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Maggie Beer

Pear galette01

Pear Galette

Pear galette01

Step 1: Preheat oven to 220C.

Step 2: Drizzle pears with a little Verjuice to stop them oxidising.

Step 3: Drain any excess Verjuice off pears. Place in pan with one table spoon of butter on a high heat and cook for five minutes or until caramelised.

Step 4: Once caramelised, deglaze the pears with the remaining Verjuice and a teaspoon of lemon thyme leaves.

Step 5: Lay out Careme butter puff pastry on a baking tray lined with baking paper and trim edges to create a circle. Set aside.

Step 6: Add the almond meal, remaining butter, egg, plain flour and salt to a food processor and blend until a smooth paste is formed.

Step 7: Top the Puff pastry the almond mixture, leaving a two centimetre space from the edge of the pastry.

Step 8: Lay the pears on top of the almond mixture.

Step 9: Fold the pastry edges in, pinching as you go to ensure the pastry remains in place.

Step 10: Place in the oven and cook for twenty minutes or until pastry is golden.

Step 11: Remove from the oven and set asides to cool. Top with fresh lemon thyme leaves and serve.


  1. 3 pears peeled, cored and sliced
  2. 65g butter
  3. 1 egg
  4. a pinch of sea salt
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