Those looking to turn the page from decadent desserts to something a bit simpler will enjoy this easy recipe. Featuring one of our favorite winter fruits in a delicious free-form pastry, the pear galette is a perfect pared-down treat for this time of year. Kathy Mangham, owner of Baton Rouge, Louisiana-based boutique catering company Gourmet Girls, devised the dish, which can also be made with apples if the chef prefers. Here’s how to make it at home.
Recipe yields 1 galette, or double to make 10 individual galettes.
8 ounces unsalted butter, cut into 1-inch pieces and chilled
2 cups flour
3/4 cup sugar
1/2 teaspoon kosher salt
1/4 cup ice water
3 Bosc pears, peeled, cored, and cubed
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon lemon juice
1 egg, beaten
Demerara crystal sugar (for sprinkling)
For the dough:
1. In a food processor bowl, combine flour, butter, ¼ cup sugar, and salt. Pulse until combined and it looks like fine crumbs. With motor running, drizzle water until mixture just comes together into a ball.
2. Remove dough from bowl, wrap in plastic wrap, and chill for 30 minutes.
3. Once the dough is chilled, roll it out on a lightly floured surface to approximately a 12-inch circle, or for individual galettes, cut out 10 4-inch circles. Transfer to a parchment-lined baking sheet (if making individual galettes, place dough 2 inches apart) and set aside until ready to fill.
For the filling and topping:
1. Preheat oven to 350 degrees Fahrenheit. Combine pears, ½ cup sugar, cornstarch, cinnamon, nutmeg, and lemon juice in a bowl and toss together.
2. To assemble the galettes, fill with pear mixture, fold over edges, and crimp.
3. Brush with beaten egg and sprinkle with Demerara sugar.
4. Bake until lightly golden, approximately 15-20 minutes for small galettes and 25-30 minutes for a large galette.