Pear Galette

On Christmas eve at my parents’ place I discovered a plethora of pears in the fridge. They have a year round CSA box and the pears, while tasty, go uneaten. We had one pie crust left and a preheated oven, so I found a simple recipe that could be accomplished right before we sat down to dinner. The pear galette was such a success that Mom requested another one for her birthday this week!

Note: I do not recommend putting candles in to hot tarts.

What I used:

  • 1 pre-made pie crust
  • 4-5 pears, sliced
  • 1/2 cup of sugar
  • Cinnamon
  • Ground ginger
  • Ground clove
  • 1 egg, whisked for an eggwash

How to cook it:

Preheat the oven to 400 degrees. Get that premade pie crust out of the fridge. It should naturally get to room temperature before you unroll it. Slice the pears and place the slices in to a large bowl. Pour the sugar and the spices over top of the pears, stirring it all all together.

Unroll the pie crust on a baking sheet. Pour the pear mixture into the center, forming a mound with an approximately 2-inch boarder. Fold the edges of the crust up and over the edges of the pear mountain. Brush the egg wash over the crust. Place the galette in the oven for 30 minutes. Go eat dinner while it’s baking.

Happy birthday, Mom!

This is a fairly free-form tart. The pears can be peeled, but it’s not necessary if you want to throw it together quickly. The Christmas one had cinnamon, nutmeg, and all spice to match the meal. It also had a honey wash instead of an egg wash; the honey wash was made with by combining honey and hot water then painting it on with a basting brush after the galette came out of the oven. This time I wanted it to have more of that ginger kick since we had Thai food for dinner. You could also cut the sugar in half since the pears are so naturally sweet!

Basically, this pear galette is endlessly adaptable and incredibly simple. It doesn’t get better than that.


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