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–+ servings
baked pear galette

Easy Pear Galette Recipe

Rachel Dunston
In California pear harvesting begins in early to mid July and runs through December. The first pears were brought west during the Gold Rush. Pear trees can be productive, or fruitful (pun intended) for almost 100 years. So chances are, your California pears are coming from generations-old, family orchards. This Pear Galette recipe is quick, easy, and can be baked in the morning and served as a breakfast. Or you can serve it cool in the evening.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Dessert
Cuisine American
Servings 6 servings
Calories 836 kcal

Equipment

  • Baking Sheet
  • Mixer

Ingredients
 
 

  • 4-6 Bartlett pears thinly sliced
  • 1-2 Bosc pears thinly sliced
  • 1 package full fat cream cheese at room temperature
  • 1/3 cup granulated sugar
  • 2 large egg yolks at room temperature
  • 2 tablespoons ricotta cheese
  • 1 teaspoon vanilla bean paste or extract
  • 1/4 teaspoon salt
  • 1 teaspoon corn starch
  • 1 tablespoon fresh lemon zest
  • 1 egg beaten for egg wash
  • 1/3 cup apricot jam combined with 1-2 tsp water
  • 1 package frozen puff pastry
  • 1/3 cup honey roasted almonds chopped

Instructions
 

  • Lay your puff pastry out on a cookie sheet over parchment paper and allow it to warm up until it can be worked with. I used 9, 5’“x5” sheets pressed together along the edges by hand making a single square that was 15”x15” total.
  • In a standing mixer, fitted with a paddle, whip your cream cheese and sugar together on slow. Once combined, add in egg yolks. Then add ricotta, salt, vanilla, corn starch and lemon zest.
  • Spread your cheese mixture in the center of your pastry. Don’t go to the edges because you are going to fold the pastry over. I spread about a 9” circle of cheese mixture in the center of my pastry square.
  • Next, slice your pears thinly and arrange them over your cream cheese mixture. You can lay them in overlapping lines, or in a circle. Get creative!
  • Set your oven to preheat at 375°F (190°C).
  • Combine apricot jam with a little water to thin it out, and brush it across the top of your pears. Fold your pastry edges up to create a circular crusted edge.
  • Whip a room temp egg by hand and brush it over your pastry edges.
  • Bake for 22-25 minutes until the pastry is golden brown. Slice and serve immediately or serve at room temperature.

Nutrition

Serving: 1sliceCalories: 836kcalCarbohydrates: 83gProtein: 13gFat: 51gSaturated Fat: 17gPolyunsaturated Fat: 6gMonounsaturated Fat: 25gTrans Fat: 0.01gCholesterol: 133mgSodium: 443mgPotassium: 345mgFiber: 7gSugar: 34gVitamin A: 723IUVitamin C: 8mgCalcium: 105mgIron: 3mg
Keyword pear dessert, pear galette, pear pie, puff pastry
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