Heirloom Kieffer Pear Galette

July, August, September

Makes 1 galette

Courtesy of Will Packwood • Photography by Jenna Northcutt

Fairly difficult

Heirloom Kieffer Pear Galette


For 1 Batch(es)


  • 1 1/2 cups pecans, lightly toasted
  • 1 1/2 tablespoons all purpose flour
  • 3/4 cup(s) brown sugar
  • 1/4 cup(s) butter, room temperature
  • 1 egg(s)
  • 1 egg white(s)
  • 1 teaspoon(s) vanilla extract
  • 1 tablespoon(s) bourbon
  • 3 Boggy Creek Farm heirloom Kieffer pears, peeled, cored, sliced very thinly
  • 1 egg yolk(s)
  • 2 tablespoons heavy cream
  • 1/4 cup(s) farmhouse cheddar, shredded
  • 1 lemon(s) zest
  • Pinch sea salt

Heirloom Kieffer Pear Galette Directions

  1. In a food processor, grind the pecans and flour to a fine meal. Add the brown sugar, butter, egg, egg white, vanilla, zest, bourbon and salt and continue processing until smooth. Transfer to a bowl and refrigerate overnight.
  2. When you’re ready to make the galette, heat the oven to 375°.
  3. Roll out the piecrust dough to a ¼-inch thickness and place on a large sheet pan. Top the crust with the pecan mixture and spread to within 3 inches of the edge. Layer the pears in a shingle pattern and fold up the edges of the crust.
  4. Whisk together the yolk and cream, brush the mixture all around the edge of the galette and sprinkle on the cheese.
  5. Bake the galette for 20 minutes, or until golden and baked through. Remove from the oven and allow to thoroughly cool before slicing. Serve at room temperature with whipped cream or vanilla ice cream.