Pear and Plum Galette
prep 20 min.
ready 1 hr. 15 min.
serves 4
Our neighbors have a pear tree just over our “wall” fence. If you have been to our house, you know what I’m talking about. We have a serpentine brick wall that encloses our entire back yard. The pear tree is becoming massive, and branches are draping over the wall and are full of beautiful pears. I started picking them. (I did ask permission before doing so.) Last year it seemed some of the pears never ripened. I have since discovered that if you leave them in a bag with a ripe banana that will help speed up the process. It’s something about a chemical that is given off that helps. Well, it worked, because the pears are ripe, and now is the time to make something with them.
I decided to make a pear and plum galette. I bought some plums at our farmers’ market and had to be quick at getting the pears off the pear tree because the local chipmunks, squirrels, raccoons, birds and bees love them. There are already a lot of chewed up pears on the ground and of course, that has attracted bees.
Galetes are an open, flat pie. They are easy to make but a little messy. I used a pre-made dough to make it simpler. (Next time I will use my Mom’s recipe.) You fill it with fresh fruit and cook it on parchment paper on a cookie sheet in the oven at 400 degrees. You can make them with just about any fruit or even vegetables. It turned out really well and tasted great. The plums added a delicious flavor. I’m planning to make another one in the future to give to our neighbors.
Ingredients
Crust:
1 ½ cups all-purpose flour
1 Tablespoon granulated sugar
½ teaspoon salt
9 Tablespoons unsalted butter, very cold and cut into 9 or more pieces
6 Tablespoons of sour cream
Filling:
1 cup sliced pears
1 cup sliced plums
1/2 cup granulated sugar
2 teaspoons lemon juice
4 Tablespoons cornstarch
1/8 tsp. salt
1 large egg
2 teaspoons water
Coarse or granulated sugar for sprinkling
Instructions
Crust:
Combine flour, sugar, and salt into a food processor or large bowl and pulse.
Place the butter pieces over the top of the dry ingredients and pulse until butter and dry ingredients start to form crumbs in texture.
Add sour cream and pulse again until the mixture comes together and place on a piece of wax paper and form into a ball. Place in the fridge for at least 30 minutes to cool before rolling it out. (I used a pre-made pie crust which was chilled in the fridge to save time.)
Filling:
1. Pre-heat oven to 400 degrees F.
2. Pre-wash the fruit and slice into vertical pieces about 1/8” to 1/4” thick removing the stems, seeds, and stones from the plums. I skinned the pears but left the skin on the plums.
3. Combine sugar, lemon juice, corn starch, and salt in a medium to a large bowl and add the fruit.
4. Toss the fruit into the mixture with your hands or large wooden spoon. I used my hands because the pears were quite soft and fragile when mixing, and I did not want them to fall apart.
5. Roll out the dough to about a 12-inch circle or just unfold the pre-made chilled dough onto a floured surface.
6. Transfer the dough to a sheet of parchment paper and place on a cookie sheet.
7. Transfer the fruit mixture to the center of the pie crust and fold into the pie to form pleats. Don’t worry about being too precise.
8. Whisk egg yolk in a small bowl and brush the edges of the crust. I sprinkled coarse sugar on the edges.
9. Transfer the pie to the middle rack in your pre-heated 400-degree oven for 30-35 minutes or until the fruit is bubbling and the crust is turning a nice golden brown. Make sure to view it so it does not get too dark.
10. Remove from oven and let cool to room temperature before slicing and serving. You can store the galette at room temperature for a couple of days if it lasts that long.
I served this galette with some French vanilla ice cream. It was very tasty! We ate all of it, and there were no leftovers. The combination of flavors between the pears and plums was awesome, and I like the course cane sugar on the crust. Galettes made with late summer fruit make a great dessert.
Pear and plum galette
Ingredients
- 1 1/2 cups flour all-purpose
- 1 Tbs. sugar granulated
- 1/2 Tsp. salt
- 8 Tbs. butter unsalted
- 6 Tbs. sour cream
Filling
- 1 cup sliced pears about 3 pears
- 1 cup sliced plums about 3 plums
- 1/2 cup sugar granulated
- 2 Tsp. lemon juice fresh
- 4 Tbs. cornstarch
- 1/8 Tsp. salt
- 1 egg large
- 2 Tsp. water
- 1 Tsp. sugar coarse or granulated for sprinkling
Instructions
-
Crust
-
Combine flour, sugar, and salt into a food processor or large bowl and pulse.
-
Place the butter pieces over the top of the dry ingredients and pulse until butter and dry ingredients start to form crumbs in texture.
-
Add sour cream and pulse again until the mixture comes together and place on a piece of wax paper and form into a ball. Place in the fridge for at least 30 minutes to cool before rolling it out. (I used a pre-made pie crust which was chilled in the fridge to save time.)
-
Filling
-
Pre-heat oven to 400 degrees F.
-
Pre-wash the fruit and slice into vertical pieces about 1/8” to 1/4” thick removing the stems, seeds, and stones from the plums. I skinned the pears but left the skin on the plums.
-
Combine sugar, lemon juice, corn starch, and salt in a medium to a large bowl and add the fruit.
-
Toss the fruit into the mixture with your hands or large wooden spoon. I used my hands because the pears were quite soft and fragile when mixing, and I did not want them to fall apart.
-
Roll out the dough to about a 12-inch circle or just unfold the pre-made chilled dough onto a floured surface.
-
Transfer the dough to a sheet of parchment paper and place on a cookie sheet.
-
Transfer the fruit mixture to the center of the pie crust and fold into the pie to form pleats. Don’t worry about being too precise.
-
Whisk egg yolk in a small bowl and brush the edges of the crust. I sprinkled coarse sugar on the edges.
-
Transfer the pie to the middle rack in your pre-heated 400-degree oven for 30-35 minutes or until the fruit is bubbling and the crust is turning a nice golden brown. Make sure to view it so it does not get too dark.
-
Remove from oven and let cool to room temperature before slicing and serving. You can store the galette at room temperature for a couple of days if it lasts that long.
Recipe Notes
I served this galette with some French vanilla ice cream. It was very tasty! We ate all of it, and there were no leftovers. The combination of flavors between the pears and plums was awesome, and I like the course cane sugar on the crust. Galettes made with late summer fruit make a great dessert.
