Pomegranate Pear Cardamom Crumble Galette Recipe

Step aside, traditional pies—there's a new trend in the realm of rustic desserts, and it comes in the form of the humble galette.

You may have already guessed it - Galette is a word borrowed from the French cuisine. Translated in English, "galette" literally means "flat cake", which is extremely fitting considering that, well, a galette is flat, and is often on the sweeter side, hence its name.

Traditionally, galettes have a round shape, and a single crust folded over the toppings, with a fruit filling in the middle. But the best ingredient, the one we cannot forget, is the butter - and when we say butter, we do mean A LOT of it. In the recipe below, you will find that butter is the second most important ingredient for the crust, and it is also a crucial addition to the Cardamom Crumble, the filling of the galette. And guess what? This makes it the best Pomegranate-Pear-Cardamom-Crumble Galette that you will ever taste.

Scroll down to watch our recipe video recorded in our Corporate Kitchen with the talented James Bridges. For detailed ingredients and instructions, keep scrolling below the video ;)

We hope you try this at home, and when you do, share it on social media and tag us - we can't wait to see the results! #simplybreadrecipe

Watch Pomegranate Pear Galette Recipe Start to Finish on YouTube

INGREDIENTS

Yield 1 Galette

Measurements can be multiplied.

Baker's Percentages are in parentheses.

For the Crust:

• 175g Central Milling Artisan Bakers Craft Plus Flour (50%)
• 175g White Sonora Flour (50%)
• 227g Butter (64.9%)
• 230g Discard (65.7%)
• 14g Sugar (4.0%)
• 5g Salt (1.4%)
• 42g Water (12.0%)

For the Cardamom Crumble:

• 100g Central Milling Artisan Bakers Craft Plus Flour (100%)
• 100g Demerara Sugar (100%)
• 50g Rolled Oats (50%)
• 75g Butter (75%)
• Cardamom Seed - To taste

For the Toppings:

Pomegranate Seeds

Pears (cut in slices)

Cardamom Crumble

instructions

For the Cardamom Crumble:

STEP #1 - Mixing the Ingredients ‍

Combine all and thoroughly mix until smooth.

STEP #2 - Ferment‍

Ferment 12-16 hours until peak, retard if necessary until use (same day).

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For the Galette:

STEP #1 - Preparation‍

Cut butter into small cubes. Chill the cubed butter, flour, discard, water, mixer bowl and paddle ahead of time.

STEP #2 - Combine All Ingredients

Combine all dry ingredients in a mixer bowl, add the cubed butter, and paddle on low until butter is pea-sized.

Add the chilled water and starter to the mixer and continue mixing until the dough just comes together.

STEP #3 - Fold Laminations

Turn the dough out onto the bench and gently press out, then perform 2-3 rough letter fold laminations.

STEP #4 - Chill the Dough

Once the dough is smooth, leave it at cool room temperature (60-65F) to ferment for a few hours.

When the dough begins to show signs of fermentation (slight rise), place in the fridge overnight or up to 3 days.

STEP #5 - Roll Out the Dