Pear and Brie Galette


For Thanksgiving, my mother-in-law and I teamed up to create two pies--a pumpkin pie and a Dutch apple pie. With one remaining small pie crust, 3 pears that happened to be lying around, and a little wedge of Brie that she dug out of her freezer, I threw together this little galette. It was a delicious little appetizer, but could also double as a dessert and cheese course, as it's both sweet and savory. I recommend brushing the galette at the end with some warmed up apricot jam, which I did not do as my mother-in-law didn't have any at her house, but would have really made this even better. 

Pear and Brie Galette

(Loosely adapted from Baking with the Good Hair)

  • 1 prepared pie crust
  • About 1.5 oz brie cheese, thinly sliced
  • 3 Bartlett pears, thinly sliced
  • Sparkling or demerara sugar
  • Apricot jam (optional)

  1. Preheat oven to 350 degrees F. 
  2. Roll out pie crust on parchment paper into approximately a 10" disc.
  3. Scatter brie slices evenly across the middle, leaving about a 1.5" rim around the outside. 
  4. Arrange sliced pears across the top, fanning out slightly to create a pretty pattern.
  5. Fold over exposed pie crust to create a galette appearance (this doesn't have to be perfect--it's supposed to look rustic!). Sprinkle sparkling sugar over top. 
  6. Carefully transfer parchment with galette onto a baking sheet and bake for 40-45 minutes, until crust is golden and pears are soft.
  7. Let cool slightly, and brush with warmed apricot jam if you want a slightly sweeter galette and a nice finish. 

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