Oct 18, 2019 Last Updated 6:31 AM, Nov 9, 2017

Apple and Pear Galette

Chef Kris Morningstar's Apple and Pear Galette.

Galette dough and apple pear gallete filling by Kris Morningstar, Chef of Terrine in Los Angeles, CA.


Yield: 10 servings

Galette Dough:

  • 10.5 oz/300 g all-purpose flour
  • 3.5 oz/100 g granulated sugar
  • 2.5 oz/70 g confectioners’ sugar
  • 3/4 tsp salt
  • 8.8 oz/250 g unsalted butter
  • 1/2 egg, whisked

1. In a stand mixer with the paddle attachment, mix the dry ingredients together. Add the butter and mix until the mixture comes together as a dough. Add egg and mix until incorporated.
Remove from the bowl and knead a couple times. Shape dough in a block, wrap in plastic and chill for an hour.  

2. Roll out dough between two sheets of parchment. Chill sheeted dough.

3. Spray the bottom of an 11” pan/fry pan and line with parchment paper.

Apple Pear Gallete Filling:

  • 3 Granny Smith apples
  • 2 Bosc pears
  • 2 Tbs lemon juice
  • 3.5 oz/100 g granulated sugar

1. Peel core and slice the pears and apples, reserving the peels.

2. Toss the fruit slices with lemon juice and sugar. Allow to rest for 30 minutes.

3. Remove fruit from the liquid, leaving the maceration liquid behind, and place fruit in the galette crust. Fold the crust over the apples at the edge. There will be a hole in the center. Brush the top with egg and bake 45-60 minutes at 350°F until the crust is deep golden.  Remove to cool.


Take the reserved apple peels and maceration liquid and cook to reduce and make sauce. Strain the apple peels from the sauce. Serve the galette with the sauce.


Click here to read more about this and related recipes in the article "Tout Sweet: Reviving the French Classics."

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