Ingredients
Fruit Filling
- 4 pears, peeled, cored and sliced
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- Pinch of salt
Dough
- 8 tablespoons unsalted butter, well-chilled, cut into 16 pieces
- 1-1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 3 to 5 tablespoons ice water
Finishing
- 1 egg, lightly beaten
- 1 tablespoon water
- Sugar, for sprinkling
Instructions
- Prepare the butter: Have a glass of ice water ready, and cut the chilled butter into 16 small pieces to ensure ease of incorporation into the dough.
- Make the dough in a food processor: Place the steel blade into the food processor bowl. Add the flour, sugar, and salt. Scatter the butter pieces evenly over the flour mixture. Pulse until the mixture resembles coarse crumbs with pea-sized butter pieces. Sprinkle with 3 tablespoons of ice water and pulse again until the dough begins to hold together. Add more water by teaspoonfuls if necessary, being careful not to over-process.
- Alternatively, make the dough by hand: Whisk the flour, sugar, and salt in a large bowl. Add butter pieces and use fingertips or a pastry cutter to work the butter into the flour until crumbly with visible small pea-sized pieces. Make a well in the center, add 3 tablespoons ice water, and mix gently, adding more water teaspoon by teaspoon as needed until the dough forms a ball.
- Chill the dough: Transfer the dough onto plastic wrap and flatten into an 8-inch circle. Wrap tightly and refrigerate for 1 hour. Dough can also be frozen up to 6 weeks and thawed before use.
- Prepare the pear filling: While the dough chills, combine sliced pears, cinnamon, lemon juice, and a pinch of salt in a large bowl. Toss gently to coat. Cover and set aside.
- Preheat oven and roll dough: Position an oven rack in the center and preheat to 400°F (205°C). Prepare two pieces of parchment paper large enough for a rimmed baking sheet. Lightly dust one piece with flour and place the chilled dough on top. Dust the dough lightly with flour and cover with the second parchment piece. Roll the dough gently from the center outward to a 12- to 13-inch diameter, dusting with flour as needed to prevent sticking. Remove the top parchment and slide the bottom parchment with the dough onto the baking sheet.
- Assemble the galette: Arrange pear slices in a casual spiral, layering several pieces and leaving a 2-inch border. Fold the dough edge over the pears, pleating loosely.
- Apply egg wash and sugar: Whisk the egg and water to create an egg wash. Brush the edges of the galette with the wash and sprinkle generously with sugar for a golden, crisp finish.
- Bake with foil tent: Loosely cover the galette with foil to prevent over-browning of the crust edges and maintain the pear tenderness. Bake for 25 minutes at 400°F.
- Remove foil and finish baking: Carefully take off the foil, rotate the baking sheet for even baking, and continue to bake an additional 20 to 25 minutes until the crust is golden and crisp and the pears are tender.
- Cool and serve: Transfer the galette to a cooling rack and allow to cool for about 20 minutes before slicing into wedges. Serve warm with fresh whipped cream or vanilla ice cream if desired.
Notes
- You can make the dough by hand or in a food processor based on your preference.
- Ensure butter is well-chilled to achieve flaky crust.
- The dough can be frozen for up to 6 weeks; thaw in the refrigerator before use.
- Use a gentle foil tent to prevent excessive browning while baking.
- Serve warm for best flavor and texture, optionally with ice cream or whipped cream.
- If pears are not very ripe, slightly increase baking time for tenderness.
- Prep Time: 1 hour 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
