Pear Rosemary Galette Recipe

Name: Pear Rosemary Galette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup tapioca starch; 1/4 cup oat flour (make sure it's from certified gluten-free oats); 1/2 cup millet flour; 1/2 teaspoon xanthan gum; 1 pinch salt; 1/3 cup cold butter; 2 tablespoons ice water (more or less as needed); 2 cups seckel pears, sliced; 2 tablespoons sugar; 2 sprigs rosemary

Servings: persons

1/4 cup tapioca starch
1/4 cup oat flour (make sure it's from certified gluten-free oats)
1/2 cup millet flour
1/2 teaspoon xanthan gum
1 pinch salt
1/3 cup cold butter
2 tablespoons ice water (more or less as needed)
2 cups seckel pears, sliced
2 tablespoons sugar
2 sprigs rosemary

1
Remove rosemary leaves from the sprig. Combine with pears and sugar in a large bowl. Set aside.
2
Stir together oat flour, millet flour, tapioca starch, xanthan gum, and salt.
3
Prepare a cup of ice water.
4
Cut the butter into chunks then incorporate it into the flour. If you don't have a pastry cutter (I don't!) just use a fork. You're done when the butter is evenly blended and you have mostly small pea size chunks of flour/butter.
5
Using a tablespoon, gradually add cold water, just until the dough comes together. For me, 2 T was exactly enough.
6
Refrigerate the dough for 20-30 min. Preheat oven to 350 degrees.
7
Roll out the dough to somewhere between 1/4 and 1/8 inch thickness using your preferred method. I rolled it out between two sheets of floured wax paper.
8
Sprinkle cornmeal (if you have it) on a baking sheet and transfer the rolled out dough to the baking sheet.
9
Spoon the pear mixture into the center of the dough and gather the edges up around the fruit however works best. You could pinch it together or fold small sections over.
10
Bake at 350 degrees until golden, about 30 minutes.

250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup tapioca starch, 1/4 cup oat flour (make sure it's from certified gluten-free oats), 1/2 cup millet flour, 1/2 teaspoon xanthan gum, and more.

Yes, Pear Rosemary Galette falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pear Rosemary Galette

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