Pin it
This puff pastry pear galette has become my favorite last-minute dessert whenever I need to impress guests without spending hours in the kitchen. The flaky layers of pastry cradle tender spiced pears in a rustic presentation that always draws compliments despite taking minimal effort.
I first created this galette when unexpected dinner guests announced they were coming over in an hour. The combination of pantry staples and fresh pears saved the evening and now this recipe has become my reliable dessert emergency plan.
Ingredients
- Store bought puff pastry sheet: the secret to perfect flaky layers without any of the work
- Bartlett pears: choose ones that yield slightly to pressure for the perfect texture when baked
- Brown sugar: adds a deep caramel note that white sugar simply cannot match
- Cinnamon and ginger: warm spices that transform simple pears into something magical
- Apple butter: provides a concentrated fruit base that intensifies the flavor
- Lemon juice: prevents browning and adds brightness to balance the sweetness
- Vegan butter: optional but creates little pockets of richness throughout the filling
- Plant based milk: for achieving that perfect golden crust
Step-by-Step Instructions
- Thaw the puff pastry:
- Allow your puff pastry to thaw according to package directions usually 30-40 minutes at room temperature. The pastry should be cold but pliable. Handle minimally to keep the layers intact and the butter cold.
- Prepare the spice mixture:
- Whisk together brown sugar, cinnamon, ginger and a pinch of salt in a small bowl. This fragrant mixture will infuse throughout the pears during baking and create a gorgeous syrupy glaze.
- Prepare the pears:
- Halve pears lengthwise and remove the seeds with a melon baller. Cut each half in half again and slice thinly. The thinner your slices, the more tender your filling will be. Coat completely with lemon juice to prevent oxidation and add brightness.
- Roll out the pastry:
- Dust parchment paper with flour, place puff pastry on top, and roll gently to expand slightly. Create a circular shape by trimming corners, then score a 2-inch border around the edge. This border will become your crust.
- Assemble the galette:
- Spread apple butter within the scored border and sprinkle with part of your sugar mixture. Arrange pear slices in a decorative pattern over the apple butter. The pattern doesn’t need to be perfect as rustic is part of the charm.
- Finish and bake:
- Fold the edges over to create a crust, pressing lightly to seal the overlapping portions. Brush edges with plant milk and sprinkle with raw sugar for extra crunch and shimmer. Bake at 400°F for about 25 minutes, gently pressing down puffy edges midway.
Pin it
The ginger in this recipe was an accidental addition when I reached for the wrong spice jar one evening, but it created such a wonderful warming note that it's now non-negotiable in my version. My husband actually thought I had spent hours making this dessert the first time I served it which I find endlessly amusing.
Choosing the Perfect Pears
Bartlett pears are ideal for this galette because they maintain their shape while becoming tender when baked. Look for pears that yield slightly to gentle pressure at the neck but aren’t mushy. If your pears are underripe, place them in a paper bag with a banana for 1-2 days to speed ripening. Perfectly ripe pears will have a sweet aroma near the stem end. Anjou and Bosc pears can also work beautifully as substitutes, though Bosc will retain a bit more firmness after baking.
Storage and Make-Ahead Tips
This galette is best enjoyed the day it’s baked when the pastry is at its flakiest. However, you can prepare all components ahead of time. Slice the pears and toss with extra lemon juice to prevent browning, then refrigerate for up to 8 hours. The assembled unbaked galette can be refrigerated for up to 2 hours before baking. Leftovers can be stored at room temperature for one day or refrigerated for up to three days, though the crust will soften. Reheat in a 350°F oven for 5-7 minutes to recrisp the pastry before serving.
Pin it
Serving Suggestions
While this galette is absolutely delicious on its own, elevating it with accompaniments makes it dinner party worthy. Serve warm with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream. The optional sweet peanut miso sauce offers an unexpected umami counterpoint that balances the sweetness perfectly. For a special brunch, serve small slices alongside a bitter coffee to contrast with the sweet filling. A light dusting of powdered sugar just before serving creates a beautiful presentation with minimal effort.
Frequently Asked Questions
- → What type of pears work best for this galette?
Bartlett pears are ideal for their tender texture and natural sweetness. Alternatively, you can use Anjou or Bosc pears for variety.
- → Can I prepare the pastry ahead of time?
Yes, you can thaw and roll out the puff pastry ahead of time. Keep it refrigerated until ready to assemble the galette to ensure it remains cool and flaky when baked.
- → What can I use if I don't have apple butter?
You can substitute apple butter with your favorite jam or fruit preserves, such as apricot or fig, for a similar sweet and fruity flavor base.
- → How can I ensure the pears cook evenly?
Ensure the pears are thinly sliced and evenly layered within the border of the pastry. This helps them cook evenly and results in a tender, gooey center.
- → Can I use other fruits besides pears?
Absolutely! This galette works well with apples, peaches, apricots, or even plums. Be sure to coat juicier fruits with cornstarch to prevent excess liquid.
- → How do I make the pastry edges golden and crispy?
Brush the edges with plant-based milk or a milk alternative, then sprinkle with raw sugar or turbinado sugar before baking for extra crunch and shine.