Rosemary Honey Pear Galette

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Author: Delphine Fortin
Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Category: Cakes and pies
Diet: Vegetarian

This rosemary honey pear galette is an easy pear tart recipe, featuring an irresistible flaky crust and some juicy pears infused in a rosemary honey syrup. A subtle and elegant rustic pie to celebrate fall, and that you can also make year-round for any occasion you’d like.

Ingredients

Scale

For the crust:

1 ½ cup (190g) all-purpose flour
¼ teaspoon salt
3 Tablespoons (45g) granulated sugar
½ cup (115g) cold unsalted butter, diced
¼ cup (60 ml) ice water, plus more as needed
1 egg, beaten, for brushing
2 Tablespoons granulated sugar, for brushing

For the filling:

4–5 pears, peeled, cored and sliced
½ lemon, freshly squeezed
2 teaspoons fresh rosemary, chopped
⅓ cup (80 ml) Tablespoons honey
⅓ cup (80 ml) water
3 Tablespoons almond meal

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Instructions

For the crust:

In a medium bowl, whisk the flour, sugar and salt together. Cut in the cold butter until the mixture resembles coarse, pea-sized crumbs. Add ice cold water, and gently knead the dough a few times in the bowl until it all comes together.
Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic bag and refrigerate for 30 minutes to 1 hour.

For the filling:

Preheat the oven to 425°F (200°C), and line a large baking sheet with parchment paper. Set aside.
For the syrup, add the honey, water and rosemary into a small saucepan over medium heat. Stir until the honey is dissolved and thickens, about 10-15 minutes.
Slice the pears and drizzle with lemon juice to prevent them from turning brown (oxidization process) until ready to use.
On a lightly floured surface, roll the dough into a 12-inch (30 cm) circle. Trim the rim of the circle if needed, in order to make a clean cut. Transfer the dough to the prepared baking sheet, and spread the almond meal* onto the crust, leaving a 2 to 3-inch (5-7 cm) border all around. Display the pear slices on top, and gently brush the rosemary honey syrup** all over the pears.
Gently fold the edges of the dough over the fruits, overlapping the dough as necessary. Press gently to seal the edges. Brush the crust with the beaten egg, and sprinkle with sugar on top.
Bake for about 35 minutes, or until the crust is golden brown. Remove from the oven and allow to cool slightly before serving. Enjoy with a scoop of vanilla ice cream.

Notes

* Instead of almond meal, you can use ground walnuts or hazelnut meal, for a slightly different version. The use of ground nuts at the bottom of the crust helps to prevent the fruits from soaking through the dough.

** If there is any syrup leftovers, use it onto the pears after baking for an additional glaze and sweet touch.