by Judy Kim
Rustic Pear Galette
A rustic dessert perfect for any occasion. I made this as a last minute addition for a photoshoot and I only had a little more than an hour to make it. By keeping the steps and ingredients simple, it resulted in a beautiful rustic galette that I've been making versions of for weeks. It's perfect for the holidays when you have very little time to prep or for an dinner party. If you have prepared pie dough or even store bought pie dough, this is a quick pastry dessert that will look impressive. The pears are easily replaceable for any seasonal fruit, although I'm partial to these Starkrimson pears, they are stunning. note: If vibrant fruit isn't available, for a nicer presentation, try dusting with powdered sugar to finish the baked galette.
Yield: 1 (10-inch) Galette, 6 - 8 servings
1 /2 tsp ground cinnamon
3-4 Starkrimson or red Anjou pears
1/2 tsp Himalayan sea salt or flaky sea salt crushed by hand
2 tbsp sugar
2 tbsp unsalted butter, cut into pieces and frozen
- Prepare the Vodka Pie Crust recipe, which can be made in advance. Line 10-inch tart pan with parchment paper, set aside.
- Before rolling, let the pie dough come to room temperature, about 5 minutes. On a lightly floured surface, roll out round disk to thickness between 1/8-inch and 1/4-inch. Keep dough moving and apply just enough flour to prevent it from sticking. Try to avoid using too much flour to prevent the pastry from getting tough. Gently roll onto a rolling pin or fold into quarters and transfer onto parchment lined tart pan. Gently push the pastry into the corners of the tart pan. Trim pastry with scissors or a sharp paring knife, leaving a 1/2-inch border. Fold excess pastry backwards into the tart pan and press into the sides, it will make a nice imprint from the crimped edge. Keep tart pan in freezer or refrigerator.
- Place oven rack in middle with Baking Steel or a pizza stone and preheat oven to 375 degrees F. I like that it ensures a crispy bottom.
- Prepare pears by cutting around the core into four pieces. Using the mandoline, carefully slice the pears thinly about 1/4-inch. (If you want extra protection, try use a metal glove Keep the slices in groups.
- Dust bottom of pastry evenly with cinnamon. (I like using OXO’s Bakers Dusting Wand because it gives great control) You can dust the top of the pears with cinnamon, but by placing on the bottom I like that you get the flavor without covering up the beautiful color of the pears. Arrange pear slices in slightly fanned out groups by keeping the pointing ends slightly together. See photo for reference. Alternate directions of the pears until the tart pan is filled. Use more pears for a denser filling. Sprinkle sea salt and sugar evenly all over the pears. Finish with pieces of frozen butter.
- Place the tart pan directly on the Baking Steel. Bake until golden brown, for about 1 hour. Rotate midway if needed for even browning.
- Transfer to a cooling rack. After completely cool, remove galette from the pan. Serve slightly warm or at room temperature.