Enjoy pear galette, a rustic free-form pastry made with thinly sliced pears and spiced with warming spices. It’s a fuss-free recipe and you can easily swap out the fruit/filling based on the season and your preference.

My friend Nathanael Gassett from Wero Kitchen and I had a lovely afternoon of baking pear galette and holiday spiced nuts, just in time for the holidays. This was my first time making a fruit-based galette using a real-deal pastry and it turned out fantastic. The boyfriend and I are not a huge fruit-based pie people but we both couldn’t stop eating pear galette topped with vanilla ice cream. The crust was buttery & crispy while the pears were cooked just enough, without being mushy and delightfully spiced with warming spices.

I am sharing the written recipe as well our bake-along video for you to watch and follow along. If you have never made a galette before, I highly recommend you check out video for helpful tips and ingredient substitutions. PS. you can also find a bonus holiday spiced nuts video towards the end of the video.

Pear Galette

Recipe from WERO Kitchen https://werokitchen.com/

Makes 1 pie crust

Ingredients

Crust
10 tbsp butter (cold)
1 1⁄2 cups ap flour (200 grams)
1 tbsp sugar (13 grams)
1 tsp kosher salt
1⁄4 cup ice water
1 egg (for egg wash)

Filling
3 Bosc pears (about 1.5-2 lbs)
2 tsp cinnamon
1 tsp allspice
1 tsp nutmeg
1⁄4 cup brown sugar
Juice of one lime

Equipment
Baking sheet
Parchment paper
Pastry brush
Food processor (optional)

Directions

1) For the filling, half and core the pears and then cut into 1⁄2 inch slices. Gently toss with the remaining ingredients and set aside.

2) In a food processor or large bowl, combine the flour, sugar, and salt and pulse a few times (if doing by hand, mix with a fork).

3) If making the dough in the food processor, cube the butter into equal sized pieces. If making the dough by hand, cut into thin slices and place half of the butter in the refrigerator to keep it cold until ready for use. Begin adding butter to the flour mixture one cube at a time while pulsing the food processor. Continue until all the butter is incorporated and the dough has the texture of a coarse meal.

4) Slowly add ice water to the dough, one teaspoon at a time while mixing the dough until everything comes together (about 5 teaspoons, no more than 10).

5) Remove the dough from the food processor or bowl and gently knead it on a lightly floured a few times until the dough is smooth.

6) Roughly shape the dough into a rectangle and wrap in plastic wrap. Use a rolling pin to press the dough into the edges of the wrap so there are no air pockets. Place in the refrigerator for 1-2 hours to rest.

7) When ready to bake, remove the dough from the refrigerator and allow it to come to room temperature (about 15-20 minutes) before rolling it out.

8) Preheat your oven to 425F

9) Roll the prepared dough on a lightly floured surface to about 1⁄4 inch thickness.

10) Transfer the dough to a parchment lined baking sheet and arrange the fruit on top,leaving about 1 inch of dough around the edges.

11) Gently fold the edges over onto the fruit and brush gently with egg wash.

12) Bake for about 10 minutes and then reduce the heat to 350F and continue cooking for another 30 to 45 minutes or until the pastry is golden brown. Remove from the oven and allow to cool before cutting. Serve with whipped cream or ice cream.

Wishing you wonderful holidays.