In my opinion, there are a lot of dishes that could qualify as dessert even if they are labeled as breakfast food. Chocolate muffins, pumpkin bread, croissants…most likely I will have, for example, a chocolate muffin for breakfast one morning and then as an afternoon snack two days later. These foods have the ability to defy traditional food norms and pride themselves on the ability to be eaten for every meal possible.
Galettes definitely fall into the category of “Do I eat this at 8am or 8pm” treats. Galettes are a French tart that require way less maintenance than a traditional tart or even a pie because you can make them without a pie dish, tart shell, or even a rolling pin. They look super rustic and because they’re so effortless, I think they look that much prettier! Pear and Almond Galettes are probably my favorite version (although I can’t say I’ve tried too many other varieties). My dad’s side of the family loves sending those Harry and David Royal Pears during the holidays so we had a ton of fruit sitting in the fridge. I figured I would use some and turn them into a galette!
The best thing about galettes (much like pies or tarts) is that you can really use whatever fruit you have in your fridge or whatever is in season! Peach or blueberry galettes for the summer, apple in the fall or even a savory sweet potato version for Thanksgiving. The only limitation is that you should only use fruit that would typically be baked in an oven and can withstand heat. Apples, berries, apricots? Yes. Grapes, Oranges, watermelon…definitely not.
Galettes are essentially made with a single layer of dough (usually a lit bit more moist and workable than a pie crust) and then layered fruit and filling in the middle, leaving about a 1” border. You then fold the excess dough over the fruit, so that most of the fruit still shows. It lays flat on a baking sheet and that’s it! I flattened the dough with my hands right onto a parchment lined baking sheet so you don’t even need a rolling pin or wooden cutting board to make this perfect!
I didn’t give an approximation of how many servings this galette makes because it totally depends on how big your slices are. I could EASILY eat half a galette for breakfast (not because they’re small in size, but just because I stocked up on oversized sweaters from Loft during their after-Christmas sale and am not too concerned about calorie counting at the moment). However, if you really care, this will probably serve ABOUT eight people, but you could give really skinny slices for 16 disappointed and hungry people.
The recipe posted is one of my favorite galette recipes to follow! The combination of a little lemon zest and juice to prevent the pears from browning was perfect without being overpowering. I would add more spices to the pear mixture and add a little more almond extract to the filling on the crust. If you want an easy blend of spices, or you’re not really sure what the difference is between cloves/allspice/nutmeg/cinnamon, buy pumpkin pie spice! It has a little bit of all of those mixed in, so you really can’t go wrong with it!
The great thing about galettes, as I’ve mentioned, is that they don’t require a tart shell or pie dish. So for college students, people who have small kitchens, or those who don’t know Ina Garten’s entire biography, this is a great pastry for the beginner baker. It’s nearly impossible to mess up and if you do, the rustic look allows you to pretend that you meant for it to look a little messy 🙂
Recipe (adapted from Epicurous)
Pastry: 1 ¼ cup almond flour
2 tablespoon brown sugar
¼ teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
5 tablespoons butter
¼ cup plus 2 tablespoons almond milk
1/2 teaspoon pure almond extract
¼ teaspoon vanilla
1 large egg
3 tablespoons powdered sugar
4 tablespoons finely ground almonds
2 tablespoons melted butter
¼ teaspoon almond extract
2 tablespoons fresh lemon juice
1 teaspoon fresh grated lemon zest
1/3 cup brown sugar
¼ teaspoon cinnamon
1/8 teaspoon nutmeg
2 teaspoons butter, crumbled on top
Mix all of the dry ingredients together until the chilled butter is incorporated into the crust and resembles peas. If you don’t have almond flour on hand or an extra $11 to buy a small bag of it, you can just pulse whole almonds in a food processor until they are super finely ground. It is LITERALLY the same thing!
Sift the powdered sugar into a bowl to pretend lumps in the cream. Mix in the rest of the ingredients for the cream together. If possible, use a room temperature egg so that it incorporates better into the cream.
Slice the apples into 1/4″ thick slices. Sprinkle lemon juice on cut slices to prevent browning. Toss spices into the mixture.
Line a cookie sheet with parchment paper. Spread out dough into a 1/2″ thick circle using your hands or a rolling pin. Spread cream into the center of the dough- it will be a relatively thick layer.
Arrange the pears in a circular pattern on flattened dough on top of the cream, leaving about a 1.5″ edge to fold over. Fold edge over onto the pears to create a crust.
Bake for 400 degrees, 20-25 mins. Broil for an extra 5 mins. Serve hot or chilled.