Oregon Pear Galette
A rustic, free-form tart showcasing thinly sliced Oregon pears on buttery pastry.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 65 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 310 kcal
Equipment
- •Baking sheet
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 14
- carbs
- 42
- protein
- 4
- calories
- 310
Instructions
- 1
Preheat your oven to 400°F. Line a sheet pan with parchment paper.
- 2
Roll the pie dough into a rough 12-inch circle. Move it onto the sheet pan.
- 3
Cut the pears into thin slices. Mix them with the brown sugar, cornstarch, lemon juice, and cinnamon.
- 4
Place the pear slices in the center of the dough. Leave a 2-inch border around the edge.
- 5
Fold the edges of the dough up and over the pears. Make overlapping folds as you go.
- 6
Brush the edges of the crust with the egg wash.
- 7
Bake for 35-40 minutes. The crust should look deep golden and the pears should feel tender.
- 8
Drizzle with honey while still warm before you serve.
Chef's tips
Pick pears that are ripe but still firm so they hold their shape. A metal sheet pan helps the bottom crust turn crisp.
Storage
Store loosely covered at room temperature for 1 day.
Reheating
Reheat in a 350°F oven for 8-10 minutes to re-crisp the crust.
Common mistakes to avoid
- •Using soft, overripe pears that turn mushy while baking.
- •Cutting pear slices unevenly so they bake at different rates.
Serving suggestions
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