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Pear & Honey Galette Cake

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A rustic French‐style galette featuring a flaky, buttery crust topped with juicy pears infused in a rosemary honey syrup.

Ingredients

Scale
  • 1½ cups (190 g) all-purpose flour
  • ¼ tsp salt
  • 3 Tbsp (45 g) granulated sugar
  • ½ cup (115 g) cold unsalted butter, diced
  • ¼ cup (60 ml) ice water, plus more as needed
  • 1 egg, beaten (for egg wash)
  • 2 Tbsp granulated sugar (for brushing)
  • 4–5 pears, peeled, cored and thinly sliced
  • ½ lemon, juiced
  • 2 tsp fresh rosemary, chopped
  • ⅓ cup (80 ml) honey
  • ⅓ cup (80 ml) water
  • 3 Tbsp almond meal (or ground walnuts/hazelnuts)

Instructions

  1. In a bowl, whisk together flour, 3 Tbsp sugar and salt. Cut in cold butter until mixture resembles coarse crumbs. Add ice water and gently knead until dough comes together.
  2. Form dough into a disk, wrap and refrigerate for 30 min to 1 hr.
  3. Preheat oven to 425 °F (200 °C). Line a baking sheet with parchment.
  4. Meanwhile, in a small saucepan over medium heat, combine honey, water and rosemary. Stir until honey dissolves and syrup thickens, about 10–15 min.
  5. On a lightly floured surface, roll dough into a 12-inch circle. Transfer to prepared sheet. Sprinkle almond meal in center, leaving a 2–3 in border.
  6. Arrange pear slices over almond meal, drizzle with rosemary honey syrup, folding edges of dough over fruit. Brush crust with beaten egg and sprinkle with 2 Tbsp sugar.
  7. Bake until crust is golden and fruit is bubbly, about 35 min. Let cool slightly before serving.

Notes

  • Instead of almond meal, use ground walnuts or hazelnut meal to prevent soggy crust.
  • If extra syrup remains, brush over the baked galette for added glaze.

Nutrition

Keywords: pear, honey, galette, rosemary, dessert, French

Find it online: https://recipesfoodeasy.com/pear-honey-galette-cake/