Pear Galette with Salted Maple Glaze

There’s nothing better than a rustic, golden pear galette fresh from the oven. This recipe celebrates seasonal, local ingredients — juicy pears from the farmers market, fresh-milled flour from Meadowlark Organics, and regenerative coconut sugar from Big Tree Farms for a refined-sugar-free treat. The finished galette is drizzled with a warm salted maple glaze and topped with a scoop of vanilla bean ice cream for the ultimate cozy dessert.

Pear Galette with Salted Maple Glaze

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Ingredients

For the crust

• 1 1/4 cup fresh-milled flour (or all-purpose) (I love Meadowlark Mills)
• 1 tbsp coconut sugar
• 1 tbsp cinnamon
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, diced
• 1 tsp apple cider vinegar
• 3-4 tbsp ice water

For the filling

• 3 large pears, ripe but firm, thinly sliced
• 1/4 cup coconut sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1 tbsp flour or arrowroot starch

For the egg wash + sprinkle

• 1 egg yolk
• 1 tsp water
• 1 tbsp turbiano sugar

for salted maple glaze

• 1 tbsp butter, melted
• 2-3 tbsp maple syrup
• Pinch flaky sea salt

Instructions

Make the dough

• Add the flour, coconut sugar, cinnamon, and salt to a bowl (or a stand mixer with a paddle attachment) and cut in cold butter until the mixture resembles coarse crumbs with pea-sized bits.
• Drizzle in the ice water + ACV mixture, 1 tbsp at a time, just until the dough starts coming together. Press into a disk, wrap, and chill for 30 minutes

Prepare the filling

• Preheat oven to 400 degrees
• Toss sliced pears with coconut sugar, lemon juice, vanilla, cinnamon, and flour

Assemble and bake

• Add flour to a clean surface, roll the dough into a circle
• Add the pears to the center, leaving a 2-inch border around them. Fold edges over the pears
• Brush the crust with egg wash and sprinkle with turbiano sugar
• Bake for 35-40 minutes, until the pears are bubbly and the crust is deep golden

Salted maple glaze

• Melt the butter, whisk in the maple syrup until smooth, and finish with a generous sprinkle of flaky salt. Drizzle over the warm galette and top with extra flaky salt
• Serve warm with a scoop of vanilla bean ice cream and an extra drizzle of the salted maple glaze