Pear Galette
This sweet pear galette with a pecan crumb topping presents beautifully and would make a wonderful addition for fall entertaining. Whether you are hosting a brunch or hosting Thanksgiving dinner, the pear galette will be the star dessert.
Full of warm flavors like cinnamon, brown sugar, pear and pecans, the galette is easy to make and can be prepared ahead of time and baked just in time for dessert.
Pick up Signature Farms Bartlett pears on sale for buy one get one free at Safeway to make this pear galette this season.
What is a galette?
A galette is an open-faced French pastry made with a traditional Pâte Brisée crust. Pâte Brisée is French for an all-butter flaky pie crust.
A galette can be sweet or savory and the crust can be made unique with different flours and herb combinations to make it savory. This pear galette is perfectly balanced with a flaky buttery crust and just a hint of sweetness from the sugar added in the dough and on the perimeter of the crust just before baking. I also add vodka to my galette dough because it helps the gluten stop forming and yields a much flakier pie crust.
The galette crust is my go-to pie crust as well. It is incredibly easy to make and requires few ingredients and a food processor.
Of course, if you are crunched for time you can always use a prepared pie crust that you roll out, and it tastes great, but once you master making your own pie dough or galette dough, you will never go back to store-bought.
Tips for making the perfect galette crust
There are a few essential tips and tricks to ensuring that your pie crust comes out perfect every time:
- Make sure your butter is VERY cold. Chilled butter is best when making galette crust. The best trick is to dice the butter and set it in a bowl and place it back in the refrigerator or even the freezer for 15 minutes before it’s time to add it to the food processor.
- Use vodka. I recommend using vodka in your pie crust to achieve a perfect, flaky crust. If you choose not to use vodka, then an additional tablespoon of water can be used to bind the dough together.
- Allow your pie dough to rest in the fridge for at least 30 minutes-1 hour. Resting your pie dough in the fridge will allow the gluten to relax, the butter to harden and firm up within the pockets of flour and give you a flaky, perfect crust.
- Thaw out your pie dough for a few minutes before rolling. Before you roll out your dough, it must come to room temperature, otherwise, it will break apart on you. Let the dough come to room temperature for 10-15 minutes before you roll it.
- Don’t overwork the dough. Don’t spend a ton of time processing the dough in the food processor; you really only need to pulse it 10 times to get the butter to come together into the dough before adding the liquid.
- Have a well-floured surface and rolling pin: this is to prevent the dough from sticking to the surface or to the rolling pin.
- Chill the galette before baking: once you’ve rolled out the dough and added the filling, the dough has warmed up a bit. While you can bake immediately, for a flakier crust, if you place the galette in the refrigerator for 15 minutes before baking, it will result in a flakier crust.
Ingredients in Pear Galette
Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 1 1/2 sticks very cold unsalted butter (12 tablespoons), cut into 1/2 inch pieces
- 1 tablespoon vodka
- 2 – 3 tablespoons ice water
- 1 egg + 1 teaspoon water for egg wash
- 1 teaspoon turbinado sugar
Filling
- 4 pears, cored and thinly sliced
- 1/4 cup all-purpose flour
- 1/4 cup pecans, chopped
- 1/4 cup brown sugar
- 3 tablespoons butter, melted
- 1/2 teaspoon ground cinnamon
- 1 egg + 1 teaspoon water for egg wash
- 1 tablespoon turbinado sugar
How to make a Pear Galette With Pecan Crumb Topping
Preheat the oven to 425° F.
Line a baking sheet with parchment paper.
In a food processor with a steel blade, combine the flour, salt, and sugar. Pulse briefly to combine.
Add the cold cubed butter and process for about 5 seconds until a coarse meal develops. Add the vodka and cold water and process for another 5 seconds or so until the dough ball forms.
Transfer the dough to a lightly floured surface and knead a few times, just until the dough comes together into a ball. Pat the dough into a disk and cover with plastic wrap and refrigerate for 30 minutes.
Prepare the pears by slicing the pears and removing the core with a teaspoon or melon baller and set them aside.
