Chocolate Pear Galette
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!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
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 355°F/180°C for 20-25 minutes or until done.
Let it cool before dusting with sugar (optional).
- 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.
- The pastry will harden as it cools down so it shouldn’t really take longer than 25 minutes to bake.
- 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!
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Chocolate Pear Galette
Amount Per Serving
Calories from Fat 135
% Daily Value*
Total Fat 15g
Saturated Fat 9g
Total Carbohydrates 48g
Dietary Fiber 4g
* Percent Daily Values are based on a 2000 calorie diet.