Pear and prosciutto galette

While doing my usual internet browsing for menu inspiration, I came across a picture of a galette. I have seen galettes before but have never tasted, baked or even saw a galette in person. What is a galette you ask? It is, in simplest terms, a free-form rustic tart. They can be savory or sweet and filled with pretty much anything you want from various fruits to meat, fish, eggs, vegetables, or just cheese. Since my house is already stocked on sweets, I’m going the savory route today with a pear and prosciutto galette, topped with melted blue cheese. Rustic, simple, delicious!

pear and prosciutto galette

pear and prosciutto galette

pear and prosciutto galette

Pear and prosciutto galette
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Galette dough
  1. 2 1/2 cups All-purpose flour
  2. 2 tablespoons sugar
  3. 1/2 teaspoon table salt
  4. 16 tablespoons unsalted butter
  5. 1/2 cup + 2 tbsp ice water
  1. 1 Bartlett pear, peeled and sliced
  2. 5 thin slices prosciutto
  3. 1/4 cup crumbled blue cheese
  4. 1 tbsp melted butter
  1. Preheat oven to 400 degrees F.
  2. Prepare galette dough according to recipe.
  3. Assemble the galette. Remove chilled, rolled out dough from the refrigerator. Lay sliced pear in a concentric circle, leaving a 2-inch border. Top with prosciutto and crumbled blue cheese.
  4. Fold over the edges of the dough towards the center to create a border. Chill for 10 minutes.
  5. Brush melted butter on the edges of the galette. Bake for 35-45 minutes or until the edges are golden. Remove from oven and cool on a wire rack for 20 minutes. Slice and serve.
Adapted from Food 52
Adapted from Food 52
Cherry on my Sundae

For galette dough recipe click here


**Helpful tips and common mistakes

Even if you’re looking to prepare a sweet galette or a savory one with different toppings, this dough is a great basic recipe. Factors such as the moisture level of the fruit may require an adjustment to the recipe, but this is a starting point. 

When cutting in the butter into the dough, make sure that the butter stays cold. The pieces of cold butter within the dough will steam and create an airy, flaky texture that cannot be achieved if the butter has melted. If incorporating the butter with your hands, work quickly!

pear and prosciutto galette

If you’re making a batch of galettes, you can freeze the dough for up to 2 weeks. 

Have fun choosing your toppings. It can be as simple as a peach galette or as sophisticated as leek, fennel and mushrooms with goat cheese galette; the options are limitless! 

pear and prosciutto galette

For a fruit galette, sprinkle sugar on the edges to give it that extra needed sweetness. I love the rustic appearance of these tarts. Not only are they easy to put together, they look incredible! I can foresee my next party to consist of many, many galettes…

pear and prosciutto galette


Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles

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  1. This looks incredible. You nailed galettes on your first try!!!

    • cma0425

      Thank you! They’re actually much easier to make than anticipated

  2. this looks so delicious! I love the crunchy look of the pastry

    • cma0425

      It’s crunchy and buttery at the same time – my favorite type of crust 🙂

  3. Holy wow, this is gorgeous! Not only does the galette look scrumptious, I love the photos too. Beautiful job!

    • cma0425

      Thank you! Galettes are so easy to make and they turn out looking gorgeous!

  4. Wow, that looks incredible!

  5. This looks so amazing! I love galettes and have been wanting to try a savory version. Just beautiful!

    • cma0425

      I’ve now become a fan of galettes after this one! I’m already brainstorming on other versions I want to try 🙂

  6. Never would have thought of putting pears and proscuitto together but it looks gorgeous and I’m sure those are great together!

    • cma0425

      Pear and prosciutto or melon with prosciutto are two of my favorite combinations – a little sweet with a little salty, delicious

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