by Judy Kim
Rustic Pear Galette
Yield: 1 (10-inch) Galette, 6 - 8 servings
This is a rustic dessert perfect for any occasion, especially because it's easy to make and looks super impressive. I made this last minute for a photoshoot and only had about 90 minutes to make it. I kept the ingredients and steps simple. It's perfect for the holidays when there's never enough time to prepare for a last minute dinner party. If you have pre-prepared pie dough in the freezer, that's a big time saver. You can easily substitute the pears for any seasonal fruit, although I'm partial to these Starkrimson pears. If vibrant fruit isn't available, finish the baked galette with a dusting of powdered sugar for a pretty presentation.
Single crust pie dough, such as Buttermilk Pie Dough
1 /2 teaspoon ground cinnamon
3-4 Starkrimson or red Anjou pears
1/2 teaspoon Himalayan sea salt or flaky sea salt crushed by hand
2 tablespoons sugar
2 tablespoons unsalted butter, cut into pieces and frozen
- Prepare the pie crust recipe, which can be made in advance. Line 10-inch tart pan with parchment paper, leave over hang (see photo for reference) to make it easier to remove later. Set aside.
- Before rolling, let the pie dough come to room temperature, about 5 minutes. On a lightly floured surface, roll out round disk to thickness between 1/8-inch and 1/4-inch. Keep dough moving and apply just enough flour to prevent it from sticking. Gently fold into quarters and transfer onto parchment lined tart pan. Gently push the pastry into the corners of the tart pan. Trim pastry with scissors or a sharp paring knife, leaving a 1/2-inch border. Fold excess pastry backwards into the tart pan and press into the sides, it will make a nice imprint from the crimped edge. Chill tart pan in freezer or refrigerator.
- Place oven rack in the middle fitted with a Baking Steel or a pizza stone and preheat oven to 375°F. I like that it ensures a crispy bottom.
- Prepare pears by cutting around the core into four pieces. Cut vertically parallel to the core and continue around all sides. Carefully slice the pears thinly about 1/4-inch. I recommend a mandoline, used with a protective cut resistant glove, or cut by hand. Keep the slices in groups.
- Dust bottom of prepared pastry evenly with cinnamon. (I like using OXO’s Bakers Dusting Wand because it gives great control). I prefer dusting the bottom so you don't cover up the beautiful color of the pears. Arrange pear slices in slightly fanned out groups by keeping one of the pointy ends slightly together (see photo for reference). Alternate directions of the pears until the tart pan is filled. Use more pears for a denser filling. Sprinkle sea salt and sugar evenly all over the pears. Finish with pieces of frozen butter.
- Place the tart pan on rimmed half sheet pan and bake directly on the Baking Steel. Bake until golden brown, for about 1 hour. Rotate midway if needed for even browning.
- Transfer to a cooling rack. After cooled, lift the pastry out of the pan by holding the parchment. Serve slightly warm or at room temperature.