<p>Buttery, nutty brown butter pastry surrounds tender, caramelized pear slices scented with warm cardamom for a crisp exterior and lusciously soft interior. A lightly whipped vanilla cream brightens the richness with a silky, airy finish. The galette balances caramelized fruit sweetness and a hint of spice for a comforting, elegant bite. Serve warm from the oven for brunch, a cozy dessert after dinner, or at holiday gatherings with coffee or tea.</p>
Ingredients
- All-purpose flour (1 1/4 cups / 160 g)
- Granulated sugar for dough (2 tbsp)
- Salt (1/4 tsp)
- Unsalted butter, browned and chilled (8 tbsp / 113 g)
- Ice water (3–4 tbsp)
- Ripe but firm pears, peeled and sliced (3 medium)
- Lemon juice (1 tbsp)
- Light brown sugar (1/4 cup)
- Granulated sugar for filling (2 tbsp)
- Cornstarch (1 tbsp)
- Ground cardamom (1/2 tsp)
- Egg (1 large, beaten for egg wash)
- Coarse sugar for sprinkling (1 tbsp)
- Heavy cream, cold (1 cup)
- Powdered sugar (2 tbsp)
- Vanilla extract (1 tsp)
Instructions
- Brown the butter: melt butter in a light-colored skillet over medium heat, stirring occasionally until it foams and turns amber with a nutty aroma, about 4–6 minutes. Transfer to a small bowl and chill in the fridge until solid but still pliable, about 30 minutes.
- Make the dough: in a bowl combine flour, 2 tbsp granulated sugar, and salt. Grate or cut the chilled browned butter into the flour and rub or cut in until mixture resembles coarse crumbs with some pea-sized pieces.
- Add ice water, one tablespoon at a time, mixing until the dough just comes together. Form into a disk, wrap, and chill in the refrigerator for at least 30 minutes.
- Prepare the filling: toss pear slices with lemon juice, light brown sugar, 2 tbsp granulated sugar, cornstarch, and ground cardamom in a bowl until evenly coated. Let sit while you roll the dough.
- Preheat oven to 400°F (200°C). On a lightly floured surface, roll the chilled dough into a roughly 12-inch circle. Transfer to a parchment-lined baking sheet.
- Arrange pear slices in the center of the dough, leaving a 2-inch border. Fold the edges of the dough over the pears, pleating as needed to form a rustic edge and leaving the center exposed.
- Brush the crust with beaten egg and sprinkle the edge and exposed pears lightly with coarse sugar. Chill the assembled galette in the fridge for 10 minutes to help maintain shape.
- Bake on the middle rack for 30–35 minutes, until the crust is golden brown and pears are tender and bubbling. If the edge browns too quickly, tent loosely with foil.
- While the galette bakes, whip the cold heavy cream with powdered sugar and vanilla extract until soft peaks form; refrigerate until ready to serve.
- Let the galette cool for 10–15 minutes before slicing. Serve warm with a generous dollop of vanilla cream alongside.
Tips or Variations
Swap pears for apples or quince and add a pinch of cinnamon for variation. For a richer finish, stir 1–2 tablespoons of crème fraîche into the whipped cream before serving.
