Brown Sugar Bourbon Pear Galette with a whole wheat crust is a perfect Fall Treat and while simple, is stunning.
Galettes are my jam. Pie is wonderful, but I’m pretty much about the inside of pie and so galettes give the best ratio of filling : crust. This Brown Sugar Bourbon Pear Galette is so easy to whip together and smells AMAZING while it’s baking. It tastes as good as it smells – promise.
I used a whole wheat flour for the pastry crust and while not completely necessary, I do like the way it adds a bit of extra flavour to the galette. I used Eat Grain’s Sifted Red Spring Wheat Flour (not affiliated) and it lent the galette that deeper browned crust that was perfectly flaky. Like all good pastry crusts should be.
Some might not love the whole bourbon situation here, but it adds so much great flavour. It is possibly the best ingredient to pair with brown sugar. Any alcohol is baked out of this recipe so there’s no concern about feeding it to kids (and there’s 2 tablespoons in this whole galette so there’s also that too). The bourbon and brown sugar create a flavour bomb caramel-like liquid that seeps in-between the pear slices.
I used red and green pears in this recipe, mostly for looks to be honest. I like red pears for baking as they hold up better, but here the contrast between the two varieties is exactly the look I was hoping for.
Interested in another more berry-licious type of galette? Try this recipe for a Blueberry version that I still dream about. The recipe has rye flour in the pastry crust, but there’s always the option to switch out both whole wheat or rye flour with all-purpose for a more neutral flavoured crust.
- 1 cup / 125 gr whole wheat flour
- 1 tbsp / 15 gr sugar
- 1/4 tsp salt
- 1/2 cup / 115 gr unsalted butter chilled and cut into small pieces
- 1 large egg
- 1 1/2 tsp milk plus more to brush the edges of galettes with
- 2 large or 3 medium pears 1 red and 1 green or all of one variety, thinly sliced (cut pear in half and thinly slice one half, keeping the slices from the same side together.)
- 2 tbsp cornstarch
- 1/2 cup brown sugar
- 2 tbsp bourbon
- 1 tsp vanila extract
- 1-2 tbsp demerara turbinado sugar (for galette edges)
Prepare the pastry dough by combining flour, 1 tbsp sugar, and salt in a food processor and mix until blended. Blend in butter pieces until it looks like corse sand. In a small bowl whisk 1 egg and milk together, then pour into the food processor all at once and pulse until a rough dough forms (do not over mix). This is a fairly moist dough.
Lightly flour a work surface and form dough into a ball. If making 1 large galette press the dough into a disc, wrap in plastic wrap and refrigerate for at least 1.5 hrs, or up to 2 days.
Once dough is chilled preheat oven to 375°F and line a large baking tray with parchment paper.
Remove dough from fridge and let sit on the counter for 10 minutes.
Meanwhile whisk together corn starch, brown sugar, bourbon, and vanilla extract in a medium bowl. Set aside.
On a lightly floured surface roll out disc of dough into 1/8" thick. Transfer dough to baking sheet and top with pears,keeping sides of pear together. Place pear slices snuggly together, leaving 1.5-2" of dough on the exterior. Fold the outer edges of the galettes up creating small overlaps as you go. Brush the edges with milk and sprinkle on demerara sugar. Pour brown sugar bourbon mixture over top of pear, allowing it to seep into the entire galette.
Bake for 40-50 minutes, until galette is golden brown and the filing is bubbling.
Let galette cool on baking sheet.
Serve with ice cream or whipping cream (be honestly, serve with ice cream).
Recipe timing doesn't include chilling time for dough.