Rustic Pear Galette

Name: Rustic Pear Galette
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: France
Ingredients: 1 pie dough; 500 g of pears (fresh); 60 g of granulated sugar; 30 g of butter (unsalted); 15 g of cornstarch; 10 ml of lemon juice; 8 g of vanilla sugar; 1 eggs ((for glazing))

5,01 review

Pear galette made with a crisp crust and a fruity, lightly caramelized filling. Oven-baked dessert, made without a pan, with fresh fruit. Contrasting texture between golden pastry and tender pears. Suitable for short-term storage and for enjoying warm or cold.

Total time: 1 h
Prep: 20 min
Cook: 40 min
Difficulty: Easy
Per person: €0.70

By the CookinBreak team

Ingredients 8

servings

Estimated cost €4.20

Equipment

Mixing bowl
Pastry brush
Parchment paper
Baking sheet
Oven
Knife
Kitchen scale

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat the oven to 350 °F (conventional, no fan).

Peel the pears, remove the cores and slice thinly.
Toss the pears with the lemon juice, sugar, cornstarch and vanilla sugar.
Unroll the shortcrust pastry onto a baking sheet lined with parchment paper.
Arrange the pears in the center, leaving a 4 cm border.
Fold the edges of the pastry inward without pressing.
Dot the fruit with small pieces of butter.
Brush the edges with the beaten egg (optional).
Bake for , until the pastry is well golden and the pears are tender.

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Goes well with

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As a main

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To drink

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Lavender Lemonade

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Nutrition facts

per serving · estimate

310kcal

Protein4 g5%
Carbs41 g54%
Fat14 g41%
Fiber5 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

Toss the cornstarch with the pears: it will absorb the juice during baking and guarantees a perfectly crisp base 🔥.

Freezing : Can you freeze this recipe?

Yes

Very good, up to 2 months, baked and tightly wrapped (plastic wrap then foil).

Storage : How long does it keep?

Keeps 2 to 3 days at most in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

The shortcrust pastry can be prepared the day before. The baked galette keeps as indicated.

Reheating : How do you reheat it?

Reheat 10-15 min in the oven at 160°C or in the air fryer to restore the crispness. Microwave softens the pastry.

Variations

Brush the edges with beaten egg.
Dot the fruit with small pieces of butter.
Leave a 4 cm border.

Mistakes to avoid

Filling all the way to the edge: leave a 4 cm border.
Pressing down on the folded edges: fold without pressing.
Forgetting the cornstarch: it absorbs the juice.

Frequently asked questions

How do you make a pear galette?

Thinly slice the pears, toss them with lemon, sugar, cornstarch and vanilla sugar, arrange them in the center of the pastry leaving a 4 cm border, fold the edges, add the butter and bake 40 minutes at 180 °C.

Why add cornstarch?

Tossed with the pears, 15 g of cornstarch helps thicken their juice during baking, for a lightly caramelized fruit filling.

How do you fold the edges?

Fold the edges of the pastry inward, without pressing, after arranging the pears in the center and leaving a 4 cm border. Brush with beaten egg.

How long should you bake the galette?

Bake 40 minutes at 180 °C, conventional, no fan, until the pastry is well golden and the pears are tender. The galette is made without a mold, on a baking sheet lined with parchment paper.