Pear Galette with Flakey Crust

Galette is just a fancy word for a rustic pie; and who doesn’t love a delicious homemade pie?! This pear galette recipe is made up of a perfectly vegan flakey pie crust and piled high with cinnamon ginger pear slices.

closeup slice of pear galette


Team pie or team cake?

I’m definitely a team cake kinda girl. It’s hard for me to resist cakes or cupcakes at any given function. (especially carrot cake!)

When the weather gets chillier though, nothing beats a slice of warm pie topped with vanilla ice cream. I mean nothing comes close. 

Pie season is among us and I’m so excited to share with you this vegan pear galette. So delicious sans all the butter. If you are searching for an easy, yet impressive dessert recipe for Thanksgiving, Friendsgiving, or the holiday season, look no further. I got you with this recipe.

ingredients for pear galette on warm marble background

Ingredients for pear galette

Crust:

  • Flour
  • Sugar
  • Salt
  • Vegan butter or coconut oil
  • Ice water

Filling:

  • Pears
  • Cinnamon
  • Ginger
  • Vanilla
  • Coconut sugar
  • Flour
  • Lemon juice
steps on how to make vegan galette crust

How to Make Galette Dough

Galette is essentially a rustic pie, but there are some techniques for making this vegan pastry amazing.

  • Put a cup of water with ice cubes in the freezer.
  • Add flour, sugar, and salt to the food processor. Pulse a few times to mix.
  • Add solid butter and pulse until there are pea-sized pieces. You can also use cold coconut oil.
  • Add ice water 1 Tablespoon at a time until dough-like consistency (it took me about 5 Tablespoons).
  • Using a rubber spatula, pour the dough on a sheet of plastic wrap. Wrap the dough into a ball and place in the fridge for 30 minutes to rest.
  • Remove dough from fridge and place on a lightly floured countertop. Using a rolling pin, roll out into 1/8″ thick, 8-10″ diameter circle. Transfer to lined baking sheet.
ball of galette dough wrapped in plastic wrap

Vegan Pastry Dough Tips

  • It’s important to limit handling the dough. The reason for that is so there are still small clumps of coconut oil/vegan butter in the dough when baking. This helps create a flaky crust. Bigger clumps = flakey dough!
  • Ice cold water is key to making a flaky crust too. Above I suggest keeping the ice cubes in water in the freezer so you have the coldest water possible.
  • If the dough is too crumbly after chilling, try adding some more cold water until the dough is pliable.

If you follow these steps, the dough will be flaky, buttery, and so delicious!

filling for pear galette in mixing bowl

How to Make Pear Filling

Mix together all of the filling ingredients in a large mixing bowl. Easy peasy on this step!

Tip: The filling should be moist but not super soggy. Add extra flour or a teaspoon of cornstarch if the pear filling it too watery.

pear galette on baking sheet before going into oven

How to Assemble Your Galette

Once you’ve got the dough rolled out and the filling all perfectly juice-ified, it’s time to “galette” it together!

Spoon some of the almond meal onto the crust, leaving an inch of clearance around the dough. Then spoon on the filling and carefully spread out, again leaving some clearance around the edge so you can fold.

Carefully fold the edge up towards the center, moving all the way around the galette. Sprinkle turbinado sugar around the outer ring of the galette.

Tip: If the dough starts to crack, dip fingers in water and seal the cracks.

Bake the pear galette in the preheated oven for 40 minutes. Let the galette rest for at least 10 minutes before serving.

Best pears for baking

Bosc and Anjou varieties are ideal because they hold their texture and shape when baking. Bartlett pears are usually the most common in US grocery stores but shouldn’t really be used for baking!

Variations of pear galette

  • Substitute some pears with apples for a pear apple galette
  • Swap out the all-purpose flour with a GF blend to make this recipe gluten-free
  • When rolling out the dough, divide dough into six even pieces and make mini galettes!

Storage Tips

Let the galette cool completely and then transfer to an airtight container or wrap in plastic wrap. Keep in the fridge for 3-4 days.

To reheat, place on a baking sheet and bake in a 350 degree oven for about 10 minutes.

Pear does not do well when frozen and then defrosted and baked again, so don’t freeze this one.

