Skillet Pear Galette

Name: Skillet Pear Galette
Ingredients: 1 sheet Short Crust Pastry; 1 egg, whisked; 3 Pears, sliced finely; 2 Tbsp Hazelnut meal; 1 Tsp Mixed Spice; 2 Tsp Cinnamon; ¼ Cup Coconut Sugar; 2 Tbsp butter, melted

by Mel Harrison

1 hr 25 min

Easy Level

6 Servings

Rustic, elegant and effortlessly beautiful. This Pear Galette takes ripe pears, warm spices, and a buttery shortcrust pasty, then bakes them together in a cast-iron skillet for a dessert that's as easy as it is impressive.

Why You'll Love This Recipe:

Rustic & Simple: No pie dish, just one Crumble Classic Round Skillet
Beautifully spiced: Cinnamon, mixed spiced, and coconut sugar make the pears shine
The cast iron gives a crisp, golden crust and even bake
Perfect for entertaining - impressive yet still easy enough for weeknights

Skillet Pear Galette

Mel Harrison

Rated 5.0 stars by 1 users

Author:

Mel Harrison

Unlike a pie, galettes are fuss-free and intentionally rustic - so no need for perfect edges or complicated folds. With a golden crust, tender spiced pears, and a hint of crunch from hazelnut meal, this recipe is the perfect balance of cozy comfort and bakery flair.

Ingredients

1 sheet Short Crust Pastry
1 egg, whisked
3 Pears, sliced finely
2 Tbsp Hazelnut meal
1 Tsp Mixed Spice
2 Tsp Cinnamon
¼ Cup Coconut Sugar
2 Tbsp butter, melted

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Directions

Pre-heat the oven to 180 degrees celsius so that it’s ready for baking.
Allow the shortcrust pastry to thaw until pliable - this will make it easier to shape
In a small bowl, combine hazelnut meal, mixed spice, cinnamon, and coconut sugar. This mixture will add warmth and prevents a soggy crust
Place the softened pastry into a Crumble Classic Skillet and sprinkle half the spice mixture over the base
Arrange pear slices in a neat circular pattern over the pastry. Sprinkle the remaining spiced sugar mix over the top
Gently fold the pastry edges inward to partially cover the pears, creating a rustic border. Brush edges with egg wash for a golden finish
Drizzle melted butter over the pears, then bake for 35 minutes or until the pastry is golden and the pears are tender
Serve warm straight from the skillet, with a scoop of vanilla ice cream, a drizzle of maple syrup, and a dusting or cinnamon.