- 1/4 c. + 2 tbsp. unbleached all-purpose flour
- 2 tbsp. white whole wheat flour
- 2 tbsp. oat flour*
- 1/2 tsp. pure cane sugar
- 1/8 tsp. sea salt
- 3 tbsp. unsalted butter
- 2 1/2 tbsp. water, ice cold
- 2 pears
- 1/4 c. pure cane sugar
- 1/4 tsp. cinnamon
- dash of nutmeg
- dash of sea salt
- 2 tbsp. almond paste
- pat of butter, about 1/2 tablespoon
- heavy cream or egg
- Make crust. Whisk together flours, sugar, and salt.
- Using a pastry blender, cut butter into flour until it is pea-sized.
- Add in the cold water. Use a pastry fork and work dough until it comes together. Gently knead with hands to incorporate any loose pieces. Do not overwork dough. If dough is too dry, add more water until it just comes together. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for at least an hour. This can be done ahead of time.
- Make filling. Cut pears in half. Remove the core, stem, and bottom. Flip pear over onto the flat side (skin side up) and thinly slice down, keeping the pear in its original shape. Discard (eat!) the outer slices (the slices covered in peel).
- In a small bowl, mix together sugar, cinnamon, nutmeg, and salt. Set aside.
- Prepare the galette. Preheat oven to 375°. Line a baking sheet with parchment paper or Silpat; set aside.
- On a well floured surface, roll the crust into a circle, until just enough overhang to fold over the pears. Crust will be on the thin side. Carefully move crust to the baking sheet by folding in fourths. (If crust has been in the fridge for awhile it may need a bit of time to soften before rolling.)
- Crumble almond paste on the bottom of the crust. Sprinkle half the sugar mixture on top.
- Place the pear halves on the crust with the widest part of the pear facing inwards. Fan each half out.
- Carefully fold the crust around the pie. Brush the crust with cream or egg. Sprinkle with turbinado. Pour remaining sugar mixture over top of the pears. (If your pears are on the sweet side, use your good judgement and reserve some of the sugar mixture.) Crumble pat of butter over top.
- Bake for 30 minutes or until bubbly. Remove and serve with whipped cream, ice cream, or plain. Galette can be made up to 1 day in advance. Reheat in oven on broil, watching carefully not to burn.
*If you don’t have oat flour on hand, finely grind rolled oats in food processor. Or sub in 1 tablespoon all-purpose flour and 1 tablespoon white whole wheat flour. The oat flour definitely yields a light texture helping to ensure a flaky crust.
I love your blog! I cook and bake from it often. For Thanksgiving this year, I was hoping to make an apple galette, could I use this same recipe and substitute apples for the pears?
Hey Katie! Yes totally! I might add a bit more sugar. Maybe up it to 1/4 cup and taste? PS—thanks for saying hey!
This looks delectable!
Forgive my ignorance- is almond paste the same as marzipan? If not, how can I make/acquire some almond paste?
First time reading your blog & this looks wonderful. Would like to size it up to serve 6 – am planning a brunch for my sisters on our annual retreat in 10 days. Am thinking 3 pears and everything else increased by 50%… …thoughts? Oh, and rolling pastry into a rectangle with pear halves arranged in 3 rows… …thanks for any suggestions! Happy New Year!
Hey Margaret! Hope you love it. Love the idea of the rectangle. I’d recommend doubling the dough just to make sure you have enough and not rolling out the dough quite as thin to give the galette support. This recipe uses every last bit of the dough. Let me know if any other questions pop up!
I knew you wouldn’t let us down! Now this is as delicious as it is gorgeous.
Thanks Joanne! Someone had to do it 🙂
Looks so pretty – I can’t imagine it ever tasting bland… But then you can’t go wrong with extra butter and sugar… And love the idea of an extra sprinkle of sea salt – I bet it really brings out the flavour of the fruit.
Thanks Skye! I seem to be adding that extra sprinkle of sea salt on everything these days, even my oatmeal. Compliments the sweet notes so nicely.
That’s a lesson I’ve had to learn myself (normally after eating something ridiculously bland and tasteless). I’m so glad you nailed this recipe because it sounds like a totally heavenly combination of flavours.
Your photos are just stunning!! Honestly, I will babysit in exchange for some photo tips! 🙂 I have tons of experience! Haha!
Love these flavors!
Seriously?! I’ll let you babysit Hal any day only I owe you double—for watching Hal and teaching me your ways. You are the master my friend! I’m always in awe.
Totally digging this!
Wow, that is a beaut! Very elegant and so rustic! Love!
This is gorrgeous, and simple, best of both worlds!
And all the people said AMEN.
I’ve been so excited for the arrivals of your babes I forgot to tell you. Cannot wait to see pics. Sending mucho love your way, especially those first couple weeks!