Rosemary and Rye Pear Galettes: A Lovely Rustic Dessert

I made these cute little Rosemary and Rye Pear Galettes a couple of weeks ago and haven’t had time to get this post out until now!

Last Monday (after 11 long months), we finally got to load up all our stuff and move back to Tennessee! After one trip to the ER, one blown-out, shredded tire along the interstate, and 3 very long days of endless driving, we are very happily safe and sound back in our home in Tennesee!

It is so green. The El Paso desert is pretty, but I missed all the green. I could feel my spirit coming back to life the closer we got, lol. I can also feel my skin rehydrating, and the wrinkles El Paso gave me are hopefully popping back out, hahaha.

Anyway, it is so, so good to be back where we belong! I can’t wait to start creating new recipes and posts here in TN. On to these amazing Rosemary and Rye Pear Galettes, though!

When it comes to creating a delicious, rustic dessert, nothing beats the charm and flavor of a galette. These Rosemary and Rye Pear Galettes are a perfect example of how simple ingredients can come together to make an easy, stunning, and mouthwatering treat. In this post, we’ll explore why rye flour is an excellent choice for the crust, the delightful addition of rosemary-infused pastry cream, and tips for making the perfect galette.

Why Choose Rye Flour for Your Rosemary and Rye Pear Galettes?

Rye flour is often overlooked in pastry making, but it brings a unique depth of flavor and texture to baked goods. Unlike all-purpose flour, rye flour has a slightly nutty taste and a denser texture, which pairs beautifully with the sweetness of pears. When used in the crust for these galettes, rye flour adds a rustic quality that complements the delicate flavors of the filling.

One of the main reasons rye flour works so well in this recipe is its ability to create a tender yet sturdy crust. The natural enzymes in rye flour help to break down starches, resulting in a more tender pastry that still holds up well during baking. This makes it an ideal choice for galettes, which are meant to be free-form and rustic.

Let’s Talk About Rosemary-Infused Pastry Cream…

The pastry cream in this recipe is infused with rosemary, adding a fragrant and slightly savory note that elevates the entire dessert. Rosemary is a versatile herb that pairs wonderfully with sweet dishes, and its subtle piney flavor enhances the creamy texture of the pastry cream without overpowering it. I understand if you’re a little bit skeptical lol, but I really think you’re going to like it if you give it a try!

To make the pastry cream, we start by heating milk with a sprig of rosemary and a touch of vanilla extract. This allows the flavors to meld together beautifully. The key to a smooth and luscious pastry cream is to temper the egg yolk mixture with the hot milk gradually, ensuring a silky consistency. Once thickened, the pastry cream is cooled and ready to be spread onto the rolled-out dough, creating a flavorful base for the sliced pears. My only criticism of this pastry cream is that I wish the galette could hold more of it lol.

Why I Love Making These Rosemary and Rye Pear Galettes

One of the best things about galettes is their forgiving nature. Unlike a traditional pie, where precision is key, galettes are all about embracing imperfection. The rustic, free-form shape is part of their charm, making them a fun and stress-free dessert to prepare.

To assemble the galettes, simply roll out the dough, spread a layer of pastry cream, and top with thinly sliced pears. Folding the edges of the dough over the filling creates a beautiful, rustic look without the need for perfect crimping. This makes galettes an excellent choice for both novice bakers and seasoned pros looking for a quick yet impressive dessert.

Galettes have a rich history that dates back to ancient times. The word “galette” comes from the French word “galet,” meaning a flat, round stone. This name reflects the simple, rustic nature of the dessert, which was originally made by baking a thin layer of dough on a hot stone.

In France, galettes are traditionally made with buckwheat flour and are a staple in Brittany, where they are often filled with savory ingredients. Over time, sweet versions of galettes have become popular, featuring a variety of fruits and flavorful fillings. Today, galettes are enjoyed worldwide for their versatility and ease of preparation.

Tips and Tricks for Success

To ensure your Rosemary and Rye Pear Galettes turn out perfectly every time, here are a few tips and tricks:

1. Use Cold Ingredients: For a flaky crust, it’s crucial to use cold butter and water. This helps create those desirable layers in the dough.
2. Don’t Overwork the Dough: Mix the dough just until it comes together. Overworking can result in a tough crust.
3. Chill the Dough: Chill it in the refrigerator for at least 30 minutes after forming the dough. This helps relax the gluten and makes rolling out easier.
4. Slice Pears Thinly: Thinly sliced pears will cook more evenly and create a beautiful fan effect on top of the galette.
5. Keep an Eye on the Oven: Galettes bake relatively quickly, so keep an eye on them to prevent over-browning. A golden crust with tender, caramelized pears is what you’re aiming for.
6. Serve with Whipped Cream: A dollop of freshly whipped cream adds a delightful finishing touch. The light, airy texture complements the richness of the galette perfectly.

These Rosemary and Rye Pear Galettes are a celebration of simple, high-quality ingredients coming together to create something truly special.

Galettes are a testament to the beauty of rustic, home-baked desserts. They offer a perfect balance of flavors and textures, and their simplicity makes them a joy to prepare. The nutty rye crust, aromatic rosemary pastry cream, and sweet, juicy pears make for a harmonious blend of flavors and textures. Whether you’re a seasoned baker or just starting, this galette is a wonderful addition to your repertoire. The rustic nature of the dessert means you don’t have to worry about perfection—just let the natural beauty of the ingredients shine through. So gather your ingredients, roll up your sleeves, and enjoy the process of making this delightful Rosemary and Rye Pear Galette!

