#pear galette

[vegan-nom-noms]

Puff Pastry Pear Galette

[munatycooking]

Apple Pear Galette is a delicious open pie perfect for any occasion and refreshing in Summer. A French popular pastry that's known for its rustic and elegant appearance. The galette has a delicious buttery, flaky crust filled with a sweet mixture of apples and pears. 

https://www.munatycooking.com/apple-pear-galette-recipe/

[fullcravings]

Rustic Spiced Pear Galette

[galaxii-star]

REMORSE

an old comic i did for an assignment a few semesters ago that i never posted

[morethansalad]

Persimmon Pear Vegan Pumpkin Galette

[everyveganrecipe]

🍎 Apple Galette Recipe - easy to make, impossible to fail, and takes half the time to make compared to an apple pie! 🤤 It's rustic-looking but tastes just like apple pie. 🥧

[healthy4uveganliving]

I created my first apple pear Galette. I get it is basically a French freeform apple pie. I decorated with Christmas colors since Christmas Eve is today I hope you enjoy this. I had fun making it and I think it’s going to be a huge success soon I’ll be making other Gallettes in the coming year and I can share with you. Love you all thank you for supporting me all through the year and also for your new friendships.#Galette, #apples, #pear, #fruits, #pastry, #Christmas, (at Riverside, California) https://www.instagram.com/p/CmkXe8tP7O3/?igshid=NGJjMDIxMWI=

[artistsletterontrumpandjerusalem]

This Red Pear Galette is a rustic and elegant dessert featuring thinly sliced red pears encased in flaky puff pastry, flavored with warm spices and a hint of citrus. It's simple to make yet impressively delicious, perfect for any occasion.

Ingredients: 1 sheet of puff pastry. 3 red pears, thinly sliced. 1/4 cup granulated sugar. 1 tablespoon cornstarch. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1 tablespoon lemon juice. 1 egg, beaten for egg wash. 2 tablespoons apricot preserves for glaze. Powdered sugar, for dusting.

Instructions: Preheat oven to 375F 190C. In a bowl, toss sliced pears with granulated sugar, cornstarch, cinnamon, nutmeg, and lemon juice until evenly coated. Roll out puff pastry into a circle on a parchment-lined baking sheet. Arrange the pear slices in the center of the pastry, leaving about 2 inches of dough around the edges. Fold the edges of the pastry over the pears, pleating as needed. Brush the pastry edges with beaten egg for a golden crust. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the pears are tender. Remove from the oven and let cool slightly. In a small saucepan, heat apricot preserves over low heat until melted. Brush the melted preserves over the warm galette for a shiny glaze. Dust with powdered sugar before serving. Slice and enjoy!

Juliana Green

[slutwalkdc]

{glutenfree} Maple Pear Galette for Two

[zayngin]

{glutenfree} Maple Pear Galette for Two

[bunsicalcrossing]

{glutenfree} Maple Pear Galette for Two

[tooquirkytolose]

I made a cute little pear galette, really proud of it ❤️ would anyone like to see?? :3c

[feyburner]

hiii, do you have any good fall recipe recs? sweet or savoury I don’t mind I just regard you as a cooking god and am looking for inspiration

Yes! Here is my current To Make list.

Many I’ve made before and some are recipes I want to try.

I’m linking specific recipes just bc I’m copy pasting from my own list. Sorry for all the instagram reels, you can just google the name of the thing and find it.

I’m going apple picking with my friends sometime in early October so I’m already planning all the apple things I want to make 🤤🍎

And Friendsgiving… so many pies…

SWEET

- French Apple Cake/German Apple Cake

- Apple Tarte Tatin

- Apple Crunch Tart/“The Best Apple Tart in Paris”

- My auntie’s date pecan bread, one of my favorite quickbreads of all time. Yes you are reading that ingredient list correctly. This is for real fruit & nut enjoyers only. If you can’t play with the big boys go home.

- Pumpkin Bread

- Pumpkin Pie (I use the Libby’s recipe but double the cinnamon & ginger, brown sugar instead of white, 1 extra egg, and add 1 tsp vanilla, 1/2 tsp cardamom, 1/4 tsp nutmeg, a few cracks of black pepper, and lemon or orange zest. AND let the filling chill in the fridge overnight!!)

