Rustic Vanilla-Pear Galette
There’s something wonderful about fall-inspired pastries. All I want to do is sit by a warm fire, wrapped up in a cozy blanket while enjoying a great late harvest Riesling and this rustic, fragrant Vanilla-Pear Galette. The delicate and flaky crust perfectly surrounds ripe pears soaked in a lightly sweet vanilla syrup. Yep, the whole thing is crazy amazing!
These galettes are really easy to make, but do require a bit of extra preparation. Luckily the the dough can be made in one day in advance and placed in the fridge or weeks in advanced and frozen. So that does cut down on how much needs to be done at once. I love to keep extra dough around anyways, because you never know when you will get a craving for some sort of tart or quiche. With apples or pears in season right now, they are just begging to be chopped up, and baked in a lightly sweet and flaky crust!
Serve up these galettes with a dollop of whipped cream or rich vanilla ice cream and a dash of cinnamon, and you’ll have a beautiful and sophisticated dessert on your hands, perfect for any fall or winter celebration.
What in the World is a Galette?
It’s pretty safe to say that most of us are familiar with the word “tart”, right? But what the heck is a Galette? In the simplest terms, a galette is a free-form rustic tart made with a single crust of pastry, like a pizza, and folded up and over its filling. Tarts are often formed in a straight ridged-edged pan, were as a galette’s dough is free-formed and folded over it’s filling. The term galette is tied to the French word galet, meaning a smooth, flat pebble. Galettes can be both savory or sweet. Pears and apples are a classic galette fillings, because they aren’t too runny and won’t overflow a crust that isn’t contained in a pan. Hopefully this helps debunk the unknown galette term, so let’s get to baking!
- 1 recipe of Pate Brisee
- Flour, for rolling out dough
- 2 1/2 tbsp cornstarch
- 3/4 cup sugar
- 1 tsp cinnamon
- 1 tsp salt
- 2 vanilla bean, split and seeds removed, or 2 tsp vanilla extract
- 8 ripe pears, cored and cut into small cubes
- 1 egg
- Sanding sugar
- 1 tbsp butter, cut into 4 slices
- 5 tbsp apricot preserves, melted
- 1. Line 2 baking sheets with parchment paper.
- 2. Scatter flour onto a clean working surface and roll out each dough round into a 1/4in thick circle. As you finish each dough round, stack them together between pieces of plastic wrap and set onto a large plate, then place back into the fridge while your make your pear mixture.
- 3. Mix together cornstarch, sugar, cinnamon, salt and vanilla bean seeds in a large box. If using vanilla extract, wait to add once you add the pears, otherwise the cornstarch mixture will clump together.
- 4. Add in the pears (and vanilla extract, if using) to cornstarch mixture and mix well.
- 5. Preheat oven to 400 degrees
- 6. Starting with the first dough round, place on one side of a baking sheet. Place 2 cups pear mixture into the center of the dough round. Fold dough over pear mixture, overlapping with each fold. Press creases together. Finish with remaining dough rounds, 2 galettes per baking sheet.
- 7. Lightly whisk egg in a small bowl. Brush dough edges with egg wash, then sprinkle with sanding sugar. Place one butter slice on top of each galette.
- 8. Place galettes in oven and bake until crust is golden brown, about 1 hour. Rotate baking sheets after 30 minutes to ensure even baking.
- 9. 5 minutes before galettes are finished, heat apricot preserves until a syrup like consistency. Remove galettes from oven and brush pears with apricot preserves. Allow pear galettes to cool slightly before serving or serve at room temperature.