Huckle-Pear Galette with Sourdough Pate Brisee

A delicious galette packed full of fresh fruit.
Prep: 30 minutes
Cook: 20 minutes
Chilling time: 1 hour
Total: 1 hour 50 minutes
Servings: 8 servings (9 inch galette).
Author: The Bojon Gourmet


Sourdough pate brisee

  • 1 cup flour (I use whole spelt, but all purpose or whole wheat are fine, too)
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 stick unsalted butter, cold, cut into 1/2" cubes, (4 oz.)
  • 1/2 cup liquid sourdough starter (mine was at room temperature, but chilled starter would probably be even better), (4 oz.)

Huckle-pear galette

  • 1 1/4 lbs. firm-ripe pears, cored, in 1/4 slices (ok to leave the skin on)
  • 2 tablespoons unsalted butter
  • 1/4 vanilla bean, split and scraped
  • 2 - 4 tablespoons sugar (depending on sweetness of fruit)
  • 1/4 teaspoon salt
  • juice of half a lemon , (about 1 tablespoon)
  • 2 cups fresh or frozen huckleberries
  • 1 tablespoon coarse turbinado sugar, for sprinkling


Sourdough pate brisee

  • In a medium bowl, stir together the flour, salt and sugar. Add the butter and work with your fingertips or a pastry blender until the mixture resembles coarse meal with some larger, pea-sized chunks remaining. Gradually add the starter tossing the mixture with a rubber spatula or your hands, pressing it against the sides of the bowl, until the dough barely holds together when squeezed. You may not need all the starter, or you may need to add more.
  • Gather the dough into a ball, put it in a plastic bag, and squash it into a 6" disc. Chill at least 1 hour, or up to a couple days, or freeze for up to two months.

Huckle-pear galette

  • Preheat the oven to 400ยบ, with only the bottom rack in place. If you have a baking stone, place it on the rack to heat. Line a sheet pan with parchment, and (optionally) set a 9" cake ring or springform pan, with the bottom removed, on top. Set aside.
  • In a 10" skillet over medium heat, cook the butter with the vanilla bean until it browns and smells nutty, about 5 minutes. Add the pears and saute until firm-tender, a few minutes. Remove from the heat and toss in the sugar, salt and lemon juice to your taste. Set aside.
  • Remove the dough from the fridge, and let soften at room temp for about 10 minutes.
  • On a lightly floured surface, roll out into a 12" round; it will be fairly thin. Lay it in the cake ring, lifting to settle the dough into the corners, letting the edges drape over the sides. Place the pears and their juices on top of the pastry and add the berries. Gently toss with your hands to distribute evenly. Fold the edges of the dough loosely over the galette. Sprinkle the whole galette with the coarse sugar. Place in the oven, on the baking stone, and bake until the crust browns and the juices bubble thickly. Remove the ring and let cool slightly.


My pastry teacher at Tante Marie's, Claire Legas, taught us a handy technique to make a galette perfectly round and a bit less flat using a cake ring or springform pan with the bottom removed. Lacking one of those, you can make the galette free-form. It will still kick ass.
If you are lucky enough to have perfectly ripe pears, skip the sauteing step and just toss the pears with the vanilla brown butter and so forth. If you are without huckles, try this combination with all pears, or use apples and blackberries.
Nutritional values are based on one serving


Calories: 279kcal | Carbohydrates: 36g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 37mg | Sodium: 227mg | Potassium: 98mg | Fiber: 2g | Sugar: 12g | Vitamin A: 10.1% | Vitamin C: 6.6% | Calcium: 2.1% | Iron: 5.7%
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!