Pear Galette with Pistachio Frangipane

by Cristiana Sadidigianis

What could be more comforting on a long winter night than a quick-to-oven galette with piping hot fruit, a decadent sheet of filling, and a crispy butter crust? Topping it all off with cream, of course.


Yields one 12” galette


For the dough:
320g (2 ⅔ cups) all-purpose flour
1 tbsp sugar
½ tsp salt
225g (1 cup) unsalted butter, very cold and cut into ½" wide cubes
120 mL (½ cup) ice water

For the frangipane:
75g (½ cup) pistachios, roasted
56g (¼ cup) butter
60 mL (¼ cup) Oracle Olive Oil
½ tsp salt
1 large egg yolk (reserve the egg white for later)
100g (½ cup) granulated sugar

To assemble:
2-3 large pears, sliced ¼" thick
1 egg white
⅓ cup demerara sugar


1. Make the tart shell: combine the flour, sugar and salt in a large mixing bowl. Add the butter and stir to coat it in the flour, then use your fingers to flatten and break up the cubes of butter, ensuring that they remain in relatively large, flattened pieces. Then, slowly pour in the ice water and stir until just combined, being careful not to overmix. It’s okay if some flour is still not incorporated. Turn the mixture out onto a countertop and use your hands to press the mixture into a disk, then wrap and refrigerate.

2. Make the frangipane: in a food processor or blender, blitz the pistachios into a flour. Add the butter, olive oil, egg yolk, salt and sugar, and blitz again to form a smooth paste.

3. Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper or a silicone baking mat.

4. Dust your countertop and a rolling pin lightly with flour, then transfer the dough to the countertop. Roll the dough out into a ¼" thick round, approximately 14" wide, then carefully transfer it to your prepared baking sheet. Spread the frangipane onto the rolled-out dough, leaving a 1" border around the edge, then arrange the slices of pear overtop. Fold the edges up and over the pear, then brush the crust with the egg white, sprinkle with demerara sugar and bake for 30-35 minutes or until the crust is golden brown. Serve alongside creme fraîche or ice cream.