Pear and Cherry Galette

​By Chef Maynard


Flour, cake cup 1
Nuts, almonds, ground tbsp 4 ½
Sugar tbs 2
Salt tsp 3/8
Butter, unsalted tbsp 7
Oil, canola tbsp 3
Water, ice tbsp 3
Fresh pears g 500
Fresh cherries g 100
Lemon juice tsp 2
Nuts, almonds, flaked tbsp 1




1. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour, almond flour, 1 tablespoon sugar, and salt in a food processor; pulse to combine.

2. Scatter butter into processor; pulse until mixture resembles coarse crumbs. Drizzle in oil; pulse to combine. Add ice water; pulse just until combined. Turn mixture out onto a sheet of plastic wrap; pat into a disk. Wrap in plastic wrap; refrigerate 1 hour.

3. Preheat oven to 200°C.

4. Place pears in a large bowl. Sprinkle with remaining 1 tablespoon sugar and lemon juice; toss gently to combine.

5. Unwrap dough. Roll dough on plastic wrap into a 30cm circle. Arrange dough on a baking sheet lined with parchment paper or tart tin.

6. Spoon pears and cherries onto the dough, leaving a 2-inch border. Fold edges of dough over filling to partially cover.

7. Bake at 180°C - 200°C for 35 minutes or until fruit juices bubble and crust is browned.

8. Remove from oven; sprinkle with almonds.

9. Cut into 8 - 10 wedges.


Chef Tip:

  1. • Spread a layer of Frangipane on the dough prior to arranging the pears and cherries. Bake at 180°C - 200°C for 35 minutes or until the crust is browned.