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+ servings
5 from 1 vote
Pear Galette with Rye Crust
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
A pear galette recipe with a buttery rye crust that makes for a wonderfully rustic fall dessert!
Recipe Type: Dessert
Makes: 8 servings
Author: Brooklyn Supper
Ingredients
For the Pear Filling
  • 3 medium pears , cored and cut into 1/8-inch thick slices
  • 3 tablespoons sugar , plus more for the crust
  • zest of 1 lemon
  • 1/2 teaspoon freshly grated nutmeg
  • pinch sea salt
  • 1/2 cup pear Moscato jam , (recipe above) or store bought pear or apricot jam
  • 1 egg lightly beaten
For the Rye Crust
  • 3/4 cup all-purpose flour
  • 1/2 cup rye flour
  • 1 tablespoon sugar
  • 1/2 teaspoon sea salt
  • 8 tablespoons unsalted butter , cold
  • 1 tablespoon vodka
  • 4 - 5 tablespoons ice water
Instructions
  1. In a large bowl, use a fork to combine flours, sugar, and sea salt. Grate in butter and massage into flour with fingertips. Fold in vodka and then just enough ice water for dough to hold together.
  2. Turn out onto a lightly floured surface, gather into a disc, and wrap tightly with plastic. Chill for 30 minutes. For airier dough, roll dough into a rough 8 x 15-inch rectangle, fold inward into thirds, and then roll envelope just enough to hold together. Repeat 3 times, rewrap dough, and chill for 30 minutes or longer. (More on the technique here.)
  3. Preheat oven to 425 degrees F. If desired, line a rimmed baking sheet with parchment.
  4. In a large mixing bowl, toss to combine pears, sugar, lemon zest, nutmeg, and sea salt.
  5. On a lightly floured surface, roll chilled dough into an 11 x 14-inch rectangle. Set on prepared baking sheet. In the center of dough, spread jam into a 5 x 8-inch rectangle. Gather pears side-by-side and arrange within the jam rectangle. Fold up the sides around the filling, crimping the dough as you go. Brush crust with egg wash and sprinkle with sugar.
  6. Slide galette into oven and bake 10 minutes. Rotate pan, turn heat down to 375 degrees; bake 30 - 35 minutes longer or until filling is bubbling and crust is a rich golden brown.
  7. Cool 2 hours, slice, and serve.