0
0
Subtotal: $0.00
No products in the cart.

Pear Galette- gluten free, grain free, refined sugar free and blood sugar friendly!

This pear galette is such an easy dessert and traditional eaters won’t guess that is it gluten-free, grain-free, refined sugar-free, and blood sugar-friendly! Using a tender, buttery crust and ripe pears, this dessert comes together in minutes, especially if you make several crusts ahead of time and have them saved in the refrigerator or freezer. Use this recipe for any ripe stone fruit or berries too!

If you enjoy this Pear Galette recipe you may also like; Pumpkin Pie, Cherry Hand Pies, or this Low Sugar Apple Crumble.

Why You’ll Love This Recipe

What’s not to love about roasted pears tucked into a nice and crispy pastry crust. Gluten free, refined sugar free and absolutely yummy. Pears make the perfect filling, a nice change of pace from apples. These easy to follow instructions will have you indulging on a blood sugar friendly dessert in no time.

Ingredients

Make the crust

  • Almond flour – I used almond flour but you can also use cashew flour.
  • Lupin flour – Lupin flour is a great low carb flour to add substance to the crust.
  • Arrowroot powder – Arrowroot powder helps thicken up the crust.
  • Cinnamon – Cinnamon adds a touch of sweetness.
  • Grass-fed butter – Use grass-fed butter or ghee.
  • Ice water  – Place the water in the fridge or freezer before you begin to prepare the galette.

Make the Filling

  • Ripe pears – Sliced or cubed pears are great or use your choice of fruit: berries, stone fruit, or figs.
  • Allulose – Allulose sweetens up the filling.
  • Arrowroot – Arrowroot helps thicken up the filling as very ripe pears and berries will have lots of juice. Use less arrowroot for drier fruit like blueberries, apples, figs, and raspberries.
  • Sea salt – A touch of sea salt enhances the flavor.
  • Spices – Cinnamon and cardamom add to the taste of the filling.

Brush the pastry

  • Egg – Any kind of egg, beaten, is fine for the glaze.
  • Allulose – A touch of allulose to sweeten up the glaze.

Equipment

How To Make This Pear Galette

Make the crust

  • In the bowl of a food processor, add almond flour, lupin flour, arrowroot and cinnamon. Pulse to mix very well.
  • Add very cold diced butter to the flour mixture. Pulse to incorporate. Stop pulsing when you still see chunks of butter but they are just smaller.
  • Dribble 6 tbsp of ice-cold water into the food processor as you pulse. If your food processor has a hole in the stopper, you can pour the water in there. The idea is that you still have pieces of butter remaining that will create a tender crust when baked. At this point, the crust should be slightly tacky and mostly held together. If yours is still dry, you may need to add up to a couple more tablespoons of water. The crust should not be wet, so only use more water if absolutely necessary.
  • Gather the dough into a circle and wrap tightly in plastic wrap or a beeswax wrap.
  • Refrigerate at least 30 minutes or until you are ready to assemble your galette. I make several crusts at a time and store them wrapped and ready for easy pies and galettes!

Roll out the crust

  • Preheat the oven to 400 Fahrenheit.
  • Roll the dough between two sheets of parchment paper until you have a 12-inch round (it can be ragged).
  • Transfer the parchment paper with the dough on it to a sheet pan and chill while preparing the filling.

Make the filling

  • In a small bowl, whisk together allulose and spices.
  • Peel and slice the pears.
  • Completely coat the pears in the dry mixture.
  • Pile fruit onto the dough circle, leaving a 1½-2 inch border. Gently fold the pastry over the fruit, pleating to hold it in (it doesn’t have to be perfect!).
  • Brush pastry generously with a beaten egg. Sprinkle crust with allulose.
  • Bake for 35 to 45 minutes, until the filling bubbles and the crust is golden. Cool for at least 15 minutes. Serve warm or at room temperature. Enjoy!

Storage

Store leftover pear galette in an airtight container in the fridge for 3-4 days. You can freeze leftovers for up to 3 months. Defrost in the fridge overnight and then serve.

Pro Tips

Here are a few things you can do to make sure your pear galette turns out every time.

