This individual pear galette is easy to make and a delicious combination of sweet pear and lightly crisp pastry. It’s a dessert that’s as good as it looks.
Pears are a favorite in our house at any time of year, but like apples, they hold a particular place in fall. While we’ll happily eat them as they are, they are also a great ingredient in cooking. This individual pear galette lets them shine in all their juicy deliciousness. Wrapped in a flavorful, gently crisp pastry, and with just a touch of chocolate and hazelnut to finish them off, they were an instant hit.
I’ve used pears in a number of other recipes including a gluten-free hazelnut pear cake, pear gorgonzola salad, roast fig and pear scones and bacon jam, pear and butternut squash pizza. They have such a lovely sweetness that goes well with a range of flavors and they become even softer and flavorful when cooked.
What is a galette?
Galettes are a free-form tart/pie that can take on all kinds of forms, both sweet and savory. I have made a couple before, both following recipes and creating my own like my chard and parsnip galette and cranberry maple delicata squash galette. They’re a great way to get everything you enjoy in a pie without being quite so precise. And it’s the perfect way to make pears into a simple, tasty dessert.
See how easy it is to make in this video:
This pear galette could hardly be easier, especially as you can use the food processor to make the dough. The pastry is a variation on what I have used a number of times before that is adapted from this Smitten Kitchen recipe. It has a lovely flavor to it that fits in so well.
Then simply peel, core and slice the pear, roll out the pastry and put the sliced pear on top. Since these are individual you don’t need to bother arranging the slices, simply gently fan the slices out. Tuck in a couple chocolate chips, sprinkle a few chopped hazelnuts on top then brush with melted butter. Bake until golden then serve. I know some would put some apricot preserves under the pear to save the pastry becoming too wet, but personally I don’t think you need to hear, and it saves diluting the pear flavor.
Meltingly soft, sweet pear wrapped in lightly crisp pastry with little dots of gooey chocolate and crunchy hazelnut, this individual pear galette is a truly delicious treat everyone will love.
A delicious open tart that could be from a smart bakery but is actually easy to make.
- 105 g all purpose flour 1/4 cup plus 2 tbsp
- 35 g whole wheat pastry flour 1/4 cup
- 40 g unsalted butter 1/6 cup/ 2 1/2 tbsp
- 2 tbsp sour cream
- 1 tbsp lemon juice
- 1 pear
- 2 tbsp chocolate chips
- 1 tbsp hazelnuts roughly chopped/crushed
- 1 tbsp unsalted butter 15g, melted
Put the flours and butter in a food processor and pulse until it forms a breadcrumb-like texture. Add the sour cream and lemon juice and pulse until it comes together as a ball. You can also make by hand by rubbing the butter into the flour then mixing in other ingredients.
Remove the dough from the food processor, bring it together in a ball then wrap in plastic wrap/cling film. Chill ideally for at least 30 minutes. Note you can make it a day or two ahead.
Preheat oven to 375F/190C.
Cut the pear in half, remove the core and peel each half. Slice each half relatively thinly with slices across the way.
Divide the dough in half and roll out each half into an oval around 1 1/2 times the length of the pear. Transfer the dough to a lined baking sheet. (I know, I didn't do this in the video but it would be easier! Also I did more of a circle- again oval better)
Lay a half cut pear on each and gently press the slices to one side to fan out slightly. Fold in the edges, pinching together slightly, to hold the pear in place.
Tuck some chocolate chips under the pastry and add a couple on top. Add a few pieces of hazelnut then brush the top with butter (it might be easier to do before you add the hazelnut, as you prefer).
Bake the galettes for around 20 minutes until the pastry is gently browned.
See the other recipes being shared for National Pear Day:
- Individual Pear Galette by Caroline’s Cooking
- Pear Pecan Cardamom Crumble by Cookaholic Wife
- Pork and Pears with Hard Cider Sauce by A Day in the Life on the Farm
- Red Wine-Poached Pears in a Boozy Chocolate Sauce by Culinary Adventures with Camilla
- Roasted Pear Quiche by Palatable Pastime
- Upside Down Pear Gingerbread by The Gingered Whisk
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