Vegan Cranberry Pear Galette Recipe

Baked vegan cranberry pear galette on a cake plate.

5 from 1 vote

Vegan Cranberry Pear Galette Recipe

This deliciously simple vegan pear galette is perfect for fall and winter entertaining with a perfectly sweet-tart pear and cranberry filling tucked into a flaky buttery crust!

Prep Time30

Cook Time45

Resting Time30

Total Time1 45

Course: Dessert

Cuisine: French

Keyword: vegan pear galette, pear galette recipe

Servings: servings

Calories: 353kcal

Author: Kaity Farrell

Ingredients

Crust

210 g all purpose flour 1-1/2 cups, or white whole wheat flour
1/2 teaspoon kosher salt
113 g vegan butter 1/2 cup
1 tablespoon extra virgin olive oil
4-6 tablespoons ice water

Filling

2 large bosc pears
1 cup fresh or frozen whole cranberries
200 g whole cane sugar or granulated sugar or brown sugar
2 tablespoons all purpose flour
1 teaspoon orange zest from 1 orange
3 tablespoons fresh orange juice
1 teaspoon grated fresh ginger root
1 vanilla bean split, or 1 tablespoon vanilla extract

Vegan Egg Wash

2 tablespoons non-dairy milk

Instructions

Prepare Pastry Dough

Whisk flour and salt together in a mixing bowl.
Cut shortening and olive oil into flour mixture using your clean hands or a pastry cutter until mixture resembles coarse bread crumbs.
Add ice water 1 tablespoon at a time, stirring with a fork after each addition until dough holds together when squeezed in your hand. *The total amount of ice water needed will change depending on the weather, climate, humidity, season, etc.
Form dough into a disc and cover with wrap and refrigerate for 30 minutes.

Assemble the Galette

Preheat oven to 375˚F. Line a baking sheet with parchment paper.
Roll out pastry dough on a floured surface to a 1/8" thick circle. Trim and gather edges, reworking them into a disc to use for making decorations for the crust. Roll extra dough and cut out decorations with cookie cutters or freestyle using a knife or exact-o-knife. Roll up crust gently onto rolling pin and transfer to the baking sheet.
Cut pears in half lengthwise, keeping the stem intact on one half. Remove seeds with a paring knife or melon scoop. Thinly slice pear halves that have the intact stems, so as to keep the slices attached, and then fan them out. Thinly slice the other two pear halves and set pears aside.
Mix together remaining ingredients in a mixing bowl. Spoon mixture onto the center of the pie crust, leaving a 2" overhang of crust, and saving some of the mixture to drizzle over pears after you arrange them.
Arrange pears over the cranberry mixture, fanning and spreading them out. Fold the edges of the crust over the filling, tucking and overlapping as needed. Drizzle the remaining cranberry mixture over the pears.
Brush crust with non-dairy milk and attach the decoration cut-outs. Brush the tops of decorations with non-diary milk.
Bake at 375˚F for 45-50 minutes on the middle or upper third rack, until galette is bubbling and pears are fork tender. Remove from oven and allow to cool on a cooling rack for 30 minutes before cutting, so filling sets. Serve warmed or at room temperature. Remove split vanilla bean when serving.

Notes

This galette will keep covered at room temperature for 1-2 days or refrigerated for up to 4 days.

Nutrition