About this recipe
Some desserts have a way of feeling fancy and cozy all at once, and this Pear Galette with Hazelnuts and Blue Cheese is exactly that. Picture this: a golden, flaky crust cradling tender slices of sweet pear, with a sprinkle of nutty hazelnuts and the bold, creamy tang of blue cheese. It’s easy to make, but every bite feels special. It’s also very customizable; you can leave out the blue cheese and serve it with vanilla ice cream or a generous dollop of whipped cream.
As a home cook, I love recipes like this—ones that come together easily but deliver big on flavor. No pie pan? No problem. No perfect crust skills? Not needed. This galette embraces imperfection, which makes it even more beautiful. Whether you’re making it for a holiday table or just because you have a few ripe pears sitting on the counter, this dessert is here to impress without any fuss. Let’s bake it together!
Why This Pear Galette is a Keeper
- It’s perfectly imperfect: Rustic galettes are made to look homemade, charming, and effortless. There’s no need for perfection here!
- Flavors that wow: The combination of sweet pears, earthy hazelnuts, and tangy blue cheese is unforgettable.
- Flexible and forgiving: Swap out ingredients based on what you love or have on hand.
- A home baker’s dream: No fancy tools, no stressful steps, just a fun and rewarding baking experience.
How to Make a Pear Galette (Step-by-Step)
STEP 1: Prepare your butter by cutting it into cubes and storing it in the fridge until ready to use.
STEP 2. Make the crust:
In a food processor, combine the flour and salt. Add the cold, diced butter, and pulse until the mixture looks like coarse crumbs. Gradually add iced water, pulsing until the dough comes together (10-15 pulses).
STEP 3. Turn the dough onto a clean kitchen towel, gather it, and twist until the crumbs form a disk. Wrap it in plastic wrap and chill for 30 minutes, or roll it out right away.
STEP 4. 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, no worries—just press them back together. Transfer the parchment and the dough to a baking sheet.
STEP 5. Assemble the galette:
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 edges with egg wash or coconut milk, then sprinkle with turbinado sugar.
STEP 6. Bake the galette:
Bake for 15-20 minutes, until the crust is golden and the pears have softened.
STEP 7. Add hazelnuts and blue cheese:
Carefully remove the galette from the oven and sprinkle the blue cheese and chopped hazelnuts over the pears.
Tips for the Best Pear Galette
- Use Ripe Pears: Ripe pears are naturally sweet and juicy, making them perfect for this recipe. Bartlett or Anjou pears work best.
- Chill the Dough: A cold crust bakes up flaky and golden. Don’t skip this step!
- Customize It: Are you not a fan of blue cheese? Try goat cheese or brie instead, or even leave it out entirely.
- Sweeten as Needed: If your pears are less sweet, sprinkle a little sugar over them before baking.
FAQs About Galettes
What is a galette? A galette is a rustic, free-form tart. Unlike a pie, it doesn’t require a special pan—just roll out the dough, add your filling, and fold the edges over.
Can I make this ahead of time? Yes! You can prepare the dough a day in advance and store it in the fridge. For the best texture and flavor, assemble and bake the galette just before serving.
Can I freeze it? Absolutely. Once baked, let the galette cool completely, then wrap it tightly and freeze for up to one month. Reheat in a 350°F (175°C) oven until warmed through.
Pear Galette with Hazelnuts and Blue Cheese
Equipment
- Parchement paper
Ingredients
Ingredients for the crust:
- 1¼ cups all-purpose flour plus extra for rolling
- ½ cup cold butter regular or vegan, diced
- Pinch of salt
- ¼ cup iced water
For the filling:
- 2-3 ripe pears thinly sliced
- 1-2 teaspoons lemon juice optional
- 2 tablespoons crumbled blue cheese or a plant-based alternative
- ¼ cup roasted hazelnuts chopped
- Egg wash 1 egg + 1 tablespoon water or 3 tablespoons coconut milk with a drizzle of maple syrup
- 2 tablespoons turbinado sugar
- ½ teaspoon fresh thyme leaves optional
Instructions
Make the crust:
- In a food processor, combine the flour and salt. Add the cold, diced butter and pulse until the mixture looks like coarse crumbs. Gradually add iced water, pulsing until the dough comes together (10-15 pulses).
- Turn the dough out onto a clean kitchen towel, gather it up, and twist until the crumbs form a disk. Wrap it in plastic wrap and chill for 30 minutes, or roll it out right away.
Prepare the pears:
- Thinly slice the pears and toss them with lemon juice to prevent browning. Set aside.
Roll out the dough:
- 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, no worries—just press them back together. Transfer the parchment with the dough onto a baking sheet.
Assemble the galette:
- 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 edges with egg wash or coconut milk, then sprinkle with turbinado sugar.
Bake the galette:
- Bake for 15-20 minutes, until the crust is golden and the pears have softened.
Add hazelnuts and blue cheese:
- Carefully take the galette out of the oven and sprinkle the blue cheese and chopped hazelnuts over the pears.
Serve and enjoy:
- Let the galette cool slightly before slicing. The flaky crust, juicy pears, nutty hazelnuts, and tangy blue cheese are a match made in heaven!
Notes
Tips
If your pears aren’t super sweet, sprinkle 1-2 tablespoons of sugar over them before baking.No food processor? You can cut the butter into the flour using a pastry cutter or your hands.
Serve this galette warm with a drizzle of honey or a dollop of plant-based cream for extra indulgence!
Serve It Your Way
This Pear Galette is perfect on its own, but if you want to take it up a notch, serve it with:- A dollop of whipped cream or plant-based whipped topping
- A scoop of vanilla ice cream
- A drizzle of honey or maple syrup
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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