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.