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Pear Galette
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Pear Galette

This rustic and stunning pear galette recipe comes from one of my favorite bakers, Michelle Gayer. It's an easy-to make recipe and a wonderful way to learn about puff pastry.
Author: Zoë François

Ingredients

Puff Pastry

  • 1 lb bread flour
  • 1 lb pastry flour
  • 2 lbs cold butter
  • ½ oz salt
  • 8 oz cold water

Almond Cream

Instructions

Puff Pastry

  • Cut cold butter into small cubes and dissolve salt in water.
  • Mix the butter into the flours, leaving the butter in large chunks
  • Add salted water to flour/butter mixture and mix until the water is absorbed.
  • Form double into a flat square and let rest at least 15 minutes.
  • Dust table with flour and roll out the dough into a rectangle. Give the dough a book-fold and let rest at least 30 minutes. Repeat rolling out, folding and resting until the dough has 3 book-folds. The dough is now ready to be rolled out and cut.

Almond Cream

  • In the mixer with a paddle attachment, mix almond flour and sugar at a low speed until evenly blended.
  • Blend in the butter. Then blend in flour. Then blend in eggs until smooth.

Pear Galette Assembly

  • Preheat oven to 350° and cut fruit in half. Remove seeds or pit.
  • Roll out puff pastry and cut into circles that are about a half-inch larger on all sides than your fruit.
  • Place a small scoop of almond cream in the center of the puff pastry circle and then place the fruit half, cut side up, on top of the almond cream.
  • Egg wash the top of the exposed puff pastry dough, sprinkle with Demerara Sugar and bake approximately 20-30 minutes rotating halfway through baking until dough is golden and flakey.