Recipe: Chef Becky's Pear Galette

pear gallette


2 cups all purpose flour

6 oz unsalted butter

1 teaspoon salt

2 teaspoons sugar

6-8 tb spoon ice water (will vary)

a few pears, sliced to fill

1 tb spoon sugar and 1

1 tb spoon flour for sprinkling

1 egg and some milk for egg wash


Combine flour, salt and sugar in a bowl. Cut the butter into 1/2 inch cubes. Refrigerate the butter and dry ingredients separately for 1/2 hour.

In a medium sized and wide mixing bowl, briefly mix the dry ingredients together with a fork. Lay the butter evenly over the flour mixture. With a fork or your cool bare hands, work the but- ter into the flour until the butter is incorporated but so some larger chunks still remain. Work quickly as you don’t want the butter or flour to warm up too much. The dough should barely be able to hold together in your hand. Add the 6T of water, and with a rubber spatula fold the wa- ter into the butter/flour mixture, folding the dough over on to itself. You may need to add more water, depending on how cold the dough is. It should come together but not be wet.

Form the dough into 2 disks, wrap in plastic wrap or put in a plastic bag and let 1 disk rest in the refrigerator for at least 45 minutes to an hour or overnight before rolling out. Freeze the other for use later on.

On a floured cutting board or table top, roll out the disk of dough. Roll from the center to the edges in all directions. Rotate the dough once or twice to ensure that you’re rolling it evenly. Work quickly so the dough does not become over worked or too warm. The dough should be about 1/8th of an inch thick. With a sharp paring knife or pizza cutter, trim off the ragged edges of dough to make a circle. Fold one half of the dough over on itself and dust off the excess flour, fold again onto itself, and remove the excess flour from the side fac- ing up. Unfold the dough and transfer to the parchment lined baking sheet. If you have time, let the dough rest in the refrigerator while you prepare your fruit filling.