- Sweet Potato Pie (my own recipe, I’ll put under the cut)

- Pecan Pie (same)

- Cinnamon Roll Focaccia/Pumpkin Cinnamon Swirl Sourdough

- Orange Cardamom Olive Oil Cake

- Pear Almond Tart (Tarte Bourdaloue)

SAVORY

- Arayes (made already, so good)

- Crispy Pork Scallion Buns

- Coconut Curry Butternut Squash Sheet Pan Soup (+ Any Vegetable Sheet Pan Soup)

- Veggie Filo Crinkle Cake

- Peanut Noodle Soup

- Fall Squash Galette/Butternut Squash & Caramelized Onion Galette

- Crispy Parmesan Carrots

- Garam Masala Roasted Carrots

- Zucchini Cornbread

- Homemade (sourdough?) pizza with roasted butternut or kabocha squash, goat cheese, figs, caramelized onions

- My dad’s red beans and rice :)

- Spicy Korean Fried Chicken

- Potato Tart with Zucchini & Feta

- Thai Red Curry Dumpling Soup

- Channa Masala

MY RECIPES:

SWEET POTATO PIE

MAKES: 1 x 8-9” pie

INGREDIENTS

1 ½ lbs sweet potatoes (2-3 potatoes) (3 cups flesh), whole, to be roasted

1 x 12 oz can evaporated milk

1 cup (200g) dark brown sugar

2 eggs

5 Tbsp (70g) butter, melted

1 Tbsp lemon zest (zest of 1 lemon)

1 tsp lemon juice

1 Tbsp cinnamon

½ tsp kosher salt

½ tsp ginger

¼ tsp nutmeg

a few cracks (⅛ tsp) freshly ground black pepper

+

1 disc (½ recipe) All-Butter Pie Crust*

*I’ve posted my pie crust recipe on tumblr before tagged “recipes”

DIRECTIONS

1. Roast sweet potatoes: Preheat oven to 400°. Line a baking sheet with foil. Wash and scrub whole sweet potatoes. Pierce potatoes all over 3-5x with paring knife. Roast 45 minutes until fork tender. Let cool, then collect 3 cups flesh.

2. Prepare crust: Roll out pie dough (12-14” diameter circle, ¼” thick). Press into tin and crimp edges. Chill shaped shell in fridge or freezer until ready to use.

3. Preheat oven to 350°.

4. Make filling: Put all ingredients in food processor. Pulse 3-4x until smooth. (You can also use a blender, or simply beat ingredients until fully combined.)

5. Pour filling into pie shell.

6. Bake 45-60 minutes until puffed and firmly set (toothpick clean) everywhere except the very center, which should retain a very slight jiggle (but not look liquid). The center will set as it cools. Start checking at 45 minutes and continue baking at 5 minute intervals until set. (If crust gets too brown, shield edges with foil.)

7. Let cool completely before serving, at least 1 hour.

NOTES

Roast the potatoes whole, in the skins, so the sugars & starches properly caramelize. Do not steam or boil potatoes, even whole. They will take on water and make the filling soggy.

You can roast the potatoes up to 1 week in advance. Collect flesh day of.

PECAN PIE

MAKES: 1 x 8-9” pie

INGREDIENTS

2 cups (250g) chopped pecans

1 cup (200g) dark brown sugar

1 cup light or dark corn syrup

¼ cup (56g) butter

4 eggs

1 Tbsp vanilla

1 tsp kosher salt

1 tsp cinnamon

+

1 disc (½ recipe) All-Butter Pie Crust

DIRECTIONS

1. Prepare shell: Roll out pie dough (12-14” diameter circle, ¼” thick), press into tin, crimp edges. Chill shaped shell in fridge or freezer until ready to use.

2. Preheat oven to 350°.

3. Cook sugar syrup: In a saucepan, bring sugar, corn syrup, and butter to boil over medium heat for 1-2 minutes, whisking constantly, to cook sugar. Take off heat. Let cool slightly, 3 minutes.

4. Temper eggs: In a bowl, beat eggs until lightened and frothy. Slowly, while whisking, pour ½ cup of warm syrup into eggs. Whisk to combine. Then, while whisking, slowly pour egg mixture back into the remaining syrup mixture. Whisk until smooth.

5. Whisk in vanilla, salt, and cinnamon.

6. Pour chopped pecans into bottom of pie shell. Pour filling over pecans.

7. Bake 45-60 minutes until fully set everywhere except the very center, which should retain a very slight jiggle. The center will set as it cools. Start checking at 45 minutes and continue baking at 5 minute intervals until set.

8. Let cool completely before serving, at least 1 hour.

NOTES

Many recipes do not require you to cook the sugar before baking the pie. However, pre-cooking the sugar (and tempering the eggs) ensures the ideal gooey, silky, perfectly smooth texture.

Toast pecans if desired: Arrange pecans in a single layer on a baking sheet and toast in preheated oven 5-8 minutes.

[olenvasynyt]

Happy Autumn here’s some Autumn Court dessert recipes!

Marshmallow fluff pumpkin cookies

Chocolate acorns

Brown butter plum up-side down yogurt cake

Vanilla pumpkin skillet cornbread

Spiced carrot pie with nutmeg and gingered orange whipped cream

Nutmeg ginger apple snap

Rye pear galettes with pastry cream

Curly dock cake with mulled wine poached pears

Dark chocolate bark with chia seeds, pretzels and goji berries

[morethansalad]

Vegan Caramelized Onion, Leek and Pear Galette

[pendraegon]

pear galette (not pictured the cinnamon vanilla whipped cream on top :3c)