Grain-Free Pear Galette

Here’s a simple yet impressive dessert to elevate your holiday gathering — Grain-Free Pear Galette!

Grain-Free Pear Galette

As a lot of you know, I am really into baking these days and this is another recipe that pushed me out of my comfort zone but I promise it will come together simply for you! And don’t let the homemade crust intimidate you. Your food processor will do all the work then when you roll the dough out to form your galette, remember it is more of a rustic-style dessert — so patch the dough together if you need to fill in any spots that tear!

Grain-Free Pear Galette

With a few pantry staples plus in-season pears and some citrus, this Grain-Free Pear Galette dessert will impress your guests this holiday season. 

Pear Galette

Pear Galette
Serves: 8 People
Prep Time30 mins
Cook Time25 mins
Total Time55 mins


For the Crust:

  • 1 ½ cups superfine almond flour
  • ½ cup tapioca flour
  • ½ tsp kosher salt
  • ¼ tsp baking powder
  • ¼ cup chilled unsalted butter, cut into ½ inch cubes
  • 1 large egg
  • 1 tbsp honey
  • 1 tsp lemon zest

For the Pears:

  • 3 ½ cups thinly sliced cored pears (about 4 ripe but slightly firm pears)
  • 1 tbsp lemon juice
  • 2 tsp orange zest
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • 2 tbsp turbinado raw cane sugar
  • 2 tbsp tapioca flour

To Finish:

  • 1 ½ tbsp arrowroot flour
  • 1 egg whisked
  • 2 tsp turbinado raw cane sugar
  • Vanilla ice cream optional for sugar


  • Preheat the oven to 375 degrees F.

Prepare the Crust:

  • In a food processor, combine the almond flour, tapioca flour, salt and baking powder. Process until well combined and there are no longer clumps.
  • Add the cubed butter and pulse until broken up into the flour mixture and you have an even, crumbly consistency. In a small bowl, whisk together the egg and honey.
  • Add the egg mixture to the food processor and the lemon zest. Pulse until a dough forms and it starts to form into a ball.
  • Transfer the ball of dough to a sheet of plastic wrap, wrap and transfer to the fridge to chill while you prepare the pears.

Prepare the Pears:

  • Slice the pears and place them in a large bowl. Add the lemon juice, cinnamon, ginger, turbinado sugar and tapioca flour. Toss until well combined. Set aside.

Assemble the Galette:

  • Place a large sheet of parchment paper on your work surface. Sprinkle with ½ tbsp of the tapioca flour. Unwrap the dough and place in the center of the parchment paper. Sprinkle the top of the dough with the remaining 1 tbsp of the tapioca. Using a rolling pin, roll out the dough into a circle about ¼ inch thick.
  • Place the parchment paper with the dough circle on a large baking sheet. Pour the pear mixture into the center of the circle. Fold the dough edges over the edges of the filling, sealing the dough with your fingers if it rips.
  • Brushed the whisked egg over the dough edges. Sprinkle the top of the entire galette (pears and dough) with the turbinado sugar.
  • Transfer to the oven and bake until the dough is golden brown, about 20-25 minutes.
  • Serve with vanilla ice cream (if desired), slice and enjoy!


  • Reply
    December 21, 2021 at 7:11 pm

    How do you recommend storing this if I make it ahead of time?

    • Reply
      December 22, 2021 at 3:18 am

      I don’t recommend making this ahead of time– as it would get soggy.

      • Reply
        December 24, 2021 at 12:17 am

        Hi Alex! Can I prep the pears the day before?

  • Reply
    Anastasia Strok Smith
    December 20, 2021 at 7:45 pm

    Can I use vitamix if my food processor is very small capacity?

    • Reply
      December 20, 2021 at 10:08 pm

      yes, just pulse it 🙂

  • Reply
    December 14, 2021 at 3:37 pm

    My son has a nut allergy. What would you recommend as a sub for the almond flour?

    • Reply
      December 14, 2021 at 7:05 pm

      I am sorry, but I wouldn’t swap out the ingredients for the crust in this one I worry it won’t turn out right!! You could make a more traditional pie crust with all-purpose flour! And then use the filling I have here in this recipe! Sorry I am not more help I would need to test it with alternative flours to adjust recipes accordingly.

  • Reply
    December 13, 2021 at 2:39 am

    My 13 year old made this for us today and it was sooo good!

  • Reply
    Melanie Purcell
    December 10, 2021 at 5:09 pm

    Do you think this could work with apples instead of pears? I not the biggest pear fan. Thanks!

    • Reply
      December 10, 2021 at 10:53 pm

      yes will be great with apples!!

  • Reply
    December 10, 2021 at 11:39 am

    Why are you adding arrowroot to the egg glaze? That’s interesting.

    • Reply
      December 10, 2021 at 3:27 pm

      Hi Jim! That is just used to roll the dough out, not in the egg wash.

  • Reply
    December 6, 2021 at 8:47 pm

    Can this be done by hand if you don’t have a food processor?

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