Galettes are perfect if you love butter, sugar, and fruit. They are the cooler, easier sibling to pies. You rarely have to worry about a soggy bottom, and can have fun arranging the fruit since it’s an open top. I also find that galettes come together very quickly. Plus, these are mini and everything mini is more fun!
There isn’t too much going on in this recipe. The only “tricky” part is the pastry. As long as you don’t add too much water, or over mix it, then you should have a flaky pastry. I don’t own a food processor but the pastry can be made in one. Be sure to pulse if you use one, otherwise it will definitely get over mixed.
This recipe is easily adaptable to other fruits and flavors. Prefer apples? Swap the pears for apples and ginger for cinnamon. The pastry is so flaky and buttery that it will compliment most fall flavors. I grabbed these pears from my local farmer’s market where I sampled about four different kinds of pears. Leave comments if you hit any roadblocks!
- 1 1/2 cups all-purpose flour
- 1/2 tsp sugar
- 1/4 tsp salt
- 9 tbsp. cold unsalted butter, cubed
- 4 to 5 tbsp ice water
- 3 Bartlett pears, sliced
- 2 tbsp sugar
- 1 tbsp all-purpose flour
- 1 tsp ground ginger
- 1 tbsp butter
- Sugar for topping
- Egg Wash
- 1 egg
- 1 tsp water
- Make the Pastry
- Whisk the flour, sugar, and salt together in a bowl.
- Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse cornmeal.
- Sprinkle four tablespoons of water over the mixture, and mix with your fingertips. If the dough appears a little dry, add up to one tablespoon of additional water.
- Wrap tightly in plastic wrap and chill for at least one hour, or up to two days.
- Preheat oven to 400 degrees.
- Gentle toss the pear slices with the sugar, flour, and ginger.
- Divide the pastry dough into four pieces.
- Working with each piece, roll out the dough to a circle 1/4" thick. Arrange a quarter of the pear slices onto the center of the circle, leaving about 3/4" dough around the mound.
- Brush the border with a little water. Fold and crease the border of dough on top of the pears. Repeat for remaining dough and pears.
- Using the tablespoon of butter, dot the galettes with small pieces.
- Whisk egg and water together. Brush along the exposed dough. Sprinkle with sugar.
- Place galettes on parchment lined baking sheet. Bake until golden brown and pears have begun to turn soft, about 15 to 20 minutes. Move to rack to cool.
- Top galettes with a drizzle of caramel.
I used a caramel recipe from Sally’s Baking Addiction, but store bought is fine! Galettes will keep for two days in an airtight container. Reheat in the oven until warm throughout.
Pastry recipe from Fine Cooking.