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Mini galettes with pear, apple and spices.

Course: Dessert
Cuisine: French
Servings: 6 galettes


For making the dough

  • 190 gr all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 100 gr cold, unsalted butter, cut into small pieces
  • 60 ml cold water
  • 30 ml greek yogurt

For the filling

  • 4 fruits pears and apples I used 3 pears and 1 apple
  • Juice of half a lemon
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cardamom

For brushing

  • 1 tablespoon brown sugar


  • You have to start by making the dough. Thus, in a bowl whish together the flour, sugar and salt. Add the butter and by using your hands gently toss to coat the butter in the flour mixture. Work quickly to ensure the butter stays cold. 
  • In a small bowl whisk together the cold water and the yogurt.Drizzle over the dough and use by using your hands gently whish until incorporated. Continue working the dough until it comes together and the is no dry flour visible. Be caredul not to overwork the dough. It is ready as soon as you can squish the dough in one hand and stays together. 
  • Wrap the dough in a plastic wrap and refrigerate for at least one hour or preferably overnight. The dough can be wrapped in a double layer of plastic wrap and refrigerated for up to 2 days or frozen for up to 2 months. 

For making the filling

  • Slice pears and the apple into thin wedges. Add the wedges to a bowl and add lemon juice, cinnamon, ginger and cardamon. Set aside.

Assembling the galettes

  • Spread a baking on a pan and preheat your oven to 200* C.
  • Divide the gough into 6 pieces. Roll out first piece of dough into a thin circle (15 cm diameter). If the dough is to cold, leave it for 10 minutes. Drop a generous dollop of the filling onto the center of the dough and then spread it a little, leaving a 2’’ border of dough empty all around. Fold over the empty border of dough on top of the pears. Put the galette on the pan and continue with the rest. 
  • Brush the border of each galette with a beaten egg. Sprinkle brown sugar over entire galette. 
  • Cover the galettes with foil and bake for 30 minutes. Covering the galettes will prevent them from burning and will also retain the fruits juicy. After 30 minutes,  remove the foil and bake the galettes for 15-20 minutes or until they get a golden brown colour.