Pears are as comfy cozy on your dinner table as they are on your dessert table–especially the hard green and gold speckled pears I bought up this fall at the Goshen Community Market, which were wonderful in baked goods, like my Vanilla Spiced Pear Muffins, and the galette we’re talking about here. They kept their shape and texture during cooking and delivered a beautifully sweet note without going all sugary. If you are looking for pears for this recipe in your grocery, stick with firm D’Anjou pears or Bosc. Avoid Bartlett—save those for nibbling.

This recipe also includes one of my go-to combinations for making any Autumn dish over-the-top delicious: caramelized onion, roasted garlic and honey. Check it out from September 2017. I used it as a spread for homemade bread back then, but I’ve since discovered that it is useful in a million ways—in the galette, for instance.

And about the galette—it is pretty much like a crostata—meaning one is more French and can be savory or sweet and the other is more Italian and is almost always for dessert. What they have in common is amazing textures and flavor combinations, as well as some convenience—both are made with “free-form crusts”, so if you are not a pie crust perfectionist, no worries. Your end result is supposed to be country rustic. Easy as pie…well, easier.

A couple of things before we get the pie dough rolling—this recipe makes two, 10-inch pie crusts, so you can make two galettes by increasing your filling ingredients or you can store one pie crust away in the frig or freezer for another occasion. You’ll also end up with extra roasted garlic, but you’ll be able to store any extra in your frig for at least a week. And, really, who can’t find a reason to use up extra roasted garlic? The point here is that this method is so incredibly easy (credit goes to chef Didi Emmons from the cookbook Vegetarian Planet) that you’ll end up making this all the time and will always have this ingredient on hand.
So let’s get started.

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I think this galette can serve many purposes—from a savory brunch with scrambled eggs to lunch with a light soup or salad to a dinner for two or an appetizer for six. It will be delicious no matter how you showcase it. Interested in other versions of a galette? I posted a creamy mushroom rustic tart and also one made with pie cherries a couple of years ago. Then a bit later, a galette helped me make the most of leftover Thanksgiving turkey and cranberry sauce—you know Thanksgiving is right around the corner! There’s a scary thought.