Pear & Honey Galette Cake

A rustic, free-form tart that combines tender, honey-glazed pears with a flaky, buttery crust. Infused with fragrant honey syrup and subtle hints of rosemary, this galette cake offers an elegant yet effortless dessert perfect for any occasion.

Why You’ll Love This Recipe

• Effortless elegance without the need for a pie dish or precise crimping

• Seasonal flavours that balance sweet honey, aromatic rosemary and perfectly ripe pears

• Versatile serving options: warm with ice cream or at room temperature with tea

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust:

• all-purpose flour

• granulated sugar

• salt

• cold unsalted butter, diced

• ice water

• egg (for brushing)

• granulated sugar (for sprinkling)

For the filling:

• Anjou or Bosc pears, peeled, cored and sliced

• fresh lemon juice

• fresh rosemary, chopped

• honey

• water

• almond meal

directions

1. Prepare the crust
   In a medium bowl, whisk together the flour, granulated sugar and salt. Cut in the cold butter until the mixture resembles coarse, pea-sized crumbs. Add ice water gradually and gently knead until the dough just comes together. Shape into a disk, wrap in plastic and refrigerate for at least 30 minutes.

2. Make the honey syrup
   In a small saucepan over medium heat, combine the honey, water and chopped rosemary. Stir until the honey dissolves and the mixture thickens slightly, about 10–15 minutes. Remove from the heat and let infuse.

3. Assemble the galette
   Preheat the oven to 200 °C (425 °F). Line a baking sheet with parchment paper. On a lightly floured surface, roll the chilled dough into a 30 cm (12 inch) circle. Transfer it to the prepared sheet.

4. Layer the filling
   Sprinkle the almond meal over the centre of the dough, leaving a 5–7 cm (2–3 inch) border. Arrange the pear slices in an even layer atop the almond meal, then brush generously with the rosemary honey syrup.

5. Fold and finish
   Fold the dough edges over the pears, overlapping gently to create pleats. Brush the crust with the beaten egg and sprinkle with granulated sugar. Bake for approximately 35 minutes, or until the crust is golden brown. Allow to cool slightly before slicing.

Servings and timing

• Yield: 8 servings

• Prep Time: 30 minutes

• Cook Time: 35 minutes

• Total Time: 1 hour 5 minutes

Variations

• Vanilla-Honey Galette: Replace the rosemary with seeds scraped from a vanilla bean.

• Berry-Pear Galette: Scatter fresh blackberries or raspberries among the pear slices before folding.

• Nut-Crusted Base: Substitute the almond meal with ground walnuts or hazelnuts for added depth of flavour.

storage/reheating

• Storage: Once completely cooled, cover the galette and refrigerate for up to 2 days.

• Reheating: Warm individual slices in a 175 °C (350 °F) oven for 5–7 minutes, or microwave for 20–30 seconds until just warm.

FAQs

What type of pears are best for this galette?

Firm varieties such as Anjou or Bosc hold their shape well during baking and provide the ideal balance of sweetness and texture.

Can I prepare the crust in advance?

Yes. The crust dough can be made and refrigerated for up to 24 hours before rolling and assembling.

Is it necessary to peel the pears?

Peeling is recommended for a smoother texture, though leaving the skins on will impart a more rustic appearance and additional nutrients.

How can I prevent the pears from browning?

Toss the sliced pears with a small amount of fresh lemon juice immediately after cutting to slow oxidation.

Can I omit the rosemary?

Certainly. If you prefer a more neutral flavour, simply omit the rosemary and rely on the honey for sweetness.

What can I use instead of almond meal?

Ground walnuts or hazelnuts serve as excellent substitutes and help absorb any excess fruit juices.

Is it possible to freeze the assembled galette before baking?

Yes. Freeze the assembled galette on the baking sheet until firm, then wrap tightly. Bake directly from frozen, adding a few extra minutes to the baking time.

How do I know when the honey syrup is ready?

The syrup should thicken slightly and coat the back of a spoon when it is done.

Can I use a store-bought pastry crust?

You may, although a homemade crust will yield superior flakiness and flavour.

What accompaniments pair best with this dessert?

A scoop of vanilla ice cream or a dollop of softly whipped cream complements the warm, honey-glazed pears perfectly.

Conclusion

This Pear & Honey Galette Cake offers the perfect blend of rustic charm and refined flavour. Its simple assembly belies an elegant presentation, making it suitable for both casual gatherings and special occasions. The harmonious interplay of flaky crust, tender pears and aromatic honey syrup ensures every bite delights the senses. Enjoy this versatile dessert at its freshest—warm from the oven or cooled for a leisurely afternoon treat.