A galette is a rustic French country dessert, less formal than the precisely fluted tart. This one is an adaptation of a superb recipe from Diana Sturgis, test kitchen director at Food & Wine magazine.
The fruit is arranged atop a flat round of pastry, which is formed directly on a baking sheet. Because galettes are baked freeform, you can make them in any shape you like. Bake the galette shortly before serving dinner (not more than a couple of hours ahead, if possible), and then rewarm slightly just before serving.
Glazed with a pinwheel of sheer pear slices, this one is nothing short of heavenly, especially if you serve it warm, with a chilled dessert wine. Make it for a gathering of close friends—there’s something communal about cutting big wedges from the huge round on a big wooden board.