Pear galette

Made with a thin, flaky, and buttery homemade puff pastry crust, this pear galette has the most amazing combination of flavors from pears, walnuts, and gorgonzola. 

Why you should try this pear galette recipe

• You can adjust sweetness to your taste. You can adjust the sweetness to your liking by adding more or less sugar or honey to the recipe, depending on how sweet you want it to be.
• The homemade puff pastry crust makes a big difference. Even though it takes some effort to make puff pastry from scratch, the delicious results make it worth it. However, if you have no time, you can always use store-bought puff pastry, just like I did with my Puff pastry pear tart.
• If you like blue cheese, you will love this easy pear galette. Blue cheese adds a unique and delicious flavor to this pear galette. Its creamy texture and bold flavor pair beautifully with the sweetness of the pears. 

Looking for more delicious desserts made with fruits and berries? Then, you may like this Strawberry mousse, this Homemade apple pie or this Strawberry tiramisu.

Ingredients you will need

For the puff pastry crust

• Flour – You will need all-purpose flour to make homemade puff pastry. For an extra flaky crust, you can make a half batch of my favorite Rough puff pastry dough instead. Alternatively, you can use any store-bought puff pastry to expedite the cooking process.
• Salt
• White granulated sugar
• Butter – Use good quality unsalted butter with at least 82% fat content for the best flavor and texture.
• Water – Use ice-cold water to prevent the butter from melting too quickly.

For the pear filling

• Pears – Pears should be ripe but not too soft. Gently press your thumb near the stem end of the pear. Ripe pears should yield slightly to gentle pressure.
• White sugar
• Blue cheese – I use gorgonzola, but you can replace it with any type of blue cheese you prefer.
• Walnuts
• Egg and milk – I like to make an egg wash with egg and milk, but you can make it with water instead.
• Honey 

Expert tips

• Use cold butter and water for the puff pastry. Cold butter stays solid while you work with the dough, helping to create layers of dough and butter that will later bake into a flaky crust. Similarly, cold water helps maintain the dough's temperature, preventing the butter from melting too quickly and preserving the integrity of the layers.
• Don’t knead the dough. Avoiding kneading prevents the development of gluten and will keep chunks of butter incased inside the dough resulting in a tender and delicate pastry crust.
• Don’t break the butter into smaller pieces. Larger pieces of butter create pockets in the pastry dough, leading to a flakier texture when baked.
• Add the cheese at the end of baking. Adding the cheese towards the end prevents it from overcooking and maintains its flavor and texture in the finished dish.

Step by step instructions

Making the puff pastry dough

Assembling the galette and baking it

Possible variations

FAQ

 More pastry recipes you may like

Apple Tarte Tatin

Cream cheese Danish

Croissant recipe

Recipe card

Pear galette

Made with a thin, flaky, and buttery homemade puff pastry crust, this pear galette has the most amazing combination of flavors from pears, walnuts, and gorgonzola.

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Chilling time: 1 hour hour

Total Time: 1 hour hour 50 minutes minutes

Servings: 8 slices

Calories: 319kcal

Author: Anna

Equipment

• Digital kitchen scale
• Parchment paper
• Rolling Pin

Ingredients

Puff Pastry

• 125 g all-purpose flour
• 1 teaspoon salt
• 2 teaspoon white granulated sugar
• 125 g unsalted butter cold
• 50 ml ice water adjust as needed

Pear Filling

• 4-5 pears sliced
• 2 tablespoon white sugar
• 50 g blue cheese such as gorgonzola (cubed)
• 50 g walnuts chopped
• 1 egg
• 1 tablespoon milk
• 2 tablespoon honey

US CustomaryMetric

Instructions

Puff Pastry

• Dice the butter into ½” (1 cm) cubes and place them in the fridge for 10 minutes.
• In a large bowl, combine the all-purpose flour, salt, and sugar.
• Toss the butter cubes into the flour mixture and briefly press them together with your hands. Do not break down the butter into smaller pieces.
• Add ¼ cup of water and mix until absorbed. Repeat the process until the dough forms, ensuring no dry flour patches are visible. Do not knead the dough. Press and squeeze it with your hands until it comes together. You may need slightly more or less water to hydrate the flour, so add water gradually until the dough comes together.
• Place the dough on plastic wrap and shape it into a rectangle. Wrap it and refrigerate it for 30 minutes.
• Place the dough on a floured surface and gently flatten it with a rolling pin, elongating the dough. Roll it evenly, adjusting the ends for a rectangular shape. The slab should be around ¼” (½ cm) thick.
• Fold the bottom and top ends towards the center, leaving a small gap in between. Then, fold the slab in half, resembling a closed book. Wrap it in plastic wrap and refrigerate it for 30 minutes or up to 4 days.

Assembling and Baking

• Preheat the oven to 400F (200C) and line a baking sheet with parchment paper.
• In a small bowl, whisk together the egg and milk. Set aside.
• Roll the dough out on a floured surface to cut out a 12” (30cm) disk with leftovers around the edge.
• Place the dough disk on the prepared baking sheet. Fold the edges over, overlapping slightly to create a border. Alternatively, cut out small circles from the dough leftovers and attach them around the edges using the egg wash, slightly overlapping.
• Prick the middle of the galette with a fork to prevent air bubbles.
• Sprinkle one tablespoon of sugar on top, avoiding the edges.
• Arrange sliced pears on top of the sugar and nuts. Sprinkle the second tablespoon of sugar and the walnuts on top of the pear slices.
• Brush the border of the galette with the egg wash.
• Bake for 25 minutes or until the edges turn golden brown. Remove from the oven and add the cheese. Place back into the oven for one extra minute or until the cheese starts melting.
• Remove from the oven and let cool down until just warm. Drizzle the galette with honey, then slice and serve.

Video

Notes

Store the galette covered in the fridge for up to 4 days. 

You can freeze the dough for up to 2 months.

Nutrition

Nutrition Facts

Pear galette

Serving Size

 

1 slice

Amount per Serving

Calories

319

% Daily Value*

Fat

 

19

g

29

%

Saturated Fat

 

10

g

63

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

4

g

Monounsaturated Fat

 

5

g

Cholesterol

 

59

mg

20

%

Sodium

 

472

mg

21

%

Potassium

 

180

mg

5

%

Carbohydrates

 

34

g

11

%

Fiber

 

4

g

17

%

Sugar

 

14

g

16

%

Protein

 

5

g

10

%

Vitamin A

 

494

IU

10

%

Vitamin C

 

4

mg

5

%

Calcium

 

59

mg

6

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

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