Perfectly flakey crust and the pears are so delicious with cinnamon, ginger, and vanilla.  This is such a cozy dessert for any occasion. Since a traditional galette is rustic, there’s no need to have a perfectly round dough and the edges do not need to be perfect. In fact, that’s what makes a galette a galette!

If you tried this vegan pear galette, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!

closeup slice of pear galette

Vegan Pear Galette

This vegan galette is made up of a perfectly flakey pie crust and piled high with cinnamon ginger pear slices. Baked to perfection, you won’t believe how simple this dessert recipe is to make.
5 from 5 votes
Print Pin
Course: Dessert
Cuisine: Fall, Holiday, Plant Based, Vegan, Vegetarian
Keyword: dessert for thanksgiving, fall dessert recipe, fruit galette recipe
Prep Time: 20 minutes
Cook Time: 40 minutes
Resting Time: 40 minutes
Total Time: 1 hour 40 minutes
Servings: 8 servings
Calories: 487kcal
Author: Amanda

Ingredients

Crust:

  • 1.5 cups all-purpose flour
  • 1/2 teaspoon cane sugar
  • 1/4 teaspoon salt
  • 1/2 cup vegan butter solid and cold (can substitute with cold coconut oil)
  • 8 Tablespoons ice water

Pear Filling:

  • 3 pears sliced (about 2 cups)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1 teaspoon pure vanilla extract
  • 1/2 Tablespoon all-purpose flour
  • 2 Tablespoons coconut sugar
  • 1/2 teaspoon lemon juice (about 1/4 lemon squeezed)

Assembly Ingredients:

  • 2 Tablespoons almond meal
  • 1 Tablespoon turbinado sugar for crust topping (optional)

Instructions

  • Line a baking sheet with a baking mat or parchment paper. Set aside.
  • Put a cup of water with ice cubes in the freezer.
  • Add flour, sugar, and salt to the food processor. Pulse.
  • Add solid butter and pulse until there are pea-sized pieces of butter.
  • Add ice water 1 Tablespoon at a time until dough-like consistency (it took me about 5 Tablespoons).
  • Using a rubber spatula, pour the dough on a sheet of plastic wrap. Wrap the dough into a ball and place in the fridge for 30 minutes to rest.
  • Remove dough from fridge and place on a lightly floured countertop. Using a rolling pin, roll out into 1/8" thick, 8-10" diameter circle. Transfer to lined baking sheet.

Make Filling:

  • In a medium mixing bowl, add all the ingredients for the filling and mix well. Set aside.

Assemble and Bake:

  • Preheat oven to 400 degrees Fahrenheit.
  • Spoon 1-2 Tablespoons of almond meal onto rolled out dough, leaving 1 inch clearance around the circumference to fold galette.
  • Place pear slices in a circular pattern. Make sure to tightly pack the pears in because they shrink a bit when baking. Leave a 1/2-3/4 inch border around the pie dough.
  • Gently fold the edges of pie dough towards the center around all the sides. Sprinkle turbinado sugar on top of the crust (optional).
  • Bake for 40-45 minutes.
  • Let cool for at least 10-15 minutes before cutting. Serve warm with vanilla ice cream.

Video

Notes

Let the galette cool completely and then transfer to an airtight container or wrap in plastic wrap. Keep in the fridge for 3-4 days.
To reheat, place on a baking sheet and bake in a 350 degree oven for about 10 minutes.
Pear does not do well when frozen and then defrosted and baked again, so don’t freeze this one.

Nutrition

Serving: 1slice (1/8 pie) | Calories: 487kcal | Carbohydrates: 80.1g | Protein: 9.2g | Fat: 14.6g | Saturated Fat: 11.9g | Sodium: 78mg | Fiber: 4.8g | Sugar: 10.3g | Calcium: 20mg | Iron: 4.1mg

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8 thoughts on “Pear Galette with Flakey Crust”

  1. 5 stars
    This looks insane! Do you think I can substitute the pears with apples? I’m not a huge pear fan…

  2. 5 stars
    I tried this a few weeks ago. I used a pastry cutter instead of a food processor and used one apple instead of a pear because I didn’t have enough pears. I think I also added a little more flour because the apple seemed pretty juicy. It turned out great! This was the best pie crust I’ve ever made, and mich easier than I expected. (I generally hate making pie crusts.) I’ve never made a galette before so I’m not sure if it was this recipe or baking outside of a pie tin that made the difference, but I will definitely be making this again.

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