Pear & Cranberry Galette

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Pear, Cranberry GaletteGalettes are perfect for when you’re in the mood for pie, but don’t feel like wrestling with two crusts.  They have a rustic elegance.  If you’ve tucked away some pie dough in the freezer, you can put one together in nearly no time.  I also like the ratio of crust to fruit filling – – being a fan of more crust to fruit in nearly every case.

I was a little worried when I sliced the Bosc Pear as they were quite firm.  I imagined a crunchy pie filling, which really is not what one is after, but they softened and sweetened beautifully in the oven.  Pies, by the way, are excellent candidates for using unrefined sugars.  Stevia powder stands in well for sugar and maple syrup and agave nectar also work nicely while adding their unique flavors to the party.

Cut PearsPear & Cranberry Galette
1 Galette; Serves 4-6

1 recipe for single crust whole wheat pie dough (this recipe is double what you need here; freeze the other half or make 2 galettes; use vegan shortening instead of butter)
2 Bosc pears, thinly sliced (remove seeds and stems)
1/4 cup agave nectar
2 tbsp. orange juice
1/2 tsp. stevia powder
1/2 tsp. cinnamon
2 tbsp. whole wheat flour
pinch of salt
1/4 cup fresh or frozen cranberries
A sprinkling of Demerara sugar (optional)

Preheat the oven to 400F and line a large baking sheet with parchment paper.

In a large bowl, gently mix together the pears, agave nectar, orange juice, stevia powder, cinnamon, flour, cranberries and salt.  On a lightly floured surface, roll the dough into a 14″ circle.  Transfer the crust to the baking sheet.

Layer the pear mixture onto the crust, leaving about a 2″ border.  Fold the edges of the crust over the filling.  Sprinkle with Demerara sugar, if desired.

Take a piece of aluminum foil and shape it so that it fits over the opening of the galette – this will keep the pears from getting too dry.  Bake the galette for 30 minutes, then remove the foil and bake for an additional 15-20 minutes.  The pears should be tender and the cranberries juicy and bursting.

Remove galette from the oven and let rest until the liquid gels a little.  Cut into 4 or 6 slices.

Slice of Pear Galette(This recipe comes from Vegan Pie in the Sky, by Isa Chandra Moskowitz and Terry Hope Romero.  I used a whole wheat crust, used agave nectar and stevia instead of sugar and added orange juice to the filling.  Walnuts would also make a nice addition to the filling.)

Pear, Cranberry Galette Aerial

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  1. I love how simple yet elegant this is – be perfect to whip out for a dinner party.

  2. shaanthz says:

    Luv the rustic look……..must be delicious too.

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