Name: Delicious Pear Galette Recipe Quick Vanilla Twist Guide
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: French-inspired
Ingredients: 1 1/4 cups (160g) all-purpose flour; 1/2 tsp fine sea salt; 1 tbsp granulated sugar; 8 tbsp (1 stick / 113g) cold unsalted butter, cubed; 3–4 tbsp ice water; 3 ripe pears (Bosc or Anjou), thinly sliced; 2 tbsp unsalted butter, melted; 2 tbsp granulated sugar; 1 tbsp brown sugar; 1 tsp vanilla extract OR seeds from 1 vanilla bean; 1 tsp lemon juice; 1 tsp cornstarch; 1 egg, lightly beaten (optional, for egg wash); Turbinado or coarse sugar for sprinkling (optional); Optional: 1/4 cup sliced almonds or chopped walnuts

Description

Easy Pear Galette recipe with vanilla glaze flaky crust simple prep in 15 min bake 35 min serves 68 stepwise tips substitutions rustic finish

Ingredients

Scale

1 1/4 cups (160g) all-purpose flour

1/2 tsp fine sea salt

1 tbsp granulated sugar

8 tbsp (1 stick / 113g) cold unsalted butter, cubed

3–4 tbsp ice water

3 ripe pears (Bosc or Anjou), thinly sliced

2 tbsp unsalted butter, melted

2 tbsp granulated sugar

1 tbsp brown sugar

1 tsp vanilla extract OR seeds from 1 vanilla bean

1 tsp lemon juice

1 tsp cornstarch

1 egg, lightly beaten (optional, for egg wash)

Turbinado or coarse sugar for sprinkling (optional)

Optional: 1/4 cup sliced almonds or chopped walnuts

Instructions

Make the dough: In a large bowl whisk flour, salt, and sugar. Add the cold cubed butter and, using a pastry cutter or your fingertips, work the butter into the flour until pea-sized crumbs remain and some small larger chunks are still visible—this makes the crust flaky. (About 4–6 minutes.)

Add ice water 1 tablespoon at a time and gently mix until the dough just holds together when pinched. Don’t overwork—there should still be dry bits. Form into a disk, wrap in plastic, and chill 30–45 minutes until firm and cold.

Prepare the filling: In a bowl combine thin pear slices, melted butter, both sugars, vanilla, lemon juice, and cornstarch. Toss until each slice is lightly coated and glossy. The cornstarch should disappear into a silky glaze.

Roll the dough: On a lightly floured surface roll the chilled disk into a roughly 12-inch circle about 1/8–1/4 inch thick. Transfer to a parchment-lined baking sheet. Dough will be rustic—perfectly fine if edges are uneven.

Arrange the pears: Mound the pear slices in the center, leaving a 2-inch border all around. Overlap the slices to create a pretty fan or concentric rings; texture and height are nice to see as the fruit softens.

Fold and finish the edges: Fold the exposed dough up over the pears in pleats, pressing lightly to seal. Brush the dough rim with beaten egg and sprinkle coarse sugar and nuts if using for visual crunch.

Bake: Place the galette in a preheated 400°F (200°C) oven. Bake 35–45 minutes until the crust is deep golden, juices are bubbling slightly through the center, and the pears are tender when pierced with a knife.

Cool briefly: Let the galette cool 10–15 minutes on the sheet (this sets the glaze). Serve warm or at room temperature with a scoop of vanilla ice cream, a spoon of crème fraîche, or a drizzle of honey.

Prep Time: 45 minutes
Cook Time: 45 minutes
Category: Dessert
Cuisine: French-inspired

Nutrition

Calories: 360 kcal
Sugar: 21 g
Fat: 17 g
Carbohydrates: 49 g
Fiber: 4 g
Protein: 3 g

Keywords: pear galette, vanilla, rustic tart, fall dessert, easy galette, pear recipe, galette recipe, dessert