easy galette

As delicious and impressive as pie, but half the work! This homemade pear galette is the easiest fall dessert.

Pear Galette

refrigerated pie crust dough (I prefer Pillsbury brand*)

sugar

flour

cinnamon

ginger

salt

lemon juice

lemon zest

butter

egg (beaten)

Coarse turbinado sugar or granulated sugar (for sprinkling)

Line a rimmed baking sheet with parchment or a silicone mat and spray with cooking spray. Set aside.

Remove the dough from the refrigerator and let stand for 15 minutes. Place the dough between 2 sheets of lightly floured waxed paper and roll out into an 11-inch circle. Brush off the excess flour. Transfer the dough to the prepared baking sheet, cover with plastic wrap and refrigerate for 15-30 minutes.

Meanwhile, preheat oven to 400 degrees F.

In a large bowl, stir together the pears, sugar, flour, cinnamon, ground ginger, salt, lemon juice and zest. Gently toss the pears to coat.

Arrange the pear filling in the center of the dough, mounding the fruit slightly and leaving a 2-inch border. You can arrange the pears in a spoke pattern or keep it rustic. Gently fold the edges of the dough (outer 2 inches) over the pears, overlapping where necessary and pressing gently. It doesn't have to be perfect. Dot the cold butter onto the top of the pear filling. Brush the dough with the beaten egg (you won’t need all of the egg). Lightly sprinkle sugar over the pears and on the crust.

Bake at 400 degrees F. for about 20 minutes or until crust is golden brown. Transfer the baking sheet to a wire rack to cool for at least 20 minutes. Serve warm or at room temperature. Best served with vanilla ice cream or whipped cream. Enjoy!

An elegant savory galette featuring a golden, flaky pie crust filled with creamy ricotta and Parmesan cheese, fresh herbs, and beautifully layered, thinly sliced zucchini. Perfect for a light meal or appetizer.

Zucchini Ricotta Galette: Your Go-To Summer Savory Tart

all-purpose flour flour

ice water, plus more as needed

ricotta cheese

Parmesan cheese

chives

parsley

oregano

Salt and pepper,

zucchinis,

Flaky salt and black pepper

egg egg

Make the Pie Crust

In a large mixing bowl, whisk together the flour (or gluten-free flour blend) and salt. Add the frozen, cubed unsalted butter to the flour mixture. Use your fingers, a pastry blender, or a food processor to quickly work the butter into the flour until the mixture resembles coarse crumbs with some larger, hazelnut-sized clumps of butter. Gradually drizzle in the ice water, one tablespoon at a time, mixing gently until the dough just starts to come together. Be careful not to overmix the dough. Gather the dough into a cohesive disc, wrap it tightly in plastic wrap, and chill it in the fridge for at least 30 minutes. This step is crucial for a flaky crust.

Prepare the Filling

While the dough is chilling, prepare the ricotta filling. In a medium-sized bowl, combine the ricotta cheese, finely grated Parmesan cheese, one egg, chopped chives, chopped parsley, and dried oregano. Season generously with salt and pepper to taste. Stir all the ingredients together until the mixture is smooth and well combined. Set aside.

Prep the Zucchini and Egg Wash

While the dough continues to chill, prepare your zucchini. Using a mandoline (or a very sharp knife), thinly slice the three medium zucchinis into uniform rounds. For the egg wash, in a small bowl, beat together 1 whole egg and 1 egg yolk until well combined. This will give your crust a beautiful golden shine.

Roll Out the Dough

Preheat your oven to 425°F (220°C). On a lightly floured surface (or between two sheets of parchment paper), roll out the chilled dough into a large 14-inch (about 35 cm) circle. Aim for a thickness of about ¼ inch (0.6 cm). Carefully transfer the rolled-out dough to a baking sheet lined with parchment paper.

Assemble the Galette

Spread the ricotta filling evenly over the center of the rolled-out dough, leaving a generous 2-inch (about 5 cm) border around the edges. Begin layering the thinly sliced zucchini over the ricotta filling, arranging them in neat, concentric circles. Overlap the slices slightly as you work your way inward from the edge of the filling. Once the zucchini is arranged, season the top liberally with flaky salt and freshly ground black pepper. Carefully fold the exposed edges of the pie crust over the filling, pleating the dough as needed to create a rustic, free-form border. Brush the folded crust edges generously with the prepared egg wash.

Bake and Serve

Bake the galette in your preheated oven for about 40 minutes, or until the crust is beautifully golden brown and the filling is set and lightly bubbly. Once baked, remove the galette from the oven and let it cool on the baking sheet for at least 10 minutes before attempting to slice and serve. This cooling time allows the filling to set further, making it easier to cut. Serve warm or at room temperature.

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Pear Galette

Zucchini Ricotta Galette: Your Go-T...

Top 2 easy galette recipes from across the web

The most viewed easy galette recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pear Galette

Zucchini Ricotta Galette: Your Go-T...

The most viewed easy galette recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine