This Savory Pear Galette is everything you’re looking for in a comforting, sharable fall dinner, with plenty of star power when it comes to presentation. Made with a gluten-free crust, sweet ripe pears or apples, savory red onion, and a decadent mascarpone filling, this dish has something for everyone.
While there are dozens of delicious sweet ways to cook with seasonal fruit this time of year, there’s no reason to limit your juicy pears and apples to dessert. These fruits pair just as well with cinnamon and sugar as they do with savory thyme and creamy soft cheese. And no one says you can’t follow up a pear galette entrée with a homemade Apple Cider Bundt Cake!
How to Make Gluten-Free Pie Crust
I always make this rustic tart with my gluten-free pie crust recipe. It’s flaky, buttery, and tender, thanks to egg yolks and the perfect blend of three gluten-free flours. Of course, if you’re not avoiding gluten, you can easily use your favorite regular pate brisée recipe.
If you do opt for a gluten-free galette, note that the dough is very delicate. To transfer the rolled dough to the baking sheet for filling and shaping, carefully drape the crust over your rolling pin. Use the rolling pin to quickly but gently place the dough on a parchment paper-lined baking sheet.
If you’re having trouble handling the dough during shaping, you can always place it in the freezer for 10 minutes to firm up before filling your galette.
Gluten-Free Pie Crust:
- 1⅓ cups brown rice flour
- 1 cup gluten-free all-purpose flour blend (I use King Arthur Gluten-Free Flour)
- ½ cup arrowroot flour
- ¼ teaspoon sea salt
- 1 cup unsalted butter, cut into chunks
- 2 egg yolks
- 3 tablespoons ice water, plus more as needed
Savory Pear Fall Tart:
- 2 medium or 4 red pears, sliced into ¼-inch slices
- 8 ounces (227 grams) mascarpone cheese, room temperature
- 142 grams (5 ounces) goat cheese, room temperature
- 2 tablespoons honey, warmed
- 4-6 sprigs fresh thyme, de-stemmed (plus more for optional garnish)
- 1 pie crust [recipe above]
- 1 small red onion, thinly sliced
- 3 tablespoons (48 grams) butter, cubed
- 1 egg
- 2 tablespoons milk
- In a food processor, pulse together the brown rice flour, all-purpose flour, arrowroot flour, and salt to blend.
- Add the butter pieces and pulse a few times, until the butter is the size of peas and the ingredients start to clump and hold together.
- In a small bowl, whisk together the egg yolks and 3 tablespoons of ice water with a fork until smooth. Add the egg mixture to the dough slowly while pulsing until the dough forms a ball. Do not over mix; stop as soon as it begins to clump and there is nearly no flour left. Add more ice water only if needed (you might need more at higher elevations or lower humidity). You need enough moisture to prevent cracking, so add water until the dough is slightly sticky.
- Transfer the dough to a lightly floured surface. Work it gently into a ball then flatten into a 1-inch disk. Wrap in plastic and chill in the fridge for 20-30 minutes.
Prepare the tart:
- Preheat the oven to 375°F, using convection if you have it. Grease or line a baking sheet with parchment paper.
- If you’re concerned the sliced pears will brown, toss them with a squeeze of lemon juice.
- In a medium mixing bowl, thoroughly combine the mascarpone, goat cheese, thyme, and honey.
- On a well-floured work surface, roll out the chilled crust to a rough circle, about 13 to 15 inches in diameter. A thick crust will help you transfer to the baking sheet.
- Gently drape the crust over your rolling pin and use it to carefully transfer the dough to the prepared baking sheet.
- Using the back of a spoon or a rubber spatula, spread the cheese mixture evenly over the crust, leaving a perimeter of 3-4 inches. Cover the cheese with the red onion and pears.
- Gently fold the edges of the dough inwards to shape the galette. If you like, you can garnish the top with more red onion and thyme sprigs.
- Cut the remaining butter into cubes and place around the open part of the tart. Whisk together the egg and milk and brush over the entire surface of the crust
- Bake for 20-25 minutes, until the crust is golden and the thyme sprigs are toasted but not burned. Cool on a wire rack. Serve immediately or store covered in the refrigerator for up to 5 days.
Serves 8 as an appetizer
Savory Pear Filling
This galette filling is a perfect combination of sweet, savory, and seasonal. Soft mascarpone, goat cheese, and thyme make a fluffy, slightly tangy, and just-sweet-enough base layer. Top the cheese with thinly sliced red onion, ripe pears (apples also work), and fresh thyme leaves. Use firm pears such as Bartlett for the best results.
Once your filling is in place, fold the crust in. Be sure to leave an opening in the center of your galette for the classic rustic look. Brush the crust all over with a simple wash of egg and milk so it bakes up golden and crisp.
If you love savory pie recipes, try my adorable Savory Squash & Caramelized Onion Hand Pies next! You can even make a double batch of pie crust to cut back on time. And for even more delicious seasonal recipes, be sure to follow along on Instagram.