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Vanilla Pear Galette Recipe
Ash Tyrrell

Vanilla Pear Galette Recipe

The first time I pulled a vanilla pear galette out of my oven, I honestly couldn't stop smiling at how something so effortless looked so impressive. I didn't fuss over a perfect pie shape, I didn't need a tart pan, and I still ended up with golden, flaky edges wrapped around soft, spiced pears.
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Total Time 2 hours 10 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 ¼ cups all-purpose flour – this is the base of your crust so measure it properly with a spoon-and-level method
  • ½ teaspoon salt – balances the sweetness and wakes up the butter flavor
  • ½ cup unsalted butter cold and cubed – cold butter is the secret to a flaky, layered crust
  • 3-4 tablespoons ice water – add slowly you may not need it all
  • 3 large pears peeled and thinly sliced – Bosc or Anjou hold their shape best when baked
  • 1 vanilla bean scraped (or 1 teaspoon vanilla extract) – gives the filling a warm, real vanilla flavor
  • ⅓ cup granulated sugar – sweetens the pears and helps them caramelize
  • 1 tablespoon cornstarch – thickens the natural pear juices so your galette isn't soggy
  • 1 tablespoon lemon juice – keeps the pears from browning and adds a light tang
  • ¼ teaspoon ground cinnamon – adds gentle warmth without overpowering the vanilla
  • 1 egg beaten – used for the egg wash that gives the crust its golden shine
  • 1 tablespoon coarse sugar – sprinkled on top for a little sparkle and crunch

Method
 

  1. I start by whisking the flour and salt together, then cutting in the cold butter until it looks like coarse crumbs. I add ice water a tablespoon at a time until the dough just holds together. I shape it into a disc, wrap it, and chill it for at least an hour.
  2. While the dough chills, I toss my sliced pears with sugar, cornstarch, lemon juice, vanilla, and cinnamon in a bowl. I let this sit for about ten minutes so the pears release a little juice and soak up the flavors evenly.
  3. Once the dough is firm, I roll it into a rough 12-inch circle on a lightly floured surface. It doesn't need to be perfectly round, that's the beauty of a galette. I transfer it carefully onto my parchment-lined baking sheet.
  4. I layer the pear slices in the center of the dough, slightly overlapping them in a circular pattern, leaving about a 2-inch border of dough all around. I pour any leftover juices from the bowl right over the top.
  5. Next, I fold the edges of the dough over the pears, pleating as I go to create that classic rustic look. I pop the whole tray into the fridge for 15 minutes so the butter firms back up before baking.
  6. I brush the crust with egg wash and sprinkle coarse sugar on top, then bake at 400°F for 35-40 minutes until the crust is deep golden brown and the pears are tender. I let it cool slightly on the pan before slicing.

Notes

  • I always make sure my butter and water are truly cold, warm butter ruins the flaky texture.
  • I slice my pears evenly so they cook at the same rate.
  • I don't skip the chilling step before baking, it keeps the crust from slumping in the oven.
  • I place a piece of parchment or foil loosely over the crust if it's browning too fast.
  • I let the galette rest for at least 15 minutes before cutting so the filling sets.