  • Pick the pears up a few days before you want to make this galette so they have time to ripen.
  • Place the water for the crust in the fridge or freezer before you begin to prepare the galette so it can get very cold.
  • If you have the time, prepare the dough a few days ahead of time and store it in the fridge so you can quickly prepare the galette.
  • Try different combinations of fruit; use pears and apples or a variety of berries.

FAQs

How do you keep the bottom of a galette from getting soggy?

You can brush the interior of the crust with egg wash to help prevent it from getting soggy. Once the galette is done baking it also helps to place it on a cooling rack so air can circulate underneath.

Is galette dough the same as pie dough?

They are similar however galette dough is baked on a sheet pan while pie dough is baked on a pie plate.

Can you make galette the day before?

Yes, you can prepare the galette the day before or up to 3 days before you want to serve it. If you want to serve it warm you can place it in the oven for a few minutes.

Did you make this recipe? If you did, please tag me and share on Instagram!

pear galette

Pear Galette- gluten free, grain free, refined sugar free and blood sugar friendly!

Beth Bollinger of Nest Wellness
This pear galette is such an easy dessert and traditional eaters won't guess that is it gluten free, grain free, refined sugar free and blood sugar friendly! Using this tender, buttery crust and ripe pears, this dessert comes together in minutes, especially if you make several crusts ahead of time and have them saved in the refrigerator or freezer. Use this recipe for any ripe stone fruit or berries too!
4.38 from 8 votes
Prep Time 25 minutes
Cook Time 45 minutes
Course Dessert, Sweet Treats
Servings 8
Calories 334 kcal

Equipment

  • food processor
  • plastic wrap
  • mixing bowl
  • parchment paper
  • sheet pan

Ingredients
 

Make the crust

  • 1 cup almond flour or cashew flour
  • 3/4 cup lupin flour
  • 1 tbsp arrowroot powder
  • 2 tsp cinnamon
  • 6 tbsp grass fed butter or ghee
  • 6-8 tbsp ice water 

Make the Filling

  • 3 cups ripe pears (about 4 pears) sliced or cubed or fruit of choice: berries, stone fruit, figs
  • 1/2 cup allulose
  • 4 tbsp arrowroot this is a good amount for very ripe pears and juicy berries. Use just 2 tbsp arrowroot for drier fruit like blueberries, apples, figs and raspberries.
  • pinch sea salt
  • 1 tsp cinnamon
  • 1/2 tsp cardamom 

Brush the pastry

  • 1 egg, beaten
  • 1 tsp allulose

Instructions
 

Make the crust

  • In the bowl of a food processor, add almond flour, lupin flour, arrowroot and cinnamon. Pulse to mix very well.
  • Add very cold diced butter to the flour mixture. Pulse to incorporate. Stop pulsing when you still see chunks of butter but they are just smaller.
  • Dribble 6 tbsp of ice cold water into the food processor as you pulse. If your food processor has a hole in the stopper, you can pour the water in there. The idea is that you still have pieces of butter remaining that will create a tender crust when baked. At this point, the crust should be slightly tacky and mostly held together. If yours is still dry, you may need to add up to a couple more tablespoons water. The crust should not be wet, though so only use more water if absolutely necessary.
  • Gather the dough into a circle and wrap tightly in plastic wrap or a beeswax wrap.
  • Refrigerate at least 30 minutes or until you are ready to assemble your galette. I make several crusts at a time and store them wrapped and ready for easy pies and galettes!

Roll out the crust

  • Preheat the oven to 400F.
  • Roll the dough between two sheets of parchment paper until you have a 12-inch round (it can be ragged).
  • Transfer the parchment paper with the dough on it to a sheet pan and chill while preparing the filling.

Make the filling

  • In a small bowl, whisk together allulose and spices.
  • Peel and slice the pears.
  • Completely coat the pears in the dry mixture.
  • Pile fruit onto the dough circle, leaving a 1½-2 inch border. Gently fold the pastry over the fruit, pleating to hold it in (it doesn't have to be perfect!).
  • Brush pastry generously with a beaten egg. Sprinkle crust with allulose.
  • Bake for 35 to 45 minutes, until the filling bubbles and the crust is golden. Cool for at least 15 minutes. Serve warm or at room temperature. Enjoy!

Notes

my glucose response to a slice of pear galette eaten alone
my glucose response to a slice of pear galette eaten alone
Shopping Cart
Scroll to Top