Pear & Fig Galette
A simple, naturally sweetened fall delight. Pear & Fig Galette is beautifully light, warm, gluten free, vegan, sweetened with dates and amazingly simple to make.
I am in love with galettes, they are less structured in their appearance but with a little garnish they are just as beautiful as a pie in a shell. We made a triple berry galette this summer that was amazing! The best part about this pear & fig galette is its simplicity to make. I have yet to meet anyone who isn’t intimidated and struggles sometimes with their gluten free, vegan pie shells and what a treat to make one that you don’t have to move around and repair the rips.
Pears are a fall favourite, I love a good pear. I hate a mealy pear and finding pears that are perfect is a matter of timing and sometimes luck. I keep my pears in the fridge to prevent them from ripening before I am ready for them and when I am ready they go in the fruit bowl with bananas and avocados to help the process along. I check them daily to see if the pears are ready! Pear & figs are usually ready around the same time of year here, so we paired them for our galette.
Both Pears and figs are reasonably sweet so this pear and fig galette is a perfect opportunity to sweeten with dates. We softened 6 dates in hot water and blended with a little lemon juice to keep the pears from turning brown while we rolled the dough for the galette. We added a little cardamom and cinnamon to bring the flavours to life and placed them in a bowl to marry the flavours together before we arranged them in the galette.
Pears can be sliced many ways, I chose to keep the shape and sliced the pears starting at one side and working towards the core. I got about 6 nice slices per pear. I used the left over pieces and rectangular sides of the core under the area where the flaps of the galette would hide them, using the nice pieces in the middle to show off their shape. I also sliced the figs and kept them evenly interspersed under and around the pears to give a little fig flavour in each bite.
Pear & Fig Galette, gf, vegan
- parchment paper
- measuring cups
- measuring spoons
- Rolling Pin
- large bowl
Make first and set aside
- 6 each dates
- ¼ cup hot water
- 1 tbsp lemon juice
- 1 tbsp water - to clean out blender
- 1 cup sweet baking gluten free flour blend our recipe
- ¼ cup tapioca flour
- ½ cup vegan baking sticks we use MELT
- 4-5 tbsp icy aquafaba
- ½ tsp cinnamon, optional
- 6 each pears, medium-small
- 5 each figs, we used dried, but fresh can also work
- ¼ tsp cinnamon
- ½ tsp cardamom
- Soak the dates in hot water, set aside to soften.
Make pie shell
- Measure both flour blends into a bowl and whisk to remove clumps, add cinnamon if using.
- Cut in vegan butter with a pastry blender
- Add icy aquafaba, 1 Tbsp at a time, forking into dough to combine.
- When dough becomes sticky and starts to form a ball, stop adding aquafaba and form into a soft ball with hands.
- Dough shouldn't stick to fingers.
- Let rest in an airtight bag in the fridge, for at least 30 min.
- Place soaked sates with water into a blender cup. Add lemon juice and blend until smooth
- Place in a large bowl and use 1 tbsp of water to clean out the blender cup.
- Start slicing pears about ⅛' thick and placing in the bowl, spooning the dates mixture over them to prevent oxidizing and turning brown. (Read the post to see how and why I sliced mine the way I did, you can slice your pears how you like them).Add 4 sliced figs to the bowl.
- Preheat oven to 350° FTake dough out of fridge and get out extra flour for rolling, a parchment paper, rolling pin and rolling mat.
- Place flour on rolling mat and take dough out of bag, gently press into the flour to make into a cylinder and add more flour on top.
- Gently begin to roll your dough out from the middle to the outside edges. You must add flour and flip as you go, about every 5-9 rolls. When flipping gets to scary or flimsy. make sure to move it to the parchment by placing flour, then parchment over top and giving it a couple rolls to make it stick, then flipping the parchment, dough, mat sandwich over and gently peeling the mat off. Roll out a few more times too make the shape you want.
- Begin adding pear slices into the middle of the galette, read my post to see how I did this. Be sure to evenly intersperse the figs with the pears so every bite has some of each planned into it. Pour whatever date mixture is left onto the top of the pears.
- Finish with last sliced fig, and carefully fold up the sides of the galette using the parchment and peeling the parchment back when it is in place.
- Move around the pie in a circle with this technique to finish the galette. Lightly press folds together to keep inside, on the inside.
- Garnish top & dough. We used ¼ cinnamon mixed with ¼ coconut sugar.
- Possibly with a friend, carefully take the edges of the parchment and transfer the galette to a baking sheet.Place in middle rack of oven. Bake @ 350° F for 40-45 min. Checking every 15 minutes or so to make sure the crust isn't getting too brown. If it is cover lightly with foil.Insides should be bubbling when it is done.