Rustic Pear and Chestnut Galette with Cinnamon

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This free-form galette pairs pears, cooked chestnuts^* and cinnamon^* with a tender butter pastry. The filling stays visible beneath a rustic folded edge.

Serves 6 · Prep: 25 minutes · Chill: 30 minutes · Bake: 35–40 minutes · Cool: 15 minutes

Ingredients

• 200 g (1⅔ cups) all-purpose flour, plus more for rolling
• 100 g (7 tbsp) cold butter, cubed
• 1 tbsp sugar for the pastry
• 1 pinch salt
• 4–5 tbsp cold water
• 2 medium pears (about 350 g / 12 oz), cored and thinly sliced
• 150 g (5¼ oz) cooked, peeled chestnuts^*, roughly chopped
• 2 tbsp sugar for the filling
• ½ tsp ground cinnamon^*
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1 tbsp milk for brushing

Instructions

1. Mix the flour, 1 tablespoon sugar and salt. Rub in the cold butter with your fingertips until coarse crumbs form. Add cold water one tablespoon at a time until the dough just comes together. Shape into a disk, cover and chill for 30 minutes.
2. Preheat the oven to 200°C / 400°F. Gently toss the pears with chestnuts^*, 2 tablespoons sugar, cinnamon^*, lemon juice and cornstarch.
3. Roll the dough on lightly floured parchment into a circle about 30 cm (12 inches) wide and transfer, with the paper, to a baking sheet. Arrange the filling over the dough, leaving a 4 cm (1½-inch) border.
4. Fold the edge over the filling and press lightly. Brush the pastry edge with milk.
5. Bake for 35–40 minutes until the crust is golden and the pears are tender. Cool on the baking sheet for at least 15 minutes before slicing.

Allergens: Contains wheat and milk. Check packages for other allergens or traces.

A pear and chestnut galette made for sharing

This free-form tart bakes on a sheet rather than in a pie dish: the folded pastry edge holds the filling in place. It is a relaxed choice for an autumn afternoon with coffee or tea. Juicy pears contrast with the mellow, nutty character of the chestnuts, while the open center shows off the filling.

Tips for tender pastry and an even bake

Keep the butter and water cold, and handle the dough only until it comes together. Choose ripe but firm pears and slice them evenly so they soften at the same rate. Leave the stated border clear when filling the pastry, then allow the baked galette to rest before cutting so the juices have time to settle.