Pear and Bacon Galette

Pear and Bacon Galette

I think I may have just reinvented breakfast with the following recipe. Not to zest my own lemon or anything, but this is a tasty melange of savory and sweet that I am pretty proud of.

This galette derives its power from two key players. I’ve recently discovered how much I like pears, whom I used to pass over in favor of more pungent fruits like nectarines, apples, and peaches. Red d’Anjou pears recently arrived as a fresh fruit surprise courtesy of FreshDirect, and their lightly tart sweetness works perfectly with the crisp saltiness of the second star of this dish and holder of my heart and dreams: Bacon.

It’s important to get the bacon real nice and crisp before you mix it with the rest of the filling… since no one likes soft bacon. No one.

By the way, a galette is a fancy French word for a pie made by a person who is too lazy to make a nice looking pie crust edge. Fact. Besides, I kind of like the way the rough edges look here… kind of makes the whole thing look more rustic, don’t you think?

Pear Bacon Galette


For the Crust:

  • 1 1/8 cup all purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 8 tablespoons cold, unsalted butter, cut into pieces
  • 4 tablespoons ice water

For the Filling:

  • 5 slices bacon, chopped into 1/2-inch pieces
  • 2 pears, peeled (I used red d’Anjou)
  • 1 lemon
  • 1/4 teaspoon cinnamon
  • 1 teaspoon sugar

Peeling pears


1) Place flour, salt, and sugar in a food processor and pulse once or twice to get everything combined. Add the cold butter, and process until the mixture becomes the consistency of cornmeal.

2) Transfer mixture to a bowl, and sprinkle the ice water over it. Using a rubber spatula or your hands, mix in water and create a ball shape out of the dough. Wrap in plastic wrap and flatten to a small disk, then place in the freezer for 10 minutes while you make the filling.

3) Pre heat the oven to 350. Cook bacon over medium heat in a skillet until almost crispy; transfer bacon to a plate layered with paper towels. Save bacon fat to grease your baking sheet.

4) Chop peeled pears in half and scoop out the core, then slice into thin (1/8 inch thick) slices lengthwise. Place pears in a bowl, and add sugar and cinnamon. Zest your lemon over top, then cut in half and squeeze the juice into the bowl. Using your hands or a spatula, toss the pears in the juice and spices. When bacon has cooled a bit, add bacon and toss again.

5) Remove crust from freezer. Unwrap the plastic wrap to expose the dough, and layer another piece of plastic over top, to make a plastic-dough-plastic sandwich. Using a rolling pin, roll the dough out to about 1/4 inch thick, making a large circle. Carefully remove the top layer of plastic wrap, then flip crust onto a bacon-greased baking sheet. Peel off the other plastic wrap.

Rolling out the crust

6) Scoop filling onto the middle of the crust and spread out, leaving 2 inches of crust all around. Fold excess crust over to contain the filling.

Galette before the oven

7) Bake for 40-45 minutes at 350, until crust is lightly browned. Let cool for 10 minutes and enjoy!

Slice of galette

I also posted this recipe to Food52, as part of their Your Best Late Winter Tart contest. A lot of good entries over there!

Happy Eating 🙂

6 thoughts on “Pear and Bacon Galette”

  1. Haha, I love making galettes for that very reason! I’m all about making things look “rustic,” intentionally or not. What an amazing food combo! How did you ever come up with it? You sold me! Can’t wait to try it!

  2. Looks SO good! What did you think about the Food 52 finalists? I thought the tangerine tart looked good but the Madeira Tart finalist shocked me…I just thought there were some better tarts submitted than that one. Hope the Madeira author isn’t reading this LOL.

    1. HAHA I agree! I actually thought your entries looked seriously mouthwatering. I hope that one day I at least get an editor’s pick 🙂

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