Puff Pastry Pear Galette (Print Version)
# Ingredients:
01 -
2 tbsp brown sugar
02 -
1/2 tsp cinnamon
03 -
1/4 tsp ground ginger
04 -
2 medium Bartlett Pears
05 -
1 tbsp lemon juice (juice of half a lemon)
06 -
1 vegan puff pastry sheet
07 -
3 tbsp apple butter or favorite jam
08 -
1 tbsp vegan stick butter, diced into small cubes (optional)
09 -
2 tsp raw sugar/turbinado sugar (optional)
10 -
2 tbsp plant-based milk (e.g., almond milk)
11 -
Pinch of salt
→ Optional Sweet Peanut Miso Sauce
12 -
2 tbsp natural peanut butter, salted
13 -
1 tbsp maple syrup
14 -
1 tsp miso paste
15 -
2–3 tbsp water
# Instructions:
01 -
Thaw puff pastry according to package instructions. If not handling immediately after thawing, refrigerate until ready to use.
02 -
Preheat oven to 400°F. In a small bowl, combine brown sugar, cinnamon, ground ginger, and a pinch of salt, then whisk together.
03 -
Cut pears in half, scoop out seeds, and quarter lengthwise. Thinly slice each quarter. Fan the slices out on a cutting board and squeeze lemon juice over them, ensuring they are evenly coated.
04 -
Lightly dust parchment paper with flour and place the puff pastry on top. Sprinkle with flour and roll out with a rolling pin. Use a knife to round the edges into a circle and score a 2-inch border as a guide for the filling.
05 -
Spread apple butter within the border. Sprinkle a third of the sugar mixture over the butter. Layer pear slices in your desired pattern, staying within the border. Sprinkle remaining sugar mixture on top of the pears.
06 -
Fold edges of the puff pastry over the filling to form a crust, overlapping and pressing lightly to seal.
07 -
If using vegan butter, add diced cubes to the filling. Lightly brush edges with plant-based milk and sprinkle with raw sugar if desired.
08 -
Bake for 15 minutes, then lightly press down on puffed edges with a spatula. Bake for an additional 10 minutes. After removing from the oven, press edges down again if desired and cool completely before serving.
09 -
Whisk peanut butter, maple syrup, miso paste, and water together in a bowl. Adjust water to achieve desired consistency. Drizzle sauce over galette when serving.
# Notes:
01 -
Thaw puff pastry according to package instructions and keep cold until ready to use.
02 -
Avoid overworking the dough to maintain its flakiness.
03 -
Thinly slice pears to ensure even cooking and a tender filling.
04 -
Feel free to substitute pears with baking apples, peaches, apricots, or plums. Coat juicy fruits with cornstarch to minimize excess liquid.
05 -
For more indulgence, add vegan butter to make the filling extra gooey.