Prepare the pecan crumble by combining melted butter, flour, chopped walnuts, brown sugar, cinnamon, and salt in a medium-sized bowl. Stir with a fork until ingredients are combined and wet crumbles form. Set aside.
Remove the dough from the refrigerator and let it come to room temperature for 5 – 10 minutes. Sprinkle flour on the parchment paper and place the disk onto the floured parchment paper.
Using a rolling pin, roll the dough into a 12″ circle about 1/8″ thick, adding more flour as necessary to prevent the dough from sticking. Transfer the rolled dough and parchment paper to a baking sheet.
Arrange the pears decoratively on top of the pie crust, fanning them out to lie fairly flat. Leave a 1½-inch border of crust around the perimeter.
How to Store a Galette
This galette will keep well at room temperature for 6-8 hours. After that, the crust can get a little soggy but will still be delicious.
If you happen to have any leftovers, you just want to keep the galette on the counter, covered with foil, plastic wrap, or a paper towel. The crust will soften slightly overnight because of the juice in the pears.
Ingredients
Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 1 1/2 sticks very cold unsalted butter 12 tablespoons, cut into 1/2 inch pieces
- 1 tablespoon vodka
- 2 - 3 tablespoons ice water
- 1 egg + 1 teaspoon water for egg wash
- 1 teaspoon turbinado sugar
Filling
- 4 pears cored and thinly sliced
- 1/4 cup all-purpose flour
- 1/4 cup pecans chopped
- 1/4 cup brown sugar
- 3 tablespoons butter melted
- 1/2 teaspoon ground cinnamon
- 1 egg + 1 teaspoon water for egg wash
- 1 tablespoon turbinado sugar
Instructions
- Preheat the oven to 425° F.
- Line a baking sheet with parchment paper.
- In a food processor with a steel blade, combine the flour, salt, and sugar. Pulse briefly to combine.
- Add the cold cubed butter and process for about 5 seconds until a coarse meal develops. Add the vodka and cold water and process for another 5 seconds or so until the dough ball forms.
- Transfer the dough to a lightly floured surface and knead a few times, just until the dough comes together into a ball. Pat the dough into a disk and cover with plastic wrap and refrigerate for 30 minutes.
- Prepare the pears by slicing the pears and removing the core with a teaspoon or melon baller and set them aside.
- Prepare the pecan crumble by combining melted butter, flour, chopped walnuts, brown sugar, cinnamon, and salt in a medium-sized bowl. Stir with a fork until ingredients are combined and wet crumbles form. Set aside.
- Remove the dough from the refrigerator and let it come to room temperature for 5 - 10 minutes. Sprinkle flour on the parchment paper and place the disk onto the floured parchment paper.
- Using a rolling pin, roll the dough into a 12" circle about 1/8" thick, adding more flour as necessary to prevent the dough from sticking. Transfer the rolled dough and parchment paper to a baking sheet.
- Arrange the pears decoratively on top of the pie crust, fanning them out to lie fairly flat. Leave a 1½-inch border of crust around the perimeter.
- With your hand, sprinkle crumble mixture into crevices between pears and into any open areas along the perimeter of the pears. Try to keep most of the sliced pears exposed for a pretty presentation.
- Fold the edges of the dough up and over the filling, pleating edges when needed. The center should remain open.
- Brush the edges of the dough with egg wash and sprinkle the edges and pears with turbinado sugar.
- Bake until crust is golden and fruit is tender 40 to 45 minutes. Transfer to a cooling rack and let cool completely before slicing.
SuperSafeway is a blog devoted to helping you find the best deals at Safeway in the Denver division. Every week we slice and dice the ad and tell you the best deals at Safeway with and without coupons.
For more low prices, check out the Safeway weekly ad and the Safeway coupon matchup page. Would you like to stay updated on the best deals? If so, make sure to like Super Safeway on Facebook, join our Facebook group, follow us on Twitter, subscribe to our Instagram, or head over to Pinterest. Also, make sure to subscribe to our newsletter.
* Please note – Savings information is based on Colorado pricing and the Safeway Coupon Policy for the Denver Division which includes Colorado, Nebraska, New Mexico, Wyoming and South Dakota. Your market may vary. Prices may vary per location*
