This easy Puff Pastry Pear Galette uses 8 simple ingredients to make the ultimate flakey crust and gooey cinnamon ginger fruit center. Great for baking beginners.
- 2 tbsp brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 2 medium Bartlett Pears
- Juice of half a lemon, about 1 tbsp lemon juice
- 1 vegan puff pastry sheet
- 3 tbsp apple butter, or favorite jam
- 1 tbsp vegan stick butter, diced into small cubes (optional)
- 2 tsp raw sugar/turbinado sugar (optional)
- 2 tbsp plant based milk, I used almond milk
- Pinch of salt
Optional Sweet Peanut Miso Sauce
- 2 tbsp natural peanut butter, salted
- 1 tbsp maple syrup
- 1 tsp miso paste
- 2–3 tbsp water
- Make sure to thaw your puff pastry according to package instructions before starting this recipe. Once thawed, if not handling right away, make sure to refrigerate and keep cold until it’s time to roll it out.
- Preheat oven to 400F. In a small bowl combine the sugar, cinnamon, ginger and a pinch of salt then whisk together.
- Cut the pears in half and scoop out the seeds in the center with a round teaspoon or melon baller. Cut the halves in half lengthwise and thinly slice each quarter. Fan the pears out on a cutting board and squeeze lemon juice overtop. Brush or use your hands to make sure they are coated evenly.
- Lightly dust a piece of parchment paper with flour and place the puff pastry on top. Sprinkle the top of the pastry with flour and then roll out the puff pastry with a rolling pin. Using a knife, round off the edges of the dough to make a circle. Then, score a 2-inch border within the edges to use as a guide for the filling.
- Evenly spread the apple butter within the border and sprinkle the apple butter with a 1/3 of the sugar mixture. Next, layer the pear slices in your desired pattern over the apple butter, making sure to stay within the border.
- Evenly sprinkle the remaining sugar on top of the pears, then fold the edges up and over to create a crust. Each edge you pull will overlap each other. Press the edges lightly together to seal.
- If using butter, add the small cubes on top of the pear filling. Lightly brush the edges with plant based milk then sprinkle them with some raw sugar.
- Place the pastry in the oven and bake for 15 minutes. You will see the edges puff up, take a spatula and lightly press down on the puff pastry edges and bake for an extra 10 minutes. I like my edges to be less puffy, so I will lightly press down on the puff pastry again once it is out of the oven, then allow to cool completely before slicing and serving.
- For the sauce, whisk the sweet peanut miso sauce ingredients together in a bowl and adjust with more water as needed until it is at the consistency you like, then drizzle over top when serving.
Make sure to thaw your puff pastry! Follow the package instructions for recommended thawing times (usually 30-40 minutes). If not handling immediately after thawing, make sure to keep it cold in the fridge until you finish prepping your ingredients.
Don’t overwork the dough. We want the dough to remain cool. If you keep touching it with your hands or leave it out too long at room temperature the fat in the dough will melt and it won’t have as many layers when baked.
Cut your pears thin! Thin slices will ensure that the filling cooks evenly so you get a gooey tender center.
Swap the fruit. Feel free to swap the pears for your favorite baking apples (Granny Smith and Pink Lady Apples work great). This also works with peaches, apricots, and plums. If the fruit you swap with is juice, you may wish to coat your fruit with some cornstarch to absorb excess liquid.
Spread the sugar evenly. Try to avoid big clumps of sugar thrown on your pears. Evenly sprinkle so that all pear slices are properly coated.
For more indulgence, don’t skip the butter. A few cubes of butter can help make the center of the dessert extra gooey. I made it dairy-free by using Miyoko’s butter.
Keywords: puff pastry galette, puff pastry pear galette