Embrace the warmth of winter baking with a cozy pear galette. Luscious spiced pears are wrapped in a simple, tender pastry crust for a comforting treat on a cold day. Galettes are so much fun to make because they are easier to make than a pie, yet you can still enjoy the essence of homemade pastry. They are also very versatile and I love to use whatever fruits I have on hand for the filling.

Pears are excellent winter fruits, as they store so well and they are packed with nutrients, not to mention a naturally sweet flavor. In this pear galette recipe, the fruit is spiced with cinnamon, ginger, plus a hint of freshly squeezed lemon juice, creating a delicious filling that pairs nicely with the classic pastry.

As I mentioned above, the process of making a galette is similar to making a pie, but with less fuss and with more flexibility. The more imperfect the pastry looks, the better, as it just adds to the rustic and natural elegance.

Baking on a cold, snowy day is a good antidote to the chill in the air and a good way to slow down and create a window of calm in the midst of a very busy time of year. There is a tendency during this month to over-work, over-schedule, over-spend, and just basically over-do it. With baking, there is no rushing it.

For me, baking can be a meditative experience. Peeling pears and rolling out dough forces me to pay attention and work with my hands in the moment. For a few minutes my mind stops the endless loops of to-do lists and focuses in the present. Entering into the process connects me to the heartbeat of the universe. And the end product is so satisfying. A beautiful pear galette that works as a dessert, snack, or even breakfast.

Whether you find baking a metaphysical experience or not, if you are looking for a simple recipe to create a homemade fruit-filled rustic treat on a cold day, this is a great one. Add a steaming cup of tea, and it’s even better. And a big thank you to my daughter and son for helping with this photo shoot, one in front of the camera and one behind it!

I hope you all have a great week and wishing you comfort, joy, peace, and light.

Pear Galette

  • Servings: 8
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Ingredients:

For the filling:

4 to 5 cups of pear slices, peeled and sliced about 1/4 in thick (Bartlett, Anjou, or Bosc pears work well and best if they are ripe but still slightly firm.)

1/4 cup of granulated sugar

2 Tablespoons of all-purpose flour

1 teaspoon of lemon juice

1/2 teaspoon of ground cinnamon

1/4 teaspoon of ground ginger

1/2 teaspoon of salt

For the pastry crust:

2 cups of all-purpose flour

1/2 teaspoon of salt

2/3 cup of unsalted butter, cold

6 to 7 Tablespoons of cold water

For the egg wash:

1 egg, lightly beaten

1 Tablespoon of water

Directions:

For the pastry crust:

Preheat your oven to 400 degrees Fahrenheit. In a large mixing bowl, stir together the flour and the salt.  With a pastry cutter or fork, cut in the butter and continue until the mixture resembles pieces about the size of small peas. Gradually add the water, a tablespoon at a time, gently mixing with a fork after each tablespoon. Add water until the dough is moistened and holds together but is not slimy.  Form the dough into a ball. Be careful not to over-work it. If desired, cover the dough with plastic and let it chill in the refrigerator while you are preparing the filling. (This makes it a bit easier to roll out.)

For the filling:

Wash, peel, and thinly slice the pears.  In a small mixing bowl, combine the pears, sugar, cinnamon, ginger, lemon juice, and flour. 

Assemble:

Lay a large piece of parchment paper on your counter. Lightly flour the surface. Roll your ball of dough into a circle about 12 inches in diameter. Keep the dough on the parchment paper. Carefully transfer the paper with dough on it to a baking sheet. Spoon the pear mixture onto the center of the circle, distributing it evenly and leaving about a 2-inch border of dough around the circle. Gently fold the edges of the dough around the fruit, pleating all the way around the edges. It doesn’t have to look perfect – that is the beauty of the galette.

In a small bowl, beat the egg and add a tablespoon of water. With a pastry brush, brush the edges of the galette crust with the egg wash if you want it to look glossy and golden.

Bake in your 400 degree oven for 30 to 35 minutes, or until the crust is golden.  Let the galette cool for about 10 minutes, and then slice and serve. Enjoy!