Galettes are a marvelous wintertime dessert. They may look like an open-faced pie, but they come together in a fraction of the time and effort, ideal for those with busy schedules. Feast your eyes and tastebuds on this flaky, warm Pear Galette made with wholesome, gut and immune-friendly ingredients!

The tender pears in this gluten free galette make the perfect backdrop for the sweet and spicy kick of cinnamon and ginger. Paired with the golden crust, it’s a symphony of flavor you and your guests won’t be able to resist.

To make this a completely gluten free galette, I combine cassava, coconut, and arrowroot flours. You also enjoy all the health benefits of pears, with the added gut and immune support of my Vanilla Bean Paleo Protein powder! This indulgent treat is a true crowd-pleaser that will win over even the biggest of critics. 

What Is a Galette?

A galette is a French cuisine term used to describe different types of cakes. We get the word ‘galette’ from the Norman word ‘gale’, which means flat cake. Traditionally, people used these pastries in both sweet and savory recipes. The cakes could also be flaky and crusty, or more flat and uniform. In a way, they resemble an open-faced pie or pizza.

Making a pear galette is similar to making a pie crust. You combine the ingredients and roll it out into either a round or oval shape. Once the filling goes in, the edges are typically folded over. This creates a thin, outer covering. 

Depending on what you wanted, many traditional galettes used wheat flour, cornmeal, and egg. Spreads or fillings also use cheese. This gluten free galette is also egg free, so it’s safe for those on the AutoImmune Spectrum™. You can savor every morsel of this pear galette with absolutely no regrets!

Gluten Free Galette Dough

Similarly to pie crusts, traditional pear galette dough uses wheat flour and butter to create that flaky, golden texture. Both gluten and dairy are notorious for triggering inflammation. If you’re following an elimination diet or The Myers Way®, you know there are healthier ways to still enjoy your favorite desserts without sacrificing your health.

This is where gluten free flour comes in. First I combine coconut flour with cassava flour. Coconut flour is a popular choice, yet it doesn’t absorb liquids as well as other flours. That’s why I use cassava flour to help balance this out. Next I use arrowroot flour, which is a starchy powder that comes from the root or rhizome of the arrowroot plant. It’s often used as a thickening or binding agent. Using all three types helps create that perfect gluten free galette dough consistency!

Health Benefits of Pears

Pears are a delicious, health-boosting fruit that doesn’t get enough attention! If you’re not familiar with all the health benefits of pear, let me clue you in. First of all, the vitamin C and K in this bell-shaped fruit supports optimal immune function. It also contains helpful minerals. For example, the potassium and copper in pears encourage healthy nerve function and cholesterol metabolism. 

Pears are an excellent source of pectin. Pectin is an insoluble fiber that encourages a healthy gut environment. They also contain several phytonutrients, providing antioxidant-like protection against free radicals. Did you know pears with green skins contain zeaxanthin and lutein? Both of these bioactive compounds promote eye health as you age. Red-skinned pears contain anthocyanins, which help defend against heart disease. It may even protect you against some cancers. 

It’s easy to enjoy all the health benefits of pears, whether raw or turned into a scrumptious gluten free galette! For best results, I recommend using either Anjou or Bartlett pears. 

Paleo Protein Powder

It’s hard for me not to think of ways to make a dish or dessert even better. That’s why I decided to add a scoop of my Vanilla Bean Paleo Protein powder to the pear galette filling! It adds a nourishing boost of protein, making this a healthy and satisfying dessert. 

Your body uses protein to build, strengthen, and repair tissue. However, most Americans aren’t consuming enough quality protein to support your body where it needs it most. This paleo protein powder checks all the boxes for those looking to up their protein intake. For instance, I source my protein from grass-fed, pasture raised beef with no unnecessary antibiotics, hormones, corn, or soy. Each scoop provides 21 grams of hydrolyzed collagen protein to support muscle mass, skin, hair, and nails. You also get the added gut and immune support thanks to inulin, an insoluble fiber known to support optimal health. 

You’ll love how the subtle yet classic vanilla taste enhances the ginger and cinnamon spices. It also brings out the citrusy, tart flavors of the pears. You might not think a paleo protein powder could do so much, but it does!

How To Make Pear Galette

We’re going to break this process down into two parts. First, we’ll create the gluten free galette dough. As it chills, we’ll work on the pear galette filling. Let’s get to it!

Prepare the Crust 

Place ½ cup of palm shortening in the refrigerator until chilled, about two to three hours. Keeping the shortening cold is one of the best kept secrets to achieving that famously flaky pear galette crust! While the shortening chills, combine the cassava flour, arrowroot flour, and coconut flour in a large bowl. Sprinkle in your coconut sugar and sea salt and give it a good whisking.

After a few hours, remove the chilled palm shortening and cut into the dry ingredients. You can use your fingers if it’s not too hard. Otherwise, use a pastry cutter. Take your time to work it into the mixture. You want it to look like breadcrumbs. 

Next, add your apple cider vinegar followed by ice water. Start by adding one tablespoon of ice water at a time, stirring to incorporate. Once the gluten free galette dough comes together with a slight stick, shape it into a disk and wrap it in parchment paper. Place back into the refrigerator for at least an hour, preferably two.

Prepare the Filling 

While the gluten free galette dough chills, let’s prepare the pear galette filling. Start by washing and slicing your pears. You can use a mandolin or fruit slicer to get them nice and thin. Next, toss them into a bowl. Add the lemon juice and vanilla extract and toss to coat. Now add your coconut sugar, Vanilla Bean Paleo Protein, cinnamon, ginger, and arrowroot starch. Stir to incorporate all the flavors!

When the dough is ready, remove from the refrigerator and place between two sheets of parchment paper. Using a rolling pin or glass cup, roll the gluten free galette dough into a 10-inch circle. Don't worry if it’s not perfectly round—the rustic appearance is part of the look!

Transfer the dough to a baking sheet. Make sure the bottom parchment paper is intact. Layer the pear slices in the center of the crust, leaving a 2-inch border around the edges. Gently fold the crust edges over the filling. You can also pleat the edges as you go to form a rustic look. Brush with melted coconut oil. If you want an extra golden color, add a touch of maple syrup.

It’s time to bake our delicious pear galette! Preheat your oven to 350 degrees F (or 175 degrees C). Bake for 35–40 minutes. You’ll know it’s ready when the pears are fork-tender and the crust is golden brown. Enjoy as is or with a dollop of coconut cream on top!