One of my very first “signature” desserts (we’re talking junior high here!) was a beautiful berry galette. I don’t love pie, but I LOVE a galette. I quickly realized that just about anything (sweet and savory!) can be layered into this crust and next thing I knew, my family was all “seriously, another galette, Candice?!”. These days, galettes are way more common, which is good and equally like, wait a second, haven’t I been doing this for, like, ever. I’m just so ahead of my time.
A galette is a thinned down, unfussy (aka, not as much work), refined in flavor, rusticly shaped French pie (or a crostata in Italy). And it’s perfection. I promise you’ll be converted. Here, I am featuring lovely pears (grown in my backyard) that always seem to go ignored in the height of apple season. Spiced up with a few autumnal flavors, There are a few steps, but all super easy, and I’ll share my tips to make them even simpler! Easily justified to be breakfast with a little Greek yogurt on top, I hope you will keep my easiest dessert in the front of your recipe box. And when it comes to fillings – please try this recipe every season with your favorite fresh fruits – it’s so adaptable to whatever you have on hand.
AUTUMN PEAR GALETTE
Recipe: Candice Hunsinger
- 2 c. all purpose flour
- 3 TBS sugar
- 1/4 tsp. salt
- 3/4 c. butter (1 ½ sticks) – cold
- 3-5 TBS ice cold water
- *egg wash (for assembled galette) – 1 whole egg whisked together
- Combine the flour, sugar, and salt in a mixing bowl. Whisk to incorporate.
- Cube butter and add into flour mixture until it resembles a pea size – within reason, don’t obsess. (P.S. I did this by hand, because I like to be one with my baking, but you can easily do this in a stand mixer. Not ideal, but I won’t lie and say I’ve never done it before – secrets safe with me!)
- Slowly add the water, 1 tablespoon at a time, just until the dough comes together – you want it to be smooth enough to roll out, but still with a little flake (test roll a little piece if you aren’t sure!).
- Flour the disk on both sides. On a floured surface or between two pieces of parchment, roll the dough out into a round shape until just under ¼” thickness (it’s okay to have cracked edges – they add to the charm!).
- Place onto a parchment lined cookie sheet. Keep at room temperature! (psst: most recipes will tell you to shape into a disk and refrigerate before rolling out. Lame. I prefer to roll out while the dough is soft and workable and refrigerate later. You’ll see!)
- 6 ripened pears, sliced (you can also use apples here, if you prefer, but promise to try it as pear at least once!)
- 1/2 c. sugar
- 1 tsp cinnamon
- 1/4 tsp ground cardamom
- 1/4 tsp ground nutmeg (fresh if you have, but no big deal if you don’t)
- 1/2 tsp almond extract, optional
- Juice of 1 lemon or orange (pick what you have on hand or your favorite)
- 3 TBS flour
- 1/4 tsp salt
- Combine all ingredients until well mixed. Set aside to assemble.
- Pre-heat oven to 400 degrees.
- Place fruit mixture in the center of the dough, patting out slightly to make sure you have a fairly even mound (so it will bake evenly).
- Carefully bring up the edges of the dough over the fruit, overlaying each section as you go to create “folds”.
- Make sure to seal, by pinching together, any cracks in the dough toward the base.
- Refrigerate the assembled galette for 1 hour.
- Brush with egg wash thoroughly.
- Sprinkle the dough with coarse sugar.
- Bake 35-40 minutes or until medium golden brown.
- Let rest for 30 minutes before cutting. Serve on the parchment paper for an extra comforting touch!
- Top with a little whipped cream or whipped greek yogurt if you like and sprinkle with sliced almonds. Totally optional, but if I were you… Ice Cream!