- 1 large 9″ gluten-free round store-bought pastry crust (or you can make your own if you prefer)
- 2 large red pears, cored and sliced thinly
- 1/4 cup of fresh lemon juice
- 1 egg yolk
- Pre-heat oven to 350F (180C) and line a baking sheet with a silpat or parchment paper.
- Core and slice the pears evenly.
- Transfer the pear slices to a bowl and mix well with lemon juice.
- Place the uncooked pastry crust on the prepared baking sheet, then arrange the pear slices in the middle of the tart crust, leaving about 3 inches of tart crust between the filling and the edges
- Gently fold in the edges of the pastry crust to create the galette.
- Use a brush to brush the parts of the exposed crust with the egg yolk.
- Bake red pear galette for 40 minutes, until tart crust is golden brown.
- Allow to cool slightly before slicing and serving.
What Sort of Pears to Use: I recommend using firmer pears (such as Bosc pears or Anjou pears) that can within heat better and hold their shape even after baking.
Substituting Pears with Other Fruits: If you want to make this galette but don’t have pears, you can also substitute the pears with other fruits such as apples, peaches, nectarines, or even berries in equal quantities.
What Sort of Crust to Use: I used a store-bought 9″ gluten-free pastry crust for convenience sake, but feel free to use your favorite tart crust!
Egg Yolk Wash: I like brushing the exposed parts of the crust with egg yolk as it gives it a nice shine and helps the crust turn golden brown and crisp up better. However, if you want to keep this recipe completely vegan or egg-free, simply swap out the egg yolk with vegetable oil of your choice.
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pear galette