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Pear Sage Galette with an Olive Oil Crust

Course: Dessert
Keyword: dairy-free, pear, pie, vegan option

Ingredients

Crust:

  • 1 ½ c/180g all-purpose flour
  • 2 tbs/25g granulated sugar
  • 1 tsp/4g baking powder
  • 1/8 tsp salt
  • 3 tbs/45ml orange flavoured olive oil* Sepay Groves Blood Orange
  • 3 tbs/45ml pungent olive oil Il Fiorello Taggiesca
  • 4 ½ tbs/67ml cold water

Filling:

  • 4/700 g Bosc Pears
  • 2 tbs/30ml lemon juice
  • 3 tbs/38g brown sugar
  • 2 tbs/15g all-pupose flour
  • 2 sage leaves

Glaze:

  • 1 egg white
  • 1 tbs/15ml water
  • 1 tbs/13g granulated sugar

Instructions

Make crust

  • Combine flour, sugar, baking powder, and salt. Cut in olive oils with two knives (use a cross angle) or a pastry blender.
  • When olive oil is in pea size clumps, add water and cut in similarly until pastry is a shaggy mass. If pastry isn’t coming together you can add more water ½ tbs at a time.
  • Using your hands, form the pastry into one cohesive mass. Cover with plastic wrap and refrigerate for at least 1 hour.

Prepare filling

  • Slice pears into 1/8” thick pieces longitudinally (leave the peel on). Mince 2 sage leaves.
  • Toss pears with minced sage, lemon juice, brown sugar, and flour. Set aside.
  • Preheat oven to 350F.
  • Role pastry between two sheets of lightly floured parchment into a 14-16” circle ¼” thick. Use a plate to trace a perfect circle or leave edges for a rustic look. Remove top layer of parchment. Place rolled pastry on a baking sheet – leaving the bottom layer of parchment as it is. It is ok if the edges of the pastry are over the side of the sheet at this point.
  • Heap or carefully arrange pear mix into center 10” 0r 11” of pastry. Flatten to about the same thickness throughout. Using the parchment to help lift, fold the edges of the pastry over the pears to form 6 sides (pulling the parchment back flat after). Press of the areas of overlap to adhere them together.
  • Skip this step if making vegan. Whisk egg white with water. Brush onto all exposed pastry lightly. Sprinkle a fine layer of granulated sugar on top.**
  • Bake for 40-50 minutes, until pastry is golden-brown and filling is bubbling. Allow to cool for at least 20 minutes before serving. Excellent with a dollop of crème fraiche or whipped cream.

Notes

*If you don’t have access to an orange flavoured or orange/mandarin co-milled olive oil (my local products were Sepay Grove's Blood Orange infused Olive Oil or Il Fiorello's Mandarin Co-milled Olive Oil, use 6 tbs pungent olive oil and add 2 tsp orange zest.
**Extra option: brush a few small sage leaves with egg white mixture and place on the pastry or filling before sprinkling with sugar. This will create a candied sage effect for a more sophisticated galette.
While I adapted everything very heavily, I did use this recipe as a guide for my olive oil crust.