This is a rustic dessert, the best kind in my opinion, made up of a combination of apples and pears, tossed in apple pie seasonings, and put in a puff pastry. Galettes are free form pastries, hence the rustic look.
You can make this in a tart pan if you like, which is what I did, and fold over the edges to give it that gorgeous "I'm not perfect" look. Otherwise, if you don't have a tart pan, simply put this on a baking sheet lined with parchment paper. It will still be gorgeous.
I made a quick vanilla simple syrup to put over the top of the galette, but next time, I'm thinking a drizzle of salted caramel.
Super simple dessert, perfect for fall.
Apple & Pear Galette
2 Granny Smith apples, peeled, cored, and sliced thinly
2 pears, peeled, cored, and sliced thinly (Red or Bosc)
3/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 puff pastry, thawed, but cool
3 tablespoons melted butter
Raw sugar, or turbinado sugar
Preheat oven to 400 degrees.
If using a tart pan, lightly butter the bottom and edges. If no tart pan, place a sheet of parchment on a baking sheet.
In a bowl, toss the apple and pear slices with brown sugar, cinnamon, nutmeg, salt, and the juice from half a lemon. Watch out for the pesky seeds!
Roll out the puff pastry to a thin 1/8". If using a 9" tart pan, roll it out so that it is bigger than the pan in order to fold in the edges. Place the rolled puff pastry in the tart pan, or place on the parchment paper.
If using the tart pan, place the apple and pear slices tightly and neatly into the pan. Make it as pretty as you like. If using the parchment method, start placing your apple and pear slices 2 inches from the edge of the puff pastry, to allow for the folding.
Once all the apples and pears are cozied up in the pastry, fold in your puff pastry edges on top of the apples, crimping where they meet. Brush on the melted butter and sprinkle with raw or turbinado sugar.
Bake in the oven for 45 minutes, rotating the pastry every 15 minutes to ensure even cooking.
Once the apples are softened, and you have a golden pastry, it's ready!
You can make a quick simple syrup to glaze the pastry, or drizzle on some caramel, or just simply eat with a scoop of vanilla ice cream!