his rustic Gluten-Free Pear Galette combines a flaky homemade gluten-free pie crust with sweet, cinnamon-spiced pears for an elegant yet simple dessert. The free-form tart showcases juicy fresh pears wrapped in a buttery crust, making it perfect for holidays, family gatherings, or an everyday seasonal treat.
Prep Time
30 minutes
Bake Time
40 minutes
Total Time
1 hour 10 minutes
Yield
8 servings
Pie Crust
¾ cup plus 2 tablespoons tapioca flour, plus additional for dusting
¾ cup cornstarch
¼ cup plus 2 tablespoons superfine brown rice flour
¼ cup oat flour
2 teaspoons granulated sugar
¼ teaspoon sea salt
1½ teaspoons xanthan gum
1 cup cold salted butter, diced (2 sticks)
3 large eggs
Pear Filling
4 cups thinly sliced pears
2 teaspoons fresh lemon juice
½ cup granulated sugar
Zest of 1 lemon
¼ teaspoon salt
¾ teaspoon ground cinnamon
Egg Wash
1 large egg
1 tablespoon water
Prepare the Gluten-Free Pie Crust
In a large mixing bowl, whisk together the tapioca flour, cornstarch, brown rice flour, oat flour, sugar, salt, and xanthan gum until evenly combined.
Add the cold diced butter and work it into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Add the eggs and mix until the dough comes together. If needed, gently knead the dough a few times to form a smooth ball.
Shape the dough into a disk, wrap it tightly, and refrigerate for at least 30 minutes before rolling.
Prepare the Pear Filling
In a medium bowl, combine the sliced pears, lemon juice, sugar, lemon zest, salt, and cinnamon.
Toss gently until the pears are evenly coated with the sugar and spices. Set aside while rolling the dough.
Roll the Dough
Preheat the oven to 375°F.
Place the chilled dough on a sheet of parchment paper lightly dusted with tapioca flour.
Dust the top of the dough lightly with additional tapioca flour and place a second sheet of parchment paper over it.
Roll the dough into a circle approximately 12 to 14 inches in diameter and about ¼-inch thick.
Remove the top sheet of parchment paper.
Assemble the Galette
Arrange the pear filling in the center of the dough, leaving a 4 to 5-inch border around the edges.
Spread the pears evenly, creating a slightly mounded center.
Carefully fold the edges of the dough over the filling, overlapping sections as needed to create a rustic appearance.
In a small bowl, whisk together the egg and water. Brush the exposed crust with the egg wash for a beautiful golden finish.
Bake the Galette
Transfer the parchment paper and assembled galette onto a baking sheet.
Bake for approximately 40 minutes, or until the crust is golden brown and the pear filling is bubbling.
Allow the galette to cool on the baking sheet for at least 15 minutes before slicing and serving.
Oven temperatures can vary, so begin checking the galette after 35 minutes.
Firm-ripe pears such as Bosc, Anjou, or Bartlett work particularly well in this recipe.
For extra flavor, sprinkle the filling with a pinch of nutmeg or cardamom.
Serve warm with vanilla ice cream, whipped cream, or a drizzle of caramel sauce.
If the dough becomes too soft while assembling, place it in the refrigerator for 10 to 15 minutes before baking.
Store leftovers covered in the refrigerator for up to 3 days.
