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Here’s a simple yet impressive dessert to elevate your holiday gathering — Grain-Free Pear Galette! It’s perfectly sweet and a recipe you’re sure to enjoy this holiday season.
As a lot of you know, I’ve been on a huge baking kick lately. This recipe pushed me out of my comfort zone, but I tried to make it as easy (and delicious!) as possible for the holiday season. Don’t let the homemade crust intimidate you—the food processor will do all the work for you. The beauty of a galette is that it’s more of a rustic-style dessert compared to a pie, which means it’s really beginner-friendly. Just patch the dough together if you need to fill in any spots that tear!
ingredients:
- Superfine Almond Flour
- Tapioca Flour
- Kosher Salt
- Baking Powder
- Unsalted Butter
- Large Eggs
- Honey
- Lemon Zest
- Pears
- Freshly Squeezed Lemon Juice
- Orange Zest
- Ground Cinnamon
- Ground Ginger
- Turbinado Sugar
- Arrowroot Flour
- Vanilla Ice Cream, For Serving
step-by-step:
step one: preheat the oven
Preheat the oven to 375°F.
step two: make 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.
step three: add the wet ingredients
In a small bowl, whisk together the egg and honey. Add the egg mixture and lemon zest to the food processor. Pulse until a dough forms and it starts to form into a ball.
step four: chill the dough
Transfer the ball of dough to a sheet of plastic wrap, wrap, and chill in the fridge while you prepare the filling.
step five: make the filling
Place the sliced pears in a large bowl. Add the turbinado sugar, tapioca flour, lemon juice, orange zest, cinnamon, and ginger. Toss until well combined. Set aside.
step six: roll out the dough
Place a large sheet of parchment paper on your work surface. Sprinkle with 1/2 tablespoon of tapioca flour. Unwrap the dough and place in the center of the parchment paper. Sprinkle the top of the dough with the remaining tapioca flour. Using a rolling pin, roll out the dough into a 1/4-inch thick circle. Transfer the dough and parchment paper to a large baking sheet.
step seven: arrange the filling
Pour the pear mixture into the center of the dough round. Fold the dough edges over the edges of the filling, sealing the dough with your fingers if it rips.
step eight: finish the crust
Brushed the beaten egg over the dough edges. Sprinkle the top of the entire galette (pears and dough) with the turbinado sugar.
step nine: bake the galette
Transfer to the oven and bake until the dough is golden brown, 20 to 25 minutes.
step ten: serve the galette
Serve with vanilla ice cream (if desired), slice, and enjoy!
Yes! The crust works great with different types of seasonal fruit. You can use all apples or a combination of apples and pears.
Yes! You can make this galette up to 24 hours in advance. Just gently reheat it in the oven at 350°F until warmed through, 10 to 15 minutes. Be sure to tent it with foil to prevent it from browning too much.
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.
looking for more holiday recipe ideas? try these!
No-Bake Pumpkin-Pecan Pie Paleo Bites
Grain-Free Pear Galette
Ingredients
For the Crust:
- 1½ cups superfine almond flour
- 1/2 cup tapioca flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 1/4 cup cold unsalted butter, cut into 1/2-inch cubes
- 1 large egg
- 1 tablespoon honey
- 1 teaspoon lemon zest
For the Filling
- 3½ cups thinly sliced pears (from about 4 ripe but slightly firm pears)
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons orange zest
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 2 tablespoons turbinado sugar
- 2 tablespoons tapioca flour
To Finish:
- 1½ tablespoons arrowroot flour
- 1 large egg, whisked
- 2 teaspoons turbinado raw cane sugar
- vanilla ice cream, optional, for serving
Instructions
- Preheat the oven to 375°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 and lemon zest to the food processor. 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 chill in the fridge while you prepare the filling.
Make the Filling:
- Place the sliced pears in a large bowl. Add the turbinado sugar, tapioca flour, lemon juice, orange zest, cinnamon, and ginger. Toss until well combined. Set aside.
Assemble the Galette:
- Place a large sheet of parchment paper on your work surface. Sprinkle with 1/2 tablespoon of tapioca flour. Unwrap the dough and place in the center of the parchment paper. Sprinkle the top of the dough with the remaining tapioca flour. Using a rolling pin, roll out the dough into a 1/4-inch thick circle. Transfer the dough and parchment paper to a large baking sheet.
- Pour the pear mixture into the center of the dough round. Fold the dough edges over the edges of the filling, sealing the dough with your fingers if it rips.
- Brushed the beaten 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, 20 to 25 minutes.
- Serve with vanilla ice cream (if desired), slice, and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
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!
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
This is amazing!!
Glad you love it!!
Hi! Do you have any recommendations for taking this at altitude?
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
How do you recommend storing this if I make it ahead of time?
I don’t recommend making this ahead of time– as it would get soggy.
Hi Alex! Can I prep the pears the day before?
Can I use vitamix if my food processor is very small capacity?
yes, just pulse it 🙂
My son has a nut allergy. What would you recommend as a sub for the almond flour?
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.
My 13 year old made this for us today and it was sooo good!
Do you think this could work with apples instead of pears? I not the biggest pear fan. Thanks!
yes will be great with apples!!
Why are you adding arrowroot to the egg glaze? That’s interesting.
Hi Jim! That is just used to roll the dough out, not in the egg wash.
Can this be done by hand if you don’t have a food processor?