As the end of Summer looms over us, the signs of Autumn begin to show. The weather is getting chilly, days are getting shorter and produce like apples and pears are coming into season.
Along with my cats getting madder than usual.
She likes sleeping on laptops along with trying to get into the bag of pears.
That is what happened to us this week with our pear and a
Both of them had apples and pears, so my parents went out and collected them. Well, collect them they did, as now we are overrun with pears and apples.
In our attempts to use up this excess fruit, we have made crumbles, cobblers, pies, applesauce and pear sauce. If you can name it we have most likely done it this week.
And now to add another to that list.
Now traditionally stone fruit like peaches and nectarines would be used in a galette, however, this one uses pears instead and trust me you won’t be disappointed.
And unlike a traditional galette, I am using one of my favourite baking shortcuts to make this, using a large tortilla rather than a pie crust to keep the washing up and the calories down on this one.
Now, with a galette if you can splurge on the pie crust, go for it because there is just something about biting into a mouthful of buttery pie crust and perfectly cooked fruit.
Just a few points about making this galette before we get to the most important part.
Make sure that you mix together the brown sugar, flour, and salt together and evenly press it into the bottom of the tortilla in the skillet before placing the fruit over the top. This is important as it absorbs the moisture that the pears will release and keeps the crust from getting soggy at the bottom.
Secondly, when cutting the pears, combine them with the lemon juice in a bowl before moving on to the next part of the recipe as this prevents them from going brown while you are preparing the rest of it.
And finally, make sure that you brush the edges of the crust after removing the pan or toothpicks keeping it in place. Unlike a normal pie crust, this one needs to be held in place for roughly 10 minutes while baking in the oven in order to keep it’s shape, so I’d suggest using 2 smaller ramekins or using toothpicks to keep the folds down for the first part of baking this.
I made this in a mini skillet just because it allowed the galette to keep it’s shape easier which made baking it a bit better.
Mini Apple Pear Galette
Cook time: 35 minutes
Total time: 45 minutes
Yield: 4 slices
Calories per serving: 152
- 1Large tortilla
- 2Medium pears, cored and cubed
- 1 Medium apple, cored and cubed
- 30 ml/ 2 tbspLemon juice
- 8g / 1 tbsp Cornstarch
- 1/4 cupLow-calorie sweetener of choice
- 25g / 4 tbspPlain/ wholewheat flour
- 25g/ 2 1/2 tbsp Brown sugar
- Pinch Salt
- 30g / 2 tbspApplesauce
- Melted butter, to brush pastry
- Preheat the oven to 180°C/ 160°C fan assisted and lightly grease a mini skillet or small baking tray.
- Brush the tortilla with water and microwave for 15-30 seconds in the microwave until softened and pliable.
- Core and cube both the apple and pears and place in a medium bowl and stir in the cinnamon, sweetener, cornstarch and lemon juice and stir until evenly coated.
- In a smaller bowl, whisk together the brown sugar, flour and salt and then place in the centre of the tortilla on the baking tray/ skillet, leaving a 2.5cm edge.
- Spoon the pear and apples over the brown sugar and flour and then fold over the edges of the tortilla and keep in place using toothpicks or another small dish.
- Bake in the oven for 10 minutes, and then remove the baking dish and remove from the oven and brush melted butter over the crust.
- Return to the oven and continue to bake for another 20-22 minutes until the crust is golden brown and the fruit is cooked.
- Remove from the oven and allow to cool on a cooling rack until cooled slightly before serving.
- Store leftovers in the fridge for up to 5 days covered.
Makes 4 servings
Serving size: 1/4 of recipe
|Amount Per Serving|
|% Daily Value *|
|Total Fat 2 g||3 %|
|Saturated Fat 1 g||3 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 206 mg||9 %|
|Potassium 162 mg||5 %|
|Total Carbohydrate 34 g||11 %|
|Dietary Fiber 3 g||11 %|
|Sugars 14 g|
|Protein 2 g||5 %|
|Vitamin A||0 %|
|Vitamin C||16 %|
The applesauce is optional but makes it more moist and delicious. Make sure to add the brown sugar and plain flour as otherwise, you’ll end up with a soggy bottom that will fall apart due to how thin the tortilla is.
This is best eaten on the same day as the crust will soften in the fridge, but it can be kept for 5-7 days if covered in the fridge, although the filling may spill out when cutting the galette and the crust may soften after a few days in the fridge.