Ingredients
Equipment
Method
Prepare the Dough
- In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/4 cup almond flour, and 1/4 teaspoon salt. Add the cold, diced butter. Using a pastry cutter or your fingers, cut the butter into the flour until mixture resembles coarse crumbs. Gradually add 4 to 5 tablespoons ice water, mixing gently until dough just comes together. Shape into disk, wrap, and chill at least 30 minutes.
Prepare the Pear Filling
- While dough chills, thinly slice 2-3 ripe pears. Toss slices with 1/4 cup brown sugar, 1 tablespoon lemon juice, and 1/2 teaspoon ground cinnamon in medium bowl. Set aside.
Roll Out the Dough
- On a lightly floured surface, roll chilled dough into a rough 12-inch circle about 1/8 inch thick. Transfer to parchment-lined baking sheet.
Assemble the Galette
- Arrange pear slices evenly in center of dough, leaving 2-inch border. Fold edges up and over filling, pleating as you go. Brush crust edges with beaten egg. Sprinkle sliced almonds over pears, then dust crust with 1 tablespoon turbinado sugar.
Bake
- Preheat oven to 375°F (190°C). Bake galette 40-45 minutes until crust is golden and pears tender. Tent loosely with foil halfway through if crust edges brown too quickly.
Cool and Serve
- Allow galette to cool on wire rack at least 15 minutes before slicing. Serve warm or room temperature, optionally with vanilla ice cream or whipped cream.
Notes
- Chill the dough well to ensure a flaky crust and easier handling.
- Use firm pears like Bosc or Anjou to maintain texture during baking.
- If crust edges brown too quickly, cover with foil halfway through baking to prevent burning.
- Leftovers keep well at room temperature for 2 days or refrigerated up to 4 days; reheat gently.
- You can freeze the unbaked galette wrapped tightly and bake later after thawing overnight.