When people think of autumn fruits, their minds almost always go straight to apples. However, there are many other fruits ready to harvest in the fall—including pears, which tend to be harvested between August and October.
I’ve always loved pears, but I almost never buy them because I’m not sure what to do with them besides just eating them plain. I recently came home from the local farmer’s market with a full bag but few ideas of what to do with them.
A friend recommended that I make a pear galette, a pastry that I had heard of but never attempted before. Inspired by a few beautiful pictures on Pinterest, I set out to create my own take.
The galette could be described as a thin, open-faced pie, or a large elevated pastry—perfect for sharing among friends. I balanced the mild flavor of the fruit with a rich spice mix to complement the flavor and bring out the taste of autumn.
The ingredients are simple to bring together, but the result looks so sophisticated. My husband and I sliced it into triangles and ate it warm with a scoop of vanilla ice cream. I now have a new favorite way to eat pears, and can’t wait to get another bag of them from my farmer’s market.
Spiced Pear Galette
- 1 1/2 Cup Flour
- 1/2 tsp Salt
- 3 Tbsp Sugar optional
- 1 Stick Butter
- 3-5 Tbsp Ice Water
- 1 egg (optional, for brushing)
- 5-7 medium-sized bosc pears
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp ground cloves
- 2 tbsp sugar
- 4 tbsp cold butter
- Preheat the oven to 375 degrees
- To make the crust: Add the flour, salt, and sugar if using to a large mixing bowl. Cut the butter into small cubes and add to the mixing bowl. Use clean dry hands to rub the butter into the flour until it is about the size of a pea. Spoon in a few tablespoons of ice water and mix the pastry with a knife. Form the dough into a ball and knead for 30 seconds on a floured surface until smooth.
- Wrap the pastry in plastic wrap and place it in the fridge for at least 30 minutes to rest.
- When you are ready to roll out the pastry, remove it from the fridge and leave it for 5-10 minutes to warm up before rolling it out. Roll the crust out into a large round circle, about 1/4 inch thick.
- Wash and slice the pears into thin slices. Layer the slices together on top of the pie crust, leaving two inches around the edge empty.
- Mix the allspice, cinnamon, ground cloves, and sugar together, and sprinkle evenly over the pears.
- Cut the butter into small chunks and place them evenly on top of the pears so that they will melt over them as the galette cooks.
- Fold and crimp the edges of the galette over the filling, pinching to seal. If desired, beat an egg and brush lightly over the crust for a golden egg wash.
- Bake at 375 degrees for 30-45 minutes or until the crust is golden brown and the pears can be easily pierced with a fork.