Sklar’s Pear Galette

February 18, 2026

Jill Melton

A galette is a rustic, free form pastry (typically puff pastry) folded over a fruit or nut filling. Here, we use refrigerated pie dough, but you can make your own, or use puff pastry as well. Firm pears work best here, such as Bosc or Anjou. We like it served with this Salted Caramel Sauce.

Ingredients

1 pre-made refrigerated pie crust dough

2 tablespoons packed brown sugar

1 tablespoon cornstarch

½ teaspoon ground cinnamon

⅛ teaspoon salt

1 tablespoon lemon juice

4 medium pears, peeled and sliced

1 tablespoon butter

1 large egg

1 tablespoon water

granulated sugar

Preparation

Preheat oven to 400 F. Lay pie crust dough on a piece of parchment paper and use a rolling pin to roll it into a 12” diameter circle. Transfer the parchment paper with the dough circle onto a rimmed baking sheet.
In a large mixing bowl, combine brown sugar, cornstarch, cinnamon, and salt.. Add lemon juice and stir until well mixed. Add the sliced pears and stir until they are coated in the brown sugar mixture. Arrange the pears on top of the pie crust dough, leaving a 2-inch border around the outside. Fold the outside edge of the pie crust dough up and over the edges of the filling. Drop little bits of the butter over top of the pear filling.
Combine 1 egg and 1 tablespoon of water. Mix well with a fork. Use a pastry brush to paint the egg wash over the folded crust dough. Sprinkle the two teaspoons of sugar all over the egg washed crust and the pears in the center of the galette. Place the baking sheet in the heated oven and bake for 35-40 minutes until the crust is golden and the pears are hot and bubbly. Transfer the parchment with the galette onto a cooling rack and let it cool for at least 20 minutes before slicing.

Sklar’s Pear Galette

Jill Melton

Ingredients

Preparation

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