Pear, hazelnut and rosemary galette

Pear, hazelnut and rosemary galette


For the pastry: 

250g plain flour 

125g butter, chilled and cut into cubes

1 tablespoon golden caster sugar 

pinch of salt 

For the top:

4 pears, Williams or whatever you can find. Alternatively apples will work. 

100g roasted and blanched hazelnuts  2/3 ground in a food processor, 1/3 reserved whole

brown sugar of your choice (demerara, light brown, muscovado, golden caster)

50g butter 

2 sprigs rosemary 

egg yolk for egg wash



To make your pastry, combine the flour, sugar and salt in a mixing bowl. Have a small glass of ice-cold water ready. With your fingers, rub in the cubes of butter until your mixture resembles breadcrumbs. Slowly dribble in the cold water (approx. 70ml to start), using your hands to bring the mixture together. You want enough water to be able to just form a ball, but not for the pastry to be too wet. Wrap in clingfilm and chill whilst you prepare the pears. 

Preheat the oven to 200C or 185C fan. 

Wash, quarter and core the pears. Cut into thin slices. Place a sheet of baking paper on an oven tray. 

Roll your pastry into a circle approx. 30cm diameter and transfer to the lined baking tray. 

Spread the ground hazelnuts on the pastry and then arrange the pears on top, overlapping them to allow for shrinkage but leaving a border of approx. 2cm. Sprinkle roughly two tablespoons of the sugar over the pears (or more or less according to your taste- try the pears for sweetness), and then roughly chop the reserved hazelnuts and sprinkle these over. Place the whole sprigs of rosemary on top, breaking off a few needles to sprinkle over the rest of the galette. Break up the 50g butter and dot it over the pears. Lift the edges of the pastry border and fold them over the edges of the pears to make the galette. Brush this border with egg wash and sprinkle with sugar. 

Bake for 30-40 minutes, until the pastry is cooked and golden. 

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