Rustic Savory Pear Galette (Gluten-Free)

A close-up of a rustic pear and cheese tart garnished with fresh herbs, baked in a black cast iron skillet. The golden crust surrounds thinly sliced pears and crumbled cheese.

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Looking for a way to elevate your pear recipes? This flaky, rustic, savory pear galette, featuring a gluten-free crust, cheese, honey, and herbs, is the perfect fall recipe. It’s easy, low-maintenance, and makes a beautiful holiday dish for Thanksgiving, Friendsgiving, or any fall gathering.

Prep Time25

Cook Time45

Colling time1

Total Time2 10

Course: Appetizer, Breakfast, Brunch, lunch

Cuisine: French

Keyword: Rustic Savory Pear Galette (Gluten-Free)

Servings:

Calories: 240kcal

Equipment

Ingredients

Crust

1 1/2 cup Gluten-free flour
2 tbsp Allulose or coconut sugar
1/4 tsp Salt
8 oz Butter
1/4 cup Water iced

Filing

3 Pears
1 cup Hard goat cheese shredded
4 oz Softer sheep cheese (ricotta salata) or gorgonzolla
2 tbsp Fresh thyme chopped
2 oz Basil leaves
1/4 cup Walnuts chopped
Salt and black pepper to tastes
2 tbsp Raw honey

Instructions

Crust

Combine the gluten-free flour, allulose (or coconut sugar) and a pinch of salt in a large mixing bowl.
2. Using a pastry cutter, cut in the cold butter until the mixture looks like coarse crumbs. Add iced water, which is drizzled into the center of the flour.
3. Use a rubber spatula to gently bring the dough together without overworking it. Once it forms, I wrap the pastry dough in cling wrap (or plastic wrap, or you can just put it in ga silicone freezer bag) and refrigerate for an hour.
4. While the chilled galette dough rests, prepare the fruit filling by tossing sliced apples with allspice, cinnamon, cardamom, and lemon juice in a medium bowl.

Filling

Slice your pears thinly; ripe but firm pears work best, so they don’t turn mushy.
2. Roll out the dough into a rough circle.
3. Transfer it to the cast iron, or if you do not use cast iron, but a baking sheet, leave it on it.
4. Shred the hard goat cheese and make a layer, then add crumbled sheep cheese or Gorgonzola.
5. Layer the pear slices over the dough, leaving a border. Sprinkle with walnuts, basil, and thyme, and drizzle lightly with honey.
6. Fold the edges of the pastry dough over the filling, brushing them with an egg wash using a pastry brush so they bake up golden brown.
7. Bake until the crust is flaky and the pears are tender at 375°F for 45 minutes, filling your kitchen with the scent of early fall and late summer harvest.

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