Gluten-Free Pear & Almond Galette
This gluten-free pear and almond galette is a delicious, wholesome dessert. Sweet, juicy pears are rich in fibre and vitamin C, supporting digestion and immune health. Almonds provide heart-healthy fats, plant-based protein and vitamin E, which offers antioxidant protection. Their monounsaturated fats help lower bad cholesterol, while the protein provides amino acids to support muscle growth and repair.
Servings
4
Prep time
Cook time
Recipe
Gluten-Free, Vegetarian
Ingredients
- 2½ cups gluten-free all-purpose flour, plus extra for dusting
- ½ tsp sea salt
- 1 tbsp coconut sugar, plus extra for sprinkling
- 225g cold organic butter, cut into cubes
- 1 tsp apple-cider vinegar
- 1/3 cup cold water
- 1 egg, whisked for egg wash (or use milk)
- ½ tsp ground cinnamon
- 200g cream cheese, room temperature
- 2 tbsp raw honey
- 1 tsp pure vanilla extract
- 4 pears, sliced
- 2 tbsp coconut sugar, extra for topping
- 1⁄3 cup sliced almonds, roughly chopped
- coconut or vanilla ice cream or yoghurt with a drizzle of honey
Method
- To make the crust, place fl our, salt and coconut sugar in your food processor and pulse to combine. Add cold butter cubes (straight from the fridge) evenly around your food processor and pulse until you have a crumbly mixture. Slowly drizzle in apple-cider vinegar and then cold water, until the mixture starts coming together, so when you pinch it, it sticks together. Don’t over-mix it — you want to allow it to come together like a ball.
- Place the dough on a floured surface and then halve it. Wrap and freeze one half for another pie. Wrap the other half and then put in the fridge for 30 mins.
- Then roll it out on a lightly floured piece of baking paper. Your crust should be around 30cm round and ½cm thick. If your dough starts to crack, you can patch it up and gently roll over it.
- Preheat your oven to 170°C fan-forced.
- Place cream cheese, cinnamon, honey and vanilla in a bowl, and mix until well combined.
- Spread the mixture onto the circle of dough using a spatula. Leave a 5cm border of dough.
- Cut the pears in half and remove the cores with a melon baller. Lay pears cut-side down and slice thinly vertically, stopping 2cm from the stem so the pear slices stay attached at the stem end
- Arrange the sliced pears onto the cream cheese mixture
- Fold the border of the dough over onto the pear to form a crust, pleating it as you go around.
- Top with sliced almond.
- Drizzle the pear with honey. Brush the edges of the crust with egg wash and sprinkle with coconut sugar
- Bake the galette for 45-50 mins or until the crust is golden brown.
- Allow the galette to cool completely before serving. Delicious served with coconut or vanilla ice cream or yoghurt drizzled in honey.
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