Galettes are the perfect solution for a quick and easy dessert. Pop them in the oven while you’re eating dinner, and they’re ready by the time you finish. They’re also quite versatile — they can be sweet or savory and are a great way to use seasonal fruits and veggies. Pears are in season here in Texas, and we’ve been getting them in our Greenling box for a few weeks now.
Though most galette recipes use pie dough, I prefer using puff pastry for galettes because it puffs up around the fruit during baking and turns a nice shade of golden brown, giving it a beautiful presentation.
- 2 large pears, sliced thinly
- 1 Tbsp. amaretto liqueur
- 3 Tbsp. brown sugar, plus more for sprinkling
- Pinch of salt
- 1 sheet of puff pastry (thawed if frozen)
- 1 egg, beaten with 1 tsp. water
- 1 Tbsp. butter, cut into quarters
- Preheat the oven to 400 degrees.
- In a bowl, toss the pear slices with the amaretto, sugar and salt. Let the pears macerate for 15 minutes.
- Roll the puff pastry out to 1/4″ thick. Set on a cookie sheet.
- Remove the pears from the bowl with a slotted spoon and drain the excess liquid. Set the pears in the middle of the puff pastry. It doesn’t need to be neat; galettes are supposed to look “rustic.”
- Fold the edges of the puff pastry up around the pears. I trim the corners of the puff pastry so that it folds nicely.
- Brush the top of the puff pastry with egg wash.
- Sprinkle the pears with a bit more brown sugar and top the pears with the quartered butter.
- Bake for 20-25 minutes until the pears are soft and the puff pastry is golden brown.
Since the amaretto is drained off, you get just a hint of the almond flavor, which is so nice with the pears. My favorite way to eat this is warm with a scoop of vanilla ice cream!