Chocolate Pear galette is the perfect fall dessert! Rich chocolate crust and sweet pear filling are hard to resist! Make the pastry ahead and finish off the next day!
So this chocolate pear galette is definitely my newest obsession. I have made is so many times within the past few weeks and every time it tasted unreal!
I tell you that the chocolate-pear flavor combination rocks. If you haven’t tried it yet – you must! And what better way to try it than making this easy peasy chocolate pear galette?
Now one of the reasons I like making galette pies is the fact that this galette pie/tart never looks neat or perfect but that’s exactly how it should look like. It has rustic feel to it and I love it! However, if you prefer better looking sweet treats, check out my Easy Homemade Dessert for inspiration.
But if you like what you see here and if you are wondering how to make a galette, read on!
Well, what can I say? It’s a great pastry and so versatile as well! Because I was after rich chocolate-y crust I reduced the amount of flour and added cocoa powder. I also omitted the egg and water.
How to make chocolate pear galette:
Start off with making the Shortcrust Pastry. This takes no more than 10 minutes. All you have to do is combine flour, sugar and cocoa powder in a bowl. Make sure you sift the flour and cocoa powder. Then add chilled butter cut into cubes. Work the butter in the dry ingredients – like if you were to make a crumble mix. Once done, you need to bring these “crumbs” together. If you feel like it’s too dry, add a tablespoon (or two) of cold water.
The pastry needs to be chilled in the fridge for 30-45 minutes. I wrap it in a cling film and roll it out a bit so it’s flat. This way the chilling takes less time. Also, the colder the pastry the better. You can make it a day in advance and keep it in your fridge.
For the filling I decided to use pears only. No other extras. No sugar, no pre-cooking. Nothing. There is no need for anything else really. Just cut each pear into thin slices (after you have removed the seeds and hard middle part).
Rolling out the pastry can be tricky especially when your room is way too warm. But don’t be put off by this! The easiest way to do it is place cling film over and roll. Make sure it’s not too thin. This pastry will not rise or expand or anything.
Once rolled out, remove the top sheet of cling film and transfer the crust onto a baking tray – turning it up-side down so the top has the second sheet of cling film stuck to it. Remove this and dust the pastry with cornstarch. This will suck some of the juice from the pears so the crust won’t get soggy.
Arrange the pears in the middle and bring the pastry edges towards the center. If the pastry breaks, don’t worry. Try to fix it by pressing it together. Once done, bake it for about 20 minutes.
Good to know:
I used caster sugar (UK)/superfine sugar (US) to make the pastry. This is sugar that has fine crystals unlike granulated sugar. It is not powdered sugar. I find it works better here.
Want to see how to make Chocolate Pear Galette? Watch the video!
- 3 Ripe Pears
- 1 tbsp Corn Starch
First make the pastry. In a bowl, combine sifted flour, sifted cocoa powder and sugar. Add butter, cut into cubes and using your hands break the butter, work it into the flour mix until you get crumb-like texture. Now start forming the pastry by pressing the “crumbs” together or kneading.
Cover the pastry with cling film and roll into a disk. Refrigerate for 30-45 minutes or overnight.
Rinse the pears, cut in halves and remove the seeds. Slice them.
Take the pastry out of the fridge and roll into a circle (if possible). Make sure not to roll the crust too thin. (to stop the pastry from sticking to your rolling pin, roll it in between two sheets of cling film) Remove cling film from the top and place onto a baking tray lined with baking paper.
Dust the rolled pastry with cornstarch and arrange pear slices in the center of the pastry. Fold the outer pastry edges towards the middle so that the pastry is overlapping the pear filling.
Bake at 356°F/180°C for 20-25 minutes or until done.
Let it cool before dusting with sugar (optional).
1. This pastry can be prepared ahead and stored in the fridge. Take it out 15-30 minutes before baking in order for the pastry to soften a bit so you can roll it out.
2. The pastry will harden as it cools down so it shouldn’t really take longer than 25 minutes to bake.
3. I used caster sugar (UK)/superfine sugar (US) to make the pastry. It is like granulated sugar but the crystals are smaller/finer. It is not powdered sugar. I find it works better here. If you don’t have this sugar, simply process granulated sugar in a food processor for a few seconds!