![['Close-up of a freshly baked pear galette drizzled with salted rosemary caramel.', 'Side view of a slice of pear galette topped with caramel and fresh rosemary.', 'Juicy pear galette with a golden crust and a glossy layer of salted caramel.', 'A rustic pear galette showcasing slices of pear and a drizzle of rosemary-infused caramel.']](https://recipessalads.com/wp-content/uploads/2026/07/pear-galette-with-salted-rosemary-caramel_1_U1.webp)
Pear Galette with Salted Rosemary Caramel
A delightful rustic tart featuring sweet pears, flaky crust, and a fragrant salted rosemary caramel drizzle.
Ingredients
Dough
- 1/2 teaspoon salt
- 1/3 cup very cold water
- 1 1/2 cups all-purpose flour
- 1 stick butter (unsalted, very cold)
- 2 ½ tbsp unsalted butter (additional, very cold)
- 2 pears sliced pears
- 1 tbsp white sugar
- ½ tsp cinnamon
- ¼ tsp ginger
- 1 egg whisked egg
- ½ cup full-fat coconut milk
- ¼ cup brown sugar
- ½ tsp vanilla
- ½ tsp sea salt
- 3 sprigs fresh rosemary
Instructions
- Mix salt into cold water and cut butter into 1-inch pieces. Pulse flour and butter in food processor until pea-sized, then add salted water and pulse until a dough forms. Chill for 2 hours.
- Preheat oven to 400°F (200°C). Roll dough into a circle, transfer to parchment-lined baking sheet. Toss pears with sugar, cinnamon, and ginger, then arrange on dough border. Fold edges over filling, brush with egg, sprinkle with sugar, and bake for 30 minutes.
- Ten minutes before baking ends, make salted rosemary caramel by boiling caramel ingredients, then simmering 5-10 minutes. Remove rosemary.
- Drizzle caramel over baked galette and serve with ice cream.
Notes
Chill the dough thoroughly for best results and ensure pears are evenly sliced for uniform baking.