Rustic French Grilled Pear & Almond Galette Recipe

There is something inherently romantic about baking outdoors, especially when you trade the conventional oven for the open air and live fire of a grill. This French Grilled Pear and Almond Galette is the epitome of rustic elegance, combining the nutty richness of almond meal with the delicate sweetness of ripe pears. Unlike a fussy tart that requires a specialized pan, a galette is free-form and forgiving, making it the perfect pastry to master on your Arteflame. The heat from the grill crisps the buttery crust to perfection while gently caramelizing the fruit, adding a subtle whisper of smokiness that you simply cannot replicate in a kitchen. Whether you are hosting an elegant autumn dinner party or enjoying a slow Sunday afternoon in the garden, this dessert bridges the gap between sophisticated French patisserie and the primal joy of outdoor cooking. It is effortless, impressive, and deeply satisfying.

Ingredients

For the Almond Pastry

• 1 1/2 cups all-purpose flour
• 1/2 cup almond meal (or finely ground almonds)
• 2 teaspoons granulated sugar
• 1/2 teaspoon kosher salt
• 3/4 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 3 tablespoons ice-cold water

For the Pear Filling

• 1/4 cup almond paste (store-bought or homemade)
• 2 tablespoons granulated sugar
• 2 teaspoons all-purpose flour
• 3 ripe but firm pears, cored and thinly sliced (Bartlett or Bosc work well)
• 2 tablespoons unsalted butter, melted

For the Glaze

• 1/4 cup apricot jam
• 1 tablespoon water

Instructions

Step 1: Prepare the Pastry Dough

1. In a food processor, combine the all-purpose flour, almond meal, sugar, and salt. Pulse briefly to mix the dry ingredients evenly.
2. Add the cold, cubed butter to the processor. Pulse in short bursts until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This texture is crucial for a flaky crust.
3. In a small bowl, whisk the egg yolk with the ice water. While the processor is running on low (or while mixing by hand), slowly drizzle in the liquid until the dough just begins to clump together. Do not overmix.
4. Gather the dough, form it into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to let the gluten relax and the butter firm up.

Step 2: Assemble the Galette

1. Preheat your Arteflame grill. You want a medium, consistent heat. If you have a pizza oven attachment, this is ideal; otherwise, prepare a baking stone or a heavy-duty baking sheet to place on the cooktop.
2. On a lightly floured sheet of parchment paper, roll the chilled dough out into a rough circle, approximately 12 to 14 inches in diameter and 1/8 inch thick.
3. Spread the almond paste over the center of the dough, leaving a 2-inch border around the edges.
4. Toss the sliced pears with the 2 tablespoons of sugar and 2 teaspoons of flour. Arrange the pear slices over the almond paste in a decorative spiral or overlapping pattern.
5. Fold the edges of the dough up and over the outer rim of the pears, pleating the dough gently as you go to create the classic rustic galette shape.
6. Brush the pleated dough and the visible pears with the melted butter.

Step 3: Grill the Galette

1. Transfer the galette (still on the parchment paper) onto your baking stone or baking sheet placed on the grill. If using the flat cooktop directly, ensure the heat is moderate to prevent the bottom from burning before the top cooks.
2. Cover the galette with a roasting dome or the grill lid to create an oven effect.
3. Bake for 35 to 45 minutes, rotating the galette occasionally to ensure even browning. You are looking for a golden-brown crust and tender, bubbling fruit.

Step 4: Glaze and Serve

1. While the galette cools slightly, prepare the glaze by heating the apricot jam and water in a small saucepan on the grill until liquid. Strain if necessary to remove fruit chunks.
2. Brush the warm glaze gently over the pears to give them a beautiful, professional shine.
3. Allow the galette to cool for at least 15 minutes before slicing to let the filling set.

Tips

Baking on a grill requires a little more attention than a conventional oven, but the results are worth it. The most critical factor for a flaky crust is keeping your butter cold; if it melts before hitting the heat, the pastry will be dense rather than crisp. When rolling out your dough, do it quickly and return it to the fridge if it starts to feel sticky. Regarding heat management on the Arteflame, creating a convection environment is key. Using a dome or lid traps the heat, cooking the top of the pastry and the fruit simultaneously with the bottom. If you notice the bottom browning too quickly, slide a wire rack under the baking sheet to elevate it slightly from the direct heat source. Finally, choose pears that are firm; overly ripe pears will release too much juice and make the bottom of your galette soggy.

Variations

The beauty of a galette lies in its versatility. Once you have mastered the almond crust, you can adapt the filling to suit the season or your pantry staples. Here are a few delicious twists on the classic recipe:

• Apple & Cinnamon: Swap the pears for tart Granny Smith apples and sprinkle a teaspoon of cinnamon and a pinch of nutmeg into the sugar mixture for a classic fall flavor profile.
• Summer Stone Fruit: In the heat of summer, replace pears with sliced peaches, nectarines, or plums. Add a handful of fresh raspberries for a pop of color and acidity.
• Savory Twist: Omit the sugar from the filling. Spread a layer of goat cheese or brie on the crust, top with pears, caramelized onions, and thyme for a sophisticated appetizer.
• Hazelnut Indulgence: Substitute the almond meal in the crust with ground hazelnuts and use a hazelnut-chocolate spread instead of plain almond paste for a decadent treat.
• Berry Blast: Use a mix of blueberries and blackberries instead of sliced fruit. Toss them with a little extra cornstarch to thicken the juices as they bake.

Best pairings

To elevate this French Grilled Pear and Almond Galette from a simple dessert to a memorable dining experience, the right accompaniments are essential. The warm, buttery pastry and sweet fruit naturally call for something creamy to provide contrast. A generous scoop of high-quality vanilla bean ice cream is the classic choice; as it melts over the warm fruit, it creates a luscious sauce. Alternatively, a dollop of unsweetened crème fraîche or mascarpone whipped cream adds a sophisticated tang that balances the sweetness of the almond paste and apricot glaze. For beverage pairings, consider a glass of dessert wine like a Sauternes or a late-harvest Riesling, which mirrors the honeyed notes of the pears. If you prefer a non-alcoholic option, a dark roast coffee or an Earl Grey tea with its bergamot notes pairs beautifully with the almond flavors.

Conclusion

Mastering the art of the grilled galette allows you to bring the bakery experience into the wild. This French Grilled Pear and Almond Galette is more than just a recipe; it is a testament to the versatility of your Arteflame and the joy of al fresco dining. The contrast between the smoky outdoor air and the sweet, comforting aroma of baking almonds and pears creates an atmosphere of warmth and hospitality. Whether serving it as the grand finale to a barbecue feast or as a standalone treat under the stars, this rustic tart is sure to impress. It proves that outdoor cooking doesn't have to be limited to steaks and burgers—it can be delicate, refined, and utterly delicious. So fire up the grill, roll out the dough, and enjoy the sweet rewards of your culinary adventure.