Pear Galette


My Gpa recently got a ton of pears from a friend, and as someone who doesn’t really like pears, using ingredients that I don’t particularly like challenges me to use them in wonderful new ways.  That might just be a personal thing. I don’t like pears by themselves, but pears covered in fall flavors? That I can do. This cinnamon pear galette was a breeze! It is so easy, in fact, that you can make it with your brother’s girlfriend who is nervous around you. I showed her that I wanted the edges to be folded; once she figured it out, I sat back and let her do her magic. Once she was done, I slid the dessert into the oven and let the oven do its thing. Before she left, I sliced a piece off just for her. 

This dessert brought us closer, when before it was hard for me to open up to her, but I let my guard down and showed her something I love. Food brings people together, and it always will. 



4 pears, peeled, cored, and sliced 

1 tsp ground cinnamon 

1 tbsp lemon juice

Pinch of salt 

1 egg, lightly beaten 

1 tbsp water 

Sugar for sprinkling

For the crust:

8 tbsp unsalted butter, chilled 

1 ¼ cups all purpose flour

1 tbsp sugar 

¼ tsp salt 

3-5 tbsp ice water 


  1. Whisk the flour, sugar, and salt together in a large bowl and add the butter pieces.
  2. Using your fingertips, work the butter into the flour mixture until it is coarse and crumbly with visible pieces the size of peas. 
  3. Make a well in the center and add 3 tablespoons of ice water. Mix with your fingertips, adding ice water by the teaspoonful, until the dough holds together well enough to form a ball.
  4. transfer the dough to a sheet of plastic wrap. Using your hands, flatten it into a circle about 8 inches in diameter, wrap tightly, and refrigerate for 1 hour. 
  5. While the crust is chilling, combine the sliced pears, cinnamon, lemon juice, and salt in a large bowl. Toss gently until the pear slices are coated in cinnamon. Cover and set aside.
  6. Position a rack in the center of the oven and preheat to 400 degrees. Line a baking sheet with parchment paper.
  7. Flour a surface and roll the dough from the center out, to a diameter of 12 to 13 inches. Dust with flour as needed to prevent sticking as you go. Gently place onto the prepared baking sheet. 
  8. Starting in the center, arrange the pear slices in a spiral pattern (or do what I did and gently place them in the center), making sure to leave a 2-inch border all around. Gently fold the crust over the filling, pleating it loosely. 
  9. Whisk the egg and water together in a small bowl to make a wash, then brush over the edges of the galette and sprinkle with sugar.
  10. Loosely tent the top of the galette with foil (this will help prevent the edges from getting too brown and tenderizing the pears). Bake for 25 minutes, or until the crust is crisp and golden and the pears are tender. 
  11. Transfer to a rack and cool for about 20 minutes before cutting into wedges. Serve with fresh whipped cream or ice cream if desired.