Northwest Pear and Apple Galette

United StatesPacific NorthwestNorthwest Pear and Apple Galette

Everyone needs to have a repertoire of recipes that are easy to whip up in a hurry, but sufficiently impressive to wow your guests. This fruit and nut galette is one of those recipes.

It comes together in a flash (Especially if you keep a pie crust dough or two in your freezer. I don’t know about you, but I always seem to have an extra one hanging around after the holidays. But even if I don’t have one on hand, it’s just a matter of minutes to bring together from scratch. Back to that repertoire of recipes – a pie crust dough is a good one to add to the list, too!), it features fresh flavors that almost everyone loves, happens to be on the healthy side of the dessert scale, and looks really pretty! A winner all around!

While the galette itself comes from French roots, the fruit and nut combo in this particular recipe is all about the Pacific Northwest. Oregon and Washington are home to some of the largest and most exceptional producers of pears, apples, and hazelnuts in the world. I’m lucky enough to live in an area where I am surrounded by apple and pear orchards – it’s so cool to watch these delicious fruits grow into their glorious ripeness throughout the summer! Love it!

Anyway, you can feel free to substitute any fruit and nut combo that you like. Use whatever is local to you, and this dessert will be delicious! Cherries, figs, and even citrus fruits would be yummy. Heck, you could go savory if the notion strikes, with thinly sliced potatoes and ricotta cheese, caramelized onions with a sprinkling of blue, or shaved asparagus and parmesan. So many options!

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Pear and apple galette

Northwest Pear and Apple Galette

  • Author: Julie Cockburn
  • Yield: 8 1x
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This quick and easy dessert, filled with Northwest fruits and nuts, is both rustic and elegant. A tasty end to your next elegant picnic or casual dinner party!


  • 1 pound total pears and apples, cored and sliced into very thin wedges (Feel free to use only pears or only apples. Or whatever fruit you like, for that matter – sky is the limit!)
  • Freshly squeezed juice of half a lemon
  • 1 tablespoon all purpose flour, plus extra for dusting the work surface
  • 1 tablespoon sugar
  • 1/4 teaspoon cinnamon, plus extra for dusting
  • Your favorite pie crust dough, enough for one 9 inch pie
  • 2 tablespoons coarsely chopped, raw hazelnuts
  • 1 tablespoon unsalted butter
  • 1 teaspoon heavy cream
  • Coarse sugar (such as sugar in the raw), to sprinkle
  • Fresh herbs (such as mint, thyme, oregano, or marjoram) or dried culinary lavender, for garnish


  1. Preheat the oven to 400°F.
  2. In a large bowl, gently toss the pears and apples with the lemon juice, 1 tablespoon of the flour, 1 tablespoon sugar, and 1/4 teaspoon of the cinnamon.
  3. On a clean, floured work surface, roll out the pie crust dough into a large round, about 9 or 10 inches wide. Transfer the dough to a parchment paper lined baking sheet. Decoratively arrange the pears and apples in the middle of the dough (or simply pile them in the middle), leaving a 2 inch border around the edge. Distribute the hazelnuts and butter over top. Carefully fold the edges of the dough over the fruit and nuts. This is a rustic dessert, so don’t worry if it looks a little messy.
  4. Brush the dough with heavy cream, sprinkle with a pinch or two of coarse sugar (this will add a bit of extra crunch to the finished galette), and dust everything lightly cinnamon.
  5. Bake in the preheated oven until beginning to turn golden brown, 50 to 55 minutes (begin checking for doneness after 40 minutes).
  6. Garnish with fresh herbs or culinary lavender.

Recommended Equipment and Goodies


I’ve called for Pacific Northwest fruits and nuts in this recipe – pears, apples, and hazelnuts – but any combination of fruits and nuts would be delicious. Berries, cherries, figs, or even citrus fruits would be perfect. If you use particularly juicy fruits, add a bit more flour to the mix to avoid getting a soggy crust.

Serve your galette warm or at room temperature, with a scoop of ice cream or a dollop of freshly whipped cream – yumm!

  • Category: Dessert
  • Cuisine: Pacific Northwest
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Hi! I’m Julie

Julie Cockburn with the Taste Of The Place cookbook

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