, not as much work), refined in flavor, rusticly shaped French pie (or a crostata in Italy). And it’s perfection. I promise you’ll be converted. Here, I am featuring lovely pears (grown in my backyard) that always seem to go ignored in the height of apple season. Spiced up with a few autumnal flavors, There are a few steps, but all super easy, and I’ll share my tips to make them even simpler! Easily justified to be breakfast with a little Greek yogurt on top, I hope you will keep my easiest dessert in the front of your recipe box. And when it comes to fillings – please try this recipe every season with your favorite fresh fruits – it’s so adaptable to whatever you have on hand.

Recipe: Candice Hunsinger

Dough Ingredients

  • 2 c. all purpose flour
  • 3 TBS sugar
  • 1/4 tsp. salt
  • 3/4 c. butter (1 ½ sticks) – cold
  • 3-5 TBS ice cold water
  • *egg wash (for assembled galette) – 1 whole egg whisked together


  1. Combine the flour, sugar, and salt in a mixing bowl. Whisk to incorporate.
  2. Cube butter and add into flour mixture until it resembles a pea size – within reason, don’t obsess. (P.S. I did this by hand, because I like to be one with my baking, but you can easily do this in a stand mixer. Not ideal, but I won’t lie and say I’ve never done it before – secrets safe with me!)
  3. Slowly add the water, 1 tablespoon at a time, just until the dough comes together – you want it to be smooth enough to roll out, but still with a little flake (test roll a little piece if you aren’t sure!).
  4. Flour the disk on both sides. On a floured surface or between two pieces of parchment, roll the dough out into a round shape until just under ¼” thickness (it’s okay to have cracked edges – they add to the charm!).
  5. Place onto a parchment lined cookie sheet. Keep at room temperature! (psst: most recipes will tell you to shape into a disk and refrigerate before rolling out. Lame. I prefer to roll out while the dough is soft and workable and refrigerate later. You’ll see!)

Filling Ingredients

  • 6 ripened pears, sliced (you can also use apples here, if you prefer, but promise to try it as pear at least once!)
  • 1/2 c. sugar
  • 1 tsp cinnamon
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground nutmeg (fresh if you have, but no big deal if you don’t)
  • 1/2 tsp almond extract, optional
  • Juice of 1 lemon or orange (pick what you have on hand or your favorite)
  • 3 TBS flour
  • 1/4 tsp salt
  1. Combine all ingredients until well mixed. Set aside to assemble.


Cranberry Pear Galette

Galette vs Pie

I chose to make a galette instead of a pie for a couple of reasons. For one, You need less crust for a galette, unless you are making a bottom only pie. Also, you don't have to worry about lifting the crust into a pie pan and working with the edges in some kind of fancy crimping style. You simply just fold it over some of the filling. The last reason I like to make a galette is that the beautiful fruit filling shows in the middle making a gorgeous looking dessert.

A Healthier Dessert

This is a dessert however, less pie crust means fewer calories, and using fresh cranberries instead of sugar-laden dried cranberries helps too.

Also, like any pie type dessert, I did add some sugar to make the fruit filling but no cornstarch, or other ingredients. I also left the skin on the pears. It added a nice color and since they were fresh the skin was thin and tasty.

A little egg wash made with one egg and a teaspoon of cream made this crust golden brown. I also added a sprinkle of sugar on top for added sparkle.

The final touch was a small heart made from some of the dough, placed in the center of the pie.

Rustic Fall Pear Galette

Combine all the dough ingredients in the mixer except the water. Turn the mixer on low. Slowly add the cold 1/4 cup of water. Continue to mix on low. If the ingredients don’t appear to be fully mixed together, add more cold water as needed. When the dough starts to flap along the sides, it’s combined and ready to be chilled in the refrigerator. Cool for at least a half hour.

Pull the dough from the fridge when chilled enough to work with. Flour your table and roll the dough out into a circle. It doesn’t have to be perfect this is a rustic dish. It should be roughly 1/8 inch thick.

Pull out a sheet pan place a Silpat mat or parchment paper in it so the dough does not stick. Put the dough on the mat in the pan.

Put the sliced and cored fresh pears into a bowl. Slice a lemon in half and squeeze the half over the pears so that they don’t brown. Don’t overly wet the pears.

Put a pinch of salt on the pears now drizzle them with honey. Add flour and cinnamon. Combine with your hands.

Place pears in a circle on the dough, leaving a few inches from the edge. Add additional rows in a smaller circle on top of the lower layer of pears. Begin to pull dough up, and pinch it together, creating a border around the largest pear circle. Finishing pinching the pie dough in a circle.

To finish, combine egg white and water and brush on top edge of crust. Sprinkle sugar and cinnamon on the areas that were brushed. Bake at 400 degrees for 30-40 minutes. Let cool, cut and eat.

