This Pear Galette is full of sweet and tender pear slices that are surrounded by a flaky, buttery crust made with cream cheese. This open-faced pie is a dessert you’re going to love.
If you love pies and pears, then you should try this Homemade Apple Pie and this Pear Tart.
Table Of Contents
Recipe Details
I love this Pear Galette recipe because it’s so flavorful and sweetly delicious. This French dessert is also much easier than making a pie with a top, so it’s no trouble to put together for friends and family.
- TASTE: Sweet and tangy pears are combined with sugar and warm cinnamon spice. The crust has tangy cream cheese and rich butter in it.
- TEXTURE: The crust is beautifully flaky in this Pear Galette. And the syrupy fruit in the center is soft and tender.
- TIME: It takes 1 hour and 20 minutes to make.
- EASE: Easy as pie… wait, even easier! This recipe is a breeze and you can prep it ahead of time to make it more convenient.
What You’ll Need
Ingredient Notes
- Pears- Bartlett pears are what I used, but you can use Bosc pears or other types if you like.
- Lemon- The lemon juice adds a bright citrusy flavor to the pears.
- Cornstarch- This thickens the pears’ juices.
- Sugar- Granulated sugar helps pull the juices out of the fruit.
- Cream cheese- This adds moisture and richness to the crust.
- Egg- This is for the egg wash that turns the crust a golden brown.
- Coarse sugar- Added on top for a touch of sweetness.
- Cinnamon- Adds warm, spicy flavor.
Add-ins and Substitutions
- Use puff pastry- Save yourself time by using frozen puff pastry that has been thawed for the crust. Or use a frozen pie crust and some store-bought dough for the sides.
- Make it gluten-free- Using almond flour or brown rice flour for the crust will make this a gluten-free galette.
- Add buttermilk- Using this in the crust adds moisture in place of the cream cheese, as well as tangy flavor.
- Substitute the sugar- Use honey in place of the sugar to avoid refined sugars in this recipe.
How to Make a Pear Galette
- Make the pie dough. In a food processor, add the flour, salt, baking powder, sugar, butter, and cream cheese. Pulse a few times until the butter is the size of a pea.
- Shape it. Transfer the dough onto a clean work surface and begin shaping the dough with your hands.
- Chill. Form the dough into a disk and wrap it in plastic wrap. Place it in the fridge for about one hour until firm.
Pro Tip: It may seem dry at first when shaping the dough, but eventually, the warmth of your hands will slightly melt the butter, making the dough more pliable.
- Roll it out. Lightly flour your work surface and use a rolling pin to roll the chilled dough out to a 14-inch circle.
- Transfer to a baking sheet. Use a rolling pin to gently transfer the dough onto a parchment-lined baking sheet.
- Macerate the pears. In a large bowl, add the sliced Bartlett pears, cinnamon, lemon juice, sugar, cornstarch, and vanilla extract. Use a large spoon or your clean hands to mix everything together gently.
- Add the pears to the crust. Add the pear mixture into the center of the dough and spread it out while leaving a 2-inch border. Then fold in the crust border, brush with egg wash, and sprinkle a little bit of coarse sugar on top.
- Bake. Bake in the oven at 400 °F for about 25-30 minutes. Enjoy warm with vanilla ice cream on top.
Recipe Tips
- Spoon and level off the flour- To avoid dry dough, spoon the flour into the measuring cup and level it off with a knife. Scooping packs too much in.
- Chill the dough- Doing this solidifies the butter than may have melted a little while it was worked in the food processor. It will also help when rolling out the dough.
- Use cold butter- You want the butter to be cold because it will melt as it bakes, leaving the crust flaky and moist.
- Add the egg wash- This helps the crust turn a golden brown and make the coarse sugar stick.
FAQs
Yes, a galette can be made from puff pastry as the crust. In this recipe, I show you how to make your own pie crust dough and it’s super simple. Either way, lay the puff pastry or dough on a baking sheet, fill it with macerated fruit, then turn up the outer edges, and bake for a delicious dessert.
To avoid a soggy galette, make sure you add the cornstarch as it will thicken the juices of the pears and keep them from absorbing into the pie crust on the bottom.
Serving Suggestions
This easy Pear Galette recipe is flaky, sweet, and delicious. Serve it with coffee, ice cream, pastries, or cookies.
- Ice Cream: Serve this with a scoop of No Churn Vanilla Ice Cream, Easy Ube Ice Cream, or Honeydew Melon Sorbet.
- Pastries: Pair this dessert with some Cherry Danishes, Homemade Nutella Croissants, Apricot Rugelach (VIDEO), or Mini Pavlova with Chocolate (VIDEO).
- Cookies: Enjoy a slice of this Pear Galette with some Raspberry Thumbprint Cookies (VIDEO), Linzer Cookies with Raspberry Jam, Classic Shortbread Cookies, or Chewy Oatmeal Raisin Cookies.
- Coffee/Tea: Serve it with a Iced Matcha Latte, Brown Sugar Boba, Hot Chocolate, or Iced Caramel Macchiato.
Make This Recipe in Advance
Make ahead: Macerate the pears and store them in the fridge. You can also keep the pie dough in the fridge for a day, then assemble and bake the galette.
Store this Pear Galette covered with plastic wrap or in an airtight container in the refrigerator for up to 4 days.
Freeze: You can freeze this galette, but it will thaw soggy because of the fruit. It’s best to enjoy this dessert fresh.
More Scrumptious Pies and Cobblers!
Full Recipe Instructions
Pear Galette
This Pear Galette is a sweet, flaky open pie that is absolutely delicious. With a buttery crust and syrupy filling, it’s scrumptious.
Servings: 6
Calories: 399kcal
Instructions
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In a food processor add the flour, salt, baking powder, sugar, butter, and cream cheese.
-
Pulse a few times until the butter is the size of a pea.
-
Transfer the dough onto a clean work surface and begin shaping the dough with your hands. It may seem dry at first but eventually, the warmth of your hands will slightly melt the butter making the dough more pliable.
-
Form the dough into a disk and wrap it in plastic wrap. Place it in the fridge for about one hour until firm.
-
Lightly flour your work surface and use a rolling pin to roll the chilled dough out to a 14-inch circle.
-
Use a rolling pin to gently transfer the dough onto a parchment-lined baking sheet.
-
In a large bowl add the sliced Bartlett pears, cinnamon, lemon juice, sugar, cornstarch, and vanilla extract.
-
Use a large spoon or your clean hands to mix everything together gently.
-
Add the pear mixture into the center of the dough and spread it out while leaving a 2-inch border. Then fold in the crust border, brush with egg wash, and sprinkle a little bit of coarse sugar on top.
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Bake at 400 °F for about 25-30 minutes. Enjoy warm with vanilla ice cream on top.
Nutrition
Calories: 399kcal | Carbohydrates: 52g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 141mg | Potassium: 184mg | Fiber: 4g | Sugar: 22g | Vitamin A: 662IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 2mg
Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!