Why you’ll love this pear galette
Some desserts feel fancy and cozy all at once, and this pear galette with hazelnuts and blue cheese is exactly that: a golden, flaky crust cradling tender slices of sweet pear, with nutty hazelnuts and the bold, creamy tang of blue cheese. It’s easy to make, but every bite feels special.
I love recipes like this, the ones that come together easily but deliver big on flavor. No pie pan? No problem. No perfect crust skills? Not needed. A galette embraces imperfection, which makes it even more beautiful. It’s also endlessly customizable: leave out the blue cheese and serve it with vanilla ice cream or a dollop of whipped cream. Below you’ll find what you need, step-by-step photos, my best tips, and how to make it ahead.
What is a galette?
A galette is a rustic, free-form tart. Unlike a pie, it doesn’t need a special pan; you just roll out the dough, add your filling, and fold the edges over. That rustic, imperfect shape is part of its charm, and it always comes out of the oven looking beautiful.
What you need to make this galette
For the crust:
- All-purpose flour. The base for a flaky crust.
- Butter. Cold and cubed for the flakiest layers. Use vegan butter to keep it dairy-free.
- Sugar and salt. Just a little of each for the dough.
- Iced water. Keeps the butter cold so the crust bakes up flaky.
For the filling and topping:
- Pears. Ripe Bartlett or Anjou, sliced thin.
- Hazelnuts. Chopped, for a nutty crunch.
- Blue cheese. Crumbled, for a creamy tang (optional, or swap for goat cheese or brie).
- Egg wash or coconut milk and turbinado sugar. For a golden, sparkly crust.
How to make the pear galette
Step 1. Prep the butter. Cut the butter into cubes and keep it in the fridge until you’re ready to use it.
Step 2. Make the crust. In a food processor, combine the flour and salt. Add the cold cubed butter and pulse until the mixture looks like coarse crumbs. Gradually add iced water, pulsing until the dough comes together (10 to 15 pulses).
Step 3. Form the dough. Turn the dough onto a clean kitchen towel, gather it, and twist until the crumbs form a disk. Wrap it in plastic and chill for 30 minutes, or roll it out right away.
Step 4. Roll it out. Preheat your oven to 400°F (200°C). Roll the dough on a floured sheet of parchment paper into a 12-inch circle. If the edges crack, just press them back together. Transfer the parchment and dough to a baking sheet.
Step 5. Assemble. Arrange the pear slices in the center of the dough, leaving a 2-inch border. Using the parchment, fold the edges of the dough over the pears to create a rustic border. Brush the crust with egg wash or coconut milk, then sprinkle with turbinado sugar.
Step 6. Bake. Bake for 15 to 20 minutes, until the crust is golden and the pears have softened.
Step 7. Add the hazelnuts and blue cheese. Carefully remove the galette from the oven and sprinkle the blue cheese and chopped hazelnuts over the pears.
Tips for making the best galette
- Use ripe pears. Ripe pears are naturally sweet and juicy. Bartlett or Anjou work best.
- Chill the dough. A cold crust bakes up flaky and golden, so don’t skip this step.
- Keep the filling from going soggy. Slice the pears thin and don’t overfill the center.
- Sweeten as needed. If your pears are less sweet, sprinkle a little sugar over them before baking.
Substitutions and variations
- Cheese: swap the blue cheese for goat cheese or brie, or leave it out entirely.
- Make it vegan: use vegan butter, skip the cheese or use a vegan one, and brush with coconut milk instead of egg wash.
- Nuts: use walnuts or pecans instead of hazelnuts.
- Sweet version: skip the cheese and serve with vanilla ice cream or whipped cream.
How to store and make ahead
Make ahead: you can prepare the dough a day in advance and keep it in the fridge. For the best texture and flavor, assemble and bake the galette just before serving.
Storage: keep leftovers in the fridge for up to 3 days and reheat in the oven to bring back the crisp crust.
Freeze: once baked, let the galette cool completely, then wrap it tightly and freeze for up to 1 month. Reheat in a 350°F (175°C) oven until warmed through.
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Pear Galette with Hazelnuts and Blue Cheese
Equipment
- Rolling Pin
Ingredients
For the crust:
- 1¼ cups all-purpose flour
- 1 tablespoon sugar
- ¼ teaspoon salt
- 8 tablespoons 1 stick / 113 g cold butter, cubed (use vegan butter to keep it dairy-free)
- 4 to 5 tablespoons iced water
For the filling and topping:
- 2 to 3 ripe pears Bartlett or Anjou, thinly sliced
- ¼ cup hazelnuts chopped
- ¼ cup blue cheese crumbled (optional)
- 1 egg beaten, or 2 tablespoons coconut milk, for brushing
- 1 tablespoon turbinado sugar for sprinkling
Instructions
- Prep the butter. Cut the butter into cubes and keep it in the fridge until ready to use.
- Make the crust. In a food processor, combine the flour, sugar, and salt. Add the cold cubed butter and pulse until the mixture looks like coarse crumbs. Gradually add the iced water, pulsing until the dough just comes together (10 to 15 pulses).
- Form and chill. Turn the dough onto a clean kitchen towel, gather it, and twist until the crumbs form a disk. Wrap in plastic and chill for 30 minutes (or roll it out right away).
- Roll it out. Preheat the oven to 400°F (200°C). On a floured sheet of parchment paper, roll the dough into a 12-inch circle. If the edges crack, press them back together. Slide the parchment and dough onto a baking sheet.
- Assemble. Arrange the pear slices in the center, leaving a 2-inch border. Using the parchment, fold the edges of the dough over the pears to form a rustic border. Brush the crust with the egg wash or coconut milk and sprinkle with turbinado sugar.
- Bake. Bake for 15 to 20 minutes, until the crust is golden and the pears have softened.
- Finish. Remove from the oven and sprinkle the blue cheese and chopped hazelnuts over the pears. Serve warm.
Notes
- Use ripe pears: Bartlett or Anjou are naturally sweet and juicy and work best. If your pears are tart, sprinkle a little sugar over them before baking.
- Keep the butter cold: cold butter is what makes the crust flaky, so chill the cubes and don’t overwork the dough.
- Cheese swaps: goat cheese or brie work in place of blue cheese, or leave it out entirely for a purely sweet galette.
- Make it vegan: use vegan butter, brush with coconut milk, and skip the cheese or use a vegan one.
- Make ahead: the dough keeps in the fridge up to 3 days; assemble and bake just before serving for the best texture.
- Storage: leftovers keep in the fridge up to 3 days; reheat in the oven to recrisp. To freeze, cool completely, wrap tightly, and freeze up to 1 month, then reheat in a 350°F (175°C) oven.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.