I didn’t know what galette was until I went to a nice little café in Chadstone and saw this shining fruit tart look dessert, which was fancily called “Galette”. When you just feel like something sweet and slightly healthy compare to other chocolaty desserts, galette can be one thing you can easily play with using your imagination. Most importantly, it’s super easy to prepare.

Since I know about galette, I now always have puff pastry in the freezer as my favorite backup when my sweet tooth plays its trick in my mind. Traditionally, a galette is a type of flat round or freeform crusty cakes or a pancake made with buckwheat flour usually with a savory filling. And, my first encounter with galette would be the flat round or whatever shape of crusty cakes, with fruit as filling while having a puff pastry base. YUM!

What I love about this dessert is that you can be creative depends on what’s in season, and you have the freedom to amend the recipe based on your own taste buds. May in Melbourne means lots of juicy pears in the market and today, the cinnamon pear galette is on the menu of proud mommy and daddy. (p.s. I’m no fan of too much cinnamon, but if you’re a cinnamon lover like my hubby, omit the amount of cinnamon I recommended, it’s fine to get carried away a tiny bit, well, not too much though.)

SERVING SIZE: 4 Cinnamon Pear Galettes
Yields1 ServingCategory,


 1 Piece of (frozen) Puff Pastry
 1 Egg White
 2 tbsp Plain Flour
 2 tbsp Brown Sugar
 2 tbsp Caster Sugar
 1 tsp Cinnamon Powder
 2 tbsp Butter
 2 Large William Bartlett Pears (peeled/cored and thinly sliced)



Thaw puff pastry according to package directions and preheat the oven to 200 degrees.


On a lightly floured surface, roll out pastry to a rectangle shape. Place on a baking sheet. Prick pastry with a fork. Build up the sides slightly by folding in about 1cm of pastry on edges. Brush edges with egg white. Decorate edges with cutouts from pastry trimmings(totally optional, I just press it with my thumb and hoping for the best). Brush again with egg white.


In a small mixing bowl stir together flour, caster sugar, brown sugar. Cut butter into tiny pieces before you put them in to the flour mix.


Sprinkle half of the mixture over the pastry. Then layer the pear slices on top of the pastry, slightly overlapping one to another. Sprinkle with the remaining mixture.


Put it in the preheated oven for 20 minutes or until pastry is golden and pears are tender.


Serve the cinnamon pear galette warm, however, in my personal opinion, it tastes even better when it cools down. By choice, you can serve with whipped cream.

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