Pear Galette, an Easy Fall Recipe

standard October 16, 2015 Leave a response

I first posted this recipe on the Cherry Grove Farm blog and then I made it for Mrs. G’s grand re-opening. You can serve it for dessert, warm and topped with vanilla ice cream, or as a first course topped with brie on a bed of greens (I will get some spicy greens from our Urban Cultivator).


Pear Galette
A fall treat that's as easy as it's elegant.
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  1. Ready-rolled puff pastry cut into 4 -6-inch squares.
  2. 2 Pears halved, cored and sliced into ¼ inch slices
  3. One teaspoon butter + butter for melting and brushing
  4. ¼ teaspoon ground cinnamon
  5. One teaspoon brown sugar to sprinkle over galettes
  6. Option: Buttercup Brie slices, the number of the galette square
  1. Preheat the oven to 350 degrees
  2. Cut puff pastry into 6-inch squares, brush with butter
  3. Arrange pear slices over pastry, brush with butter, and sprinkle with sugar and cinnamon.
  4. Bake in a 350 degrees oven 20 minutes the until the dough is nicely golden-brown.
  5. Option: Pull out of the oven and arrange the brie slices on top. Return to the oven and bake until brie is soft but not completely runny.
  1. Drizzle with some honey and serve immediately. Or, if not using brie, top with ice cream and serve.
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