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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!