Recommended Products for Baking the Rosemary and Rye Pear Galette

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• Rye Flour – this is my favorite brand! I also use a little bit of this every time I feed my sourdough starter!
• All-Purpose Flour – King Arthur flour is such amazing quality! 100% recommend
• Vanilla Extract – Nielson- Massey Bourbon Pure Vanilla extract is some of the best vanilla – “To be classified as “Pure” by the FDA, extracts must meet a set of strict requirements. These requirements include that pure vanilla extract must contain 13.35 ounces of vanilla beans per gallon of liquid and be 35% alcohol. The agency also limits the permissible ingredients beyond beans and alcohol. We use the “Pure” classification because we only use all-natural ingredients and follow FDA guidelines for creating our extracts.”
• Baking Sheets – these are smaller baking sheets – sometimes it’s nice not to have to deal with a huge full size baking sheet when you’re doing a smaller baking project like these galettes
• Rolling Pin – I love my black walnut rolling pin! It’s smooth, sturdy, naturally anti-bacterial, and beautifully made.
• Kitchen Scale – baking with measuring cups is great, but measuring on a kitchen scale is even better! It’s more accurate and actually less mess because you can measure straight into a bowl!
• Pastry Brush – who doesn’t need a new pastry brush now and then?
• Parchment Paper – it just makes baking easier; always have a few rolls on hand!

Print Recipe

Rosemary & Rye Pear Galettes

Buttery rye crust, rosemary-infused pastry cream, and tender Bosc pears make this rosemary and rye pear galette a delightful treat, topped with whipped cream

Course: Dessert

Servings: 4 pear galettes

Ingredients

FOR THE DOUGH:

• 70 g All-Purpose flour 1/2 cup
• 70 g Rye flour 1/2 cup
• 90 g cold unsalted butter 6 tbsp
• 40 g very cold water 3 tbsp
• 15 g sugar 1 tbsp
• 2 g salt 1/3 tsp

FOR THE PASTRY CREAM:

• 125 g whole milk 1/2 cup
• 1/2 tsp vanilla extract 1/2 tsp
• 1 large egg yolk save the egg white for egg wash
• 30 g sugar 2 1/2 tbsp
• 6 g flour 3/4 tbsp
• 6 g cornstarch 3/4 tbsp

FOR FILLING

• 2 mature Bosc pears
• 1 egg white + 1 tbsp water egg wash

FOR THE WHIPPED CREAM

• 120 g of heavy whipping cream 1/2 cup
• 15 g powdered sugar 2 tbsp
• 1/4 tsp vanilla

Instructions

Pastry Cream:

• In a saucepan, pour 125 g of whole milk together with 1/2 tsp vanilla extract and a 5″ piece of rosemary. Place it over medium heat and bring it to a gentle boil.
• In a bowl, beat 1 large egg yolk together with 30 g of sugar, 3/4 Tbsp of cornstarch, and 3/4 Tbsp of flour (previously sifted). Mix well with a whisk. Save the egg white for egg washing the galettes later.
• Once the milk mixture is boiling, remove the rosemary. Pour a little of the hot milk into the egg yolk mixture, stirring continuously with the whisk to warm the yolks and avoid lumps.
• Add the rest of the milk and mix again.
• Pour the mixture back into the saucepan and place it over medium heat. Stir constantly until the mixture thickens. This will happen very quickly, so keep an eye on it! It’s better for the pastry cream to be thinner as it will thicken more in the oven while baking.
• Remove from the heat and pour over a tray or into a container. Cover with plastic wrap, touching the cream to prevent skin from forming on top, and let it cool completely.
• Once ready, set aside to cool to room temperature.

Dough:

• In a large bowl, add 70 g of AP flour, 70 g of rye flour, 15 g of sugar, and 2 g of salt. Mix slightly.
• Add 90 g of cold unsalted butter cut into small squares. Use a pastry blender to cut the butter into the flour until there are pea-sized butter pieces.
• Pour 40 g of very cold water and mix with your hands until the dough is formed.
• Transfer the dough to a clean surface and knead for a few seconds. Be careful not to overwork the dough though.
• Shape into a flattened disc, cover with plastic wrap, and place it in the refrigerator for 30-45 minutes.

Roll out the Dough:

• Divide the dough into 4 equal pieces, weighing about 70 g each.
• Shape each piece into a ball, lightly sprinkle with flour, and roll out with a rolling pin. Aim for a 5×6” oval shape.
• Place them on a parchment lined baking sheet and put it in the fridge while you work on the pears.

Pears:

• Wash and dry 2 Bosc pears.
• Cut each pear in half lengthwise and remove the central part with the seeds using a small spoon.
• Place the cut side down on the board and slice thinly without cutting all the way through, forming a fan shape.

Fill the Galettes

Assemble the Galettes:

• Spread a base of pastry cream on each piece of dough (2 heaping tablespoons per galette), leaving a 1/2 around the edge uncovered.
• Place a sliced pear on top of each galette.
• Fold the edges towards the inside, reaching the pear piece, and make folds.
• Use the excess dough to create decorative leaves for the top of each galette.
• Refrigerate the galettes for 45 minutes to firm up the dough.

Bake:

• Preheat the oven to 350°F (180°C).
• Remove the galettes from the fridge.
• Brush the edges with beaten egg white + 1tbsp water and sprinkle the crust and pears with sugar. Bake for 35-45 minutes until golden brown.
• Remove from the oven and let cool on a wire rack.

Whipped Cream:

• In a chilled bowl, whip 1/2 cup of heavy cream with 1-2 tablespoons of powdered sugar and 1/4 teaspoon of vanilla extract until soft peaks form.

Serve:

• Serve warm topped with fresh whipped cream and enjoy!

Notes

based on a recipe from https://bake-street.com/en/rye-pastry-cream-and-pear-galettes/

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