“Galettes are my personal go-to in November and December, when I want a dessert that’s rustic, fruit-forward and looks lovely on a holiday table,” says Kira O’Donnell Babich, owner of Real Pie Company. Here, Babich shares her recipe for a roasted pear and cranberry galette. “Roasting intensifies the pears’ honeyed sweetness, which is a great foil for the bright tartness of cranberries. This is just a pretty, simple, delicious dessert that is perfect for the holidays.”
- 1 refrigerated pie dough disc, approximately 1 pound (use your favorite recipe)
- Flour for rolling dough
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons cornstarch
- 4 small or 3 large ripe pears, peeled, cored and cut into eighths
- 1 cup fresh or frozen cranberries
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon orange zest
- Melted butter for brushing the galette
- Granulated sugar for sprinkling on galette
Remove pie dough disc from refrigerator. Dust a flat kitchen surface with flour and carefully roll out disc into a 1/8-inch-thick circle. Place on a sheet pan (on parchment paper, if possible) and refrigerate.
In a small bowl, mix together white and brown sugars, cinnamon and cornstarch. Set aside.
In a large bowl, toss pear slices with cranberries, lemon juice and orange zest. Add sugar mixture to fruit and mix well. Let sit for 10 minutes, then mix once more before proceeding.
Retrieve sheet pan with dough circle from refrigerator and place on countertop. With your fingers or a slotted spoon, remove fruit from bowl, leaving any liquid in bowl. Place fruit in a mound in center of dough circle. Flatten/arrange fruit so you have a 3½-inch dough “border” around the fruit.
Working quickly, begin raising the dough over the fruit by grasping the edges of the dough, lifting up and “pleating” the dough as you lay it gently back over the mounded fruit. Be careful not to tear, stretch or poke holes in the dough as you work. Continue until all dough lies snugly over the fruit and about 30–40% percent of the fruit peeks through the new circle created by the dough pleats.
With a pastry brush, liberally brush melted butter over the exposed dough surface. Then generously sprinkle granulated sugar over the buttered dough. Finally, carefully pour all the reserved fruit liquid over the fruit in the galette, trying to avoid getting any on the buttered/sugared dough.
Place galette (still on sheet pan) in freezer. (Do not cover with plastic wrap.) This step is not critical, but it will help galette maintain its shape and help prevent against leakage when galette is baking. (It also allows you to make the galette up to 3 days before you want to bake it.)
When ready to bake, place sheet pan with galette into preheated 375-degree oven. If you have a pizza stone, use it! It will help the bottom crisp up nicely. Bake until crust is deep, dark golden brown and fruit juices are bubbling, approximately 1 hour and 15 minutes.
Remove from oven and let cool at least 30–40 minutes before slicing. Serves 8 easily.