Free-Form Pear Galette

Preparation info
  • Serves


    • Difficulty


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By Richard Sax

Published 1994

  • About

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 coup