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Here’s a simple yet impressive dessert to elevate your holiday gathering — Grain-Free Pear Galette! Perfectly sweet and a recipe you’re sure to enjoy this holiday season.

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. 

Grain-Free Pear Galette
5 from 4 votes

Grain-Free Pear Galette

Prep: 30 minutes
Cook: 25 minutes
Total: 55 minutes
Servings: 8 People
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Ingredients 

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

Instructions 

  • 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!

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Alex Snodgrass
Servings: 8 People
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Photography and styling by Eat Love Eats.

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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19 Comments

  1. I was wondering if this can be prepared and frozen in advance and bake just prior to serving?

    I’m a huge believer in your recipes- I have your DD cookbook and have not been disappointed!
    I’ve given it as gifts often as well!
    Keep up the good work so we can keep finding new (tried and tested by you)recipes!

    Reply

    1. Hi Rhonda— Thank you so much!!! You are too kind.

      And, while I haven’t yet tried this freezer technique with this particular recipe- I do think it would work very well!!
      Alex

      Reply

    1. I wish I had more intel about how to bake in altitude but I really don’t have any experience there. From my understanding, it just takes a little longer to bake in higher altitude. So the cook time will just vary

      Reply

    1. 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