We tried out this Pear Galette recipe this weekend, and it was amazing! Surprisingly easy, and it will certainly impress your guests. You can swap out pears for apples, plums, berries – whatever is in season. You can also alternate the apricot preserves with other flavors. Whatever you’re craving! The crust is a bit more robust than a straight pie crust, which we loved – almost felt like a scone. Serve with whipped cream or vanilla ice cream and you have dessert perfection.
1 3/4 cups all-purpose flour
1/3 cup granulated sugar
1/4 cup coarse cornmeal
1/4 teaspoon salt
1/2 cup cold butter, cut into small pieces
1/3 cup buttermilk
2 tablespoons apricot preserves
2 large Bartlett pears, thinly sliced
1 egg, beaten
2 tablespoons turbinado (aka “raw”) sugar
1. For the crust: In food processor, combine your flour, sugar, cornmeal & salt. Pulse a few times to blend. Then add your (cold, cubed) butter and pulse until the mixture resembles coarse crumbs. Now, with your food processor running, slowly add the buttermilk. Mix just until your dough starts to form into a ball. Remove the dough, wrap it tightly in plastic wrap and place it into the fridge to chill for around 45 minutes.
2. Preheat oven to 350 F. Thinly slice your pears.
3. Remove dough from fridge
4. Using a rolling pin, roll your dough into a big flat circle (about 15″ in diameter). Place on baking sheet. You can also roll it out directly on parchment paper and place the whole thing on your baking sheet if you find it easier.
5. Using a spoon, thinly spread your apricot preserves around the dough. Then arrange your sliced pears in a spoke pattern, leaving a 2-inch border around the edge.
6. Fold the edges of the dough in over the pears. It will overlap in places, creating that lovely “rustic galette” look. Press down lightly so it stays together.
7. Lightly brush the border of your galette with the beaten egg and sprinkle the whole thing with turbinado aka “raw” sugar.
8. Bake at 350 F for 45-50 minutes, until the crust is lightly golden. Remove from oven, let cool slightly & serve!
Recipe Credit: Nana Junes