Pear Gallette Recipes

FALL PEAR GALETTE

Steps:

• Heat oven to 400°F. Line 15x10x1-inch pan with parchment paper or wax paper; spray paper with cooking spray.
• Remove pie crust from pouch; unroll on lightly floured work surface. Roll into 11-inch round; place in pan. Sprinkle cheese over crust to within 1 inch of edge.
• In large bowl, toss pears with lemon juice and nutmeg. Add brown sugar and flour; toss gently. Mound pear mixture on center of crust to within 2 inches of edge. Fold edge of crust over pears, pressing gently to seal (crust will not cover pears in center).
• Bake 30 minutes or until crust is lightly browned (filling may leak slightly during baking). Remove galette from pan and cool on cooling rack.
• In 1-quart heavy saucepan, heat granulated sugar over medium heat about 4 minutes, stirring frequently, until sugar is dissolved. Cook and stir 1 minute or until golden. Remove from heat; drizzle caramelized sugar over galette.

PEAR GALETTE

Steps:

• Line a baking sheet with parchment paper or a nonstick baking mat.
• Sprinkle work surface with flour. Roll out dough to a 14-inch round, about 1/4-inch thick. Transfer dough to prepared baking sheet and refrigerate until ready to use, up to 1 hour.
• In a small bowl, mix together cornstarch, sugar and salt. In a large bowl gently toss together pears and cornstarch mixture until evenly coated. Mound pear mixture on top of dough, leaving a 4-inch border all the way around. Fold dough over pear mixture, overlapping where necessary and gently pressing to adhere the folds. Transfer galette to refrigerator and let chill, 20 to 30 minutes
• Meanwhile, preheat oven to 400 degrees. In a small bowl, beat egg. Brush edges of dough with egg, and sprinkle edges with sanding sugar. Dot top of galette with butter. Transfer to oven and bake until crust is golden brown and juices are bubbling, about 1 hour.
• Meanwhile, place apricot jam in a small saucepan over medium heat. Cook until heated through; strain through a mesh sieve set over a bowl. Remove baking sheet from oven and transfer to a wire rack; brush heated jam over pears. Let cool briefly before serving warm or at room temperature.

SUGAR SPICE PEAR GALETTE RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• In a small bowl, combine the sugar, cinnamon, cardamom, nutmeg, ginger, and cloves.
• On a cutting board, cut the pears lengthwise in 2 halves, removing the cores. Slice into ¹⁄₁₆-inch (1 mm) thick slices. Slice all the way through, but keep the pear halves together.
• Lay the pie crust on the prepared baking sheet and arrange the pear halves on top, separating the slices to cover the center of the crust, leaving a 1-inch (2 cm) border around the edge.
• Sprinkle the sugar spice mix over and between the pear slices.
• Fold the edge of the crust over the pears.
• Beat the egg in a small bowl, then brush over the crust. Sprinkle coarse sugar on top of the egg wash.
• Bake for 25 minutes, or until the crust is golden brown.
• Serve warm, with ice cream if desired.
• Enjoy.

PEAR GALETTE WITH MASCARPONE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine ricotta cheese, mascarpone cheese, confectioners' sugar, and vanilla extract in a bowl. Place in the refrigerator.
• Place pears, cornstarch, lemon juice, brown sugar, cloves, and cinnamon into a bowl; mix well.
• Place thawed puff pastry sheet into the bottom of an 11-inch tart pan. Spoon cheese mixture onto pastry and spread evenly. Arrange spiced pear mixture on top of the cheese mixture.
• Bake in the preheated oven until golden brown, about 45 minutes.

PEAR GALLETTE

Steps:

• 1. Preheat oven to 350°F
• 2. In a medium bowl, combine flour, sugar, baking powder, cinnamon, and salt. Whisk to mix.
• 3. Add butter, and cut with two butter knives to make a sandy texture.
• 4. Add vanilla and maple syrup, mix with knives.
• 5. Test to see if dough will come together. If not, add ice water 1 T at a time and mix until dough forms, kneading as few times as possible to form a ball.
• 6. Wrap dough in parchment paper and refrigerate 30 minutes
• 7. Place dough on a lightly floured sheet of parchment paper. Lightly flour the top of the pastry, cover with another sheet of parchment and roll out to a 11-inch circle, turning and flipping the dough to get an even surface. If the dough starts to stick, peel back the parchment and add a touch more flour to the surface.
• 8. Refrigerate dough circle on a parchment lined sheet tray 15 minutes.
• 9. Prepare pears: peel, quarter, core, and cut into thin slices lengthwise. Toss in lemon juice.
• 10. Assemble: leaving a 2 1/2 inch margin around the edge, arrange pears in the center. Pull up crust in sections to cover the edge of the pears. Don't worry if the crust breaks. Gently pinch the crust back together where it splits. Sprinkle with 1-2 T coconut sugar. Refrigerate for another 30 minutes.
• 11. Bake 45 min at 350°F until pears are cooked and the Galette is golden brown. Cool on a rack. Optional: dust with powdered sugar to serve.