Always use what’s freshest; your final product is only as good as your ingredients.
Lucky for us, we have a pear tree in our backyard!
This pear and blueberry gallette is so simple, especially if you buy the puff pastry, like I did.
Shhh, it’s not as bad as you think. Since puff pastry consists of the same basic ingredients- water, butter, salt, flour- and the process is so time consuming, it’s often easiest to get it store bought, and ends up tasting quite similar. Although I do agree that at the end of the day, homemade is always best.
I made these gallettes with my roommate Adam. We were watching Ocean’s 12 on Netflix and wanted a snack. There were pears in the backyard, blueberries in the fridge and puff pastry in the freezer: all we needed!
Also, I’m forever laughing at our ghetto set up. We made these gallettes before I brought my baking supplies to the new house, so we had to improvise, i.e. using an empty wine bottle as a rolling pin.
I always love my quality time with Adam. He’s always game for helping me bake something, and he’s also infinitely entertaining. Lately he’s been into reggae jam sessions where he’ll come up with songs, usually based on one of us. The highlights have definitely included the Tim Hortons donut rap, the one about Justin Trudeau and world peace, and the one dedicated entirely to how much he enjoys shaking his booty. We also spend a questionable amount of time on the couch watching movies. Lately we’ve been obsessed with the Oceans movies and Kill Bill.
So while on one of our countless movie binges, we happily drank tea and ate our homemade, partially home grown, gallettes. Then were greeted by Owen when he came home with “You guys are watching more Oceans movies?!”
For me, the rule of thumb for gallettes (and everything else) is the more butter, the better. So if you’re feeling the whole “treat yo self” vibe, then as well as the below mentioned brushing over of melted butter, sprinkle some small chunks of butter in the centre of the gallette before baking for extra gooey-ness.
- 1 box frozen puff pastry – thaw in the fridge overnight
- 2-3 medium sized, ripe pears (If they’re too ripe, they won’t keep their shape when caramelizing and you’ll end up with mush)
- 1/2 cup blueberries
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 stick butter
- 1 cup sugar
Let’s get baking:
- Preheat oven to 350 degrees
- Get a medium skillet and put it on the stove on medium heat
- Add sugar into pan. Like when making caramel, let the sugar start to melt and bubble, stirring minimally.
- Once most of the sugar is melted, add butter and mix
- Slice pears and add to pan, along with cinnamon and nutmeg, coat in caramel and let soften
- While pears soften, roll out puff pastry, sprinkle a little flour on the counter so the dough doesn’t stick. Cut to size of gallettes you want. (We cut them into around 6 inch by 6 inch rounds)
- When the pears are ready a knife will go through easily. Take the pan off the heat and add blueberries. Stir to just combine and coat in caramel.
- Get a non stick cookie sheet, or regular cookie sheet and line with parchment paper
- Place gallettes on to your tray. Depending on the size of your gallettes, the number will vary. Just make sure to give them at least 2 inches of space in between each.
- Scoop the caramelized fruit into the centre of puff pastry (Depending on the size of puff pastry, about 1/4 cup)
- Fold edges of puff pastry inwards, leaving the centre with fruit exposed but creating a border. This should also keep fruit from spilling out during baking.
- Melt 1/4 cup butter and brush onto entire gallette, focussing on the centre, then sprinkle with granulated sugar
- Bake for 15-25 minutes, depending on size of gallettes, until golden brown
Note: Change up the fruit and spices as you’d like. It’s also amazing with cardamom and vanilla bean, and make sure to use what fruit is in season- it’s always tastes best.
Happy eating! x