Apple-and-Pear Cornmeal Galette

This is the essence of autumn wrapped up in a dessert. You could say that a galette is the rustic cousin to a pie and, while we all enjoy sweet, juicy apple pies for holidays and outdoor gatherings, this galette will soon become one of your favorite fall desserts. Instead of putting the pastry dough into a pie plate, you place a flat disk of dough on a baking sheet, top it with fruit, sweeteners, and spices, then pull the edges of the pastry dough up and over the fruit filling, leaving the middle exposed. Baking the galette in the lower third of your oven allows the bottom of the galette to cook through and get a nice crust while leaving a nice golden top, a hallmark of all pastry desserts. Green or red Anjou or Bosc pears work best for baking. While delicious, Bartletts breakdown too much under pressure. If you can&rsquot find Fuji apples, Honeycrisp or Braeburn will work, or make a mixture of all three. You can make this galette ahead of time and reheat at 325°F for 5 to 10 minutes before serving.



Step 1

Whisk sugar, salt, and 1⅓ cups flour in a medium bowl. Cut butter into 6 rectangular pieces (if using ½-cup sticks, cut them in half crosswise, then in half again lengthwise). Toss butter in dry ingredients to coat, then dump mixture out onto a work surface. Most recipes start by pulverizing fat into small bits, but here you’ll use a rolling pin to flatten flour-coated butter into sheets that will puff into layers when baked.

Step 2

Roll butter into flour until it is in long flexible strips, using a bench scraper to scrape butter off rolling pin or surface as needed.

Step 3

Use bench scraper to gather mixture into a loose pile, then drizzle 4 Tbsp. ice water over.

Step 4

Using your hands and the bench scraper, toss mixture until water is distributed, then gather into a rectangular pile.

Step 5

Roll out dough to a long rectangle with short ends about 8" wide, then use bench scraper to fold dough into thirds, like folding a letter. It will be very crumbly and loose don’t panic. This turns the floury mass into a cohesive unit while creating flaky-making stacks of fat and flour.

Step 6

Using bench scraper to help, turn rectangle 90° and repeat rolling and folding, gathering loose bits of dough from outer edges into the center and flouring surface as needed.

Step 7

Repeat rolling and folding a third time. Dough should be somewhat homogenous and creamy-looking with some dry bits around edges. Squeeze a bit in your palm it should loosely hold together. If not, repeat rolling and folding.

Step 8

Wrap folded dough in plastic, then press it into a compact disk about 1" thick. Chill 30 minutes.

Step 9

Roll out dough on a lightly floured surface to a 12"–14" round or oval about ⅛" thick (don’t worry about cracks around perimeter). Dust surface and rolling pin with flour as needed and rotate dough often to prevent wider cracks. If dough sticks to surface, lift on one side and scatter flour underneath before continuing. Roll dough onto your pin, then unfurl it on a sheet of parchment paper. Slide onto a rimmed baking sheet and chill while you prep the filling.

Step 10

Do Ahead: Dough can be made 3 days ahead. Keep chilled, or transfer to a resealable plastic bag and freeze up to 3 months. Thaw overnight in the refrigerator before rolling out.

Filling and Assembly

Step 11

Preheat oven to 400°. Toast fennel seeds (if using) in a small dry skillet over medium-high heat until golden brown and fragrant, about 3 minutes. Let cool, then finely grind in spice mill or with mortar and pestle. Transfer to a medium bowl and add salt and ⅓ cup sugar. Toss with your hands to combine, then add apples and toss to coat. Add vinegar and vanilla toss gently.

Step 12

Arrange apple mixture in the center of chilled dough (still on parchment on baking sheet) and spread out evenly, overlapping slices if desired and leaving a 3" border. Fold edges of dough up and over fruit, pleating as needed and being careful that folded edge of dough doesn’t tear (if it does, patch with dough scraps and pinch to seal). Pour cream into a small bowl and brush all over dough. Sprinkle sugar evenly over dough.

Step 13

Place galette in oven and immediately reduce heat to 375°. Bake, rotating halfway through, until crust is deep golden brown everywhere, apples are softened, and juices are bubbling, 45–50 minutes. Let galette cool 2 hours.

Step 14

Serve galette with whipped cream or ice cream if desired.

How would you rate Fall Fruit Galette?

I have made this recipe over a dozen times and it has come out perfectly every single time. I use different fruit mixes as well. I always make this for my family and guests, who are always so impressed. Thank you Carla!!

I love Bon Apetit’s series of galette recipes. I have made every one. I recently experimented with combing this galette dough with the apple filling from BA’s best apple pie and it was divine. Essentially you toss your apples with sugar, spices, lemon juice and vanilla, and then let them sit for an hour. Then you boil down apple cider, and add the accumulated juices from your bowl of apples until it becomes a thick appley-caramel, and the finally combine the appley-caramel with the apples. The filling cooked down to an almost apple-butter consistency. Everyone in my family has asked me to make this every weekend since. Also, I’ve noticed with the galette dough it really helps to let it sit overnight after you’ve completed the rolling and folding. The flakey laters increase ad infinitum.

the dough is much more simple than it appears! do it !!

I doubled the dough recipe portions for about 3 lbs of cape golden berries & blackberries. Who doesn't love buttery flaky goodness? ) I wanted some height to the galette and intense overlap of dough with a 6 inch round peek-a-boo center, because it is so rare that we get to eat pie (cuz of my husband's allergy) My hubby is celiac, so to make it GF, I subbed Cup-4-cup flour and added about 2 tbsps more water than a (double) recipe called for. We loved this so much we've made probably 4 of them since the recipe was published. If you use a GF flour or make your own blend, make sure there is Xanthan gum in the mix, because you will need the binder to hold the dough together once all the filling juices and the melted butter gets going. When using GF dough also make sure to bake on a flat sheet. If you trap the liquids you'll just get mush instead of a flaky pie-y- crispity crunchetty goodness.

my girlfriend made this for the first time tonight and followed the recipe exactly. Not sure about the rave reviews of this recipe but our final product was dry and tasteless.

This was my first time making a Galette and i was a bit nervous, but it was so easy! I added the cinnamon and nutmeg and loooved the flavor. My whole family was happy. It was so easy that my little sister helped me and she enjoyed being in the kitchen. So good for a comfy family night

This is my absolute go to dessert now! I didn't have fennel seeds but used a bit of nutmeg and cinnamon and it was great. I've made the dough from Carla's book many times and each time, it has been perfect! It is the first pie/galette dough I've ever made, thanks Carla!

I made this with the Bob's Red Mill 1:1 Gluten Free blend and Miyoko's vegan butter. Iɽ never made a galette or pie dough from scratch before. What a great exercise in patience and believing in yourself! The first portion went okay but when I went to roll it into an oval after chilling the dough just shattered. Not sure if I needed to let it warm more or if it was from the lack of gluten. It still worked out pretty well. I used a little of the vegan butter, melted, in place of the heavy cream. I would probably try a different blend or buckwheat flour next time, but the butter swap worked perfectly and the taste was great. Can't wait to slowly perfect my galettes!

This really was so good! I'm not usually good with dough, but this one was easy to work with and came out beautifully. I made the dough and chilled it for a day before rolling it out. I was also delighted that I didn't have to peel the apples! That seemed too good to be true, but I didn't notice the skins at all. The crust was flaky and delicious, and the vinegar added a tang I didn't know I was missing in apple desserts. I used a few varieties of apples, cinnamon, cloves, and nutmeg this time, though Iɽ like to try the fennel sometime. I made it a day ahead, covered it with plastic wrap and left it at room temperature, and then reheated at 300 for about 10 mins before serving with vanilla ice cream and my friend's beautifully candied pecans. We all loved it!

I got the magazine in the mail today and had a bushel full of granny smiths from a friend's tree, so I decided to make this. Came out incredible, the crust was both crispy and flaky and the filling was not at all sweet, which I liked. The vinegar, sugar, and salt in the apple maceration made my extremely bitter and crunchy granny smiths, soft and sweet. 2lb of apples is too much though. I measured 2lb on the scale but still had probably 25% of the apples left over after. This quantity of dough just does not allow for that many apples if you want to fold over the crust as much as they do. Overall will repeat though. I served with some hand whipped fresh cream.

Autumn Harvest Pear Galette

Note: for the squash, roast small cubes tossed in olive oil for 20-30 min or tender at 400F. For the onions, heat oil in a skillet over low heat, add onions and saute. Add a tiny bit of sea salt, and cook until caramelized, stirring often, then add freshly ground black pepper to taste.

Stir the dry ingredients, then add the warm water and oil. Knead for several minutes (if dough is too dry-depending on gluten-free flour used, you may need an additional bit of water), then roll out into a large circle on a silicone mat (this 2-pack is my favorite) or parchment paper. Move the mat or paper to a baking tray.

Cook the squash and caramelize the onions. Brush the dough with the TBSP of olive oil, then sprinkle caramelized onion. Toss the veggies mix with the butternut squash and sprinkle on top.

Slice the pear and place on top.

Fold the dough edges up and brush with the almond milk mixture, then sprinkle on sesame seeds.

Bake for 25 min, then sprinkle the walnuts on top, and bake another 10 minutes or so.

Watch the video: Jacques Pépins Apple Galette. Food u0026 Wine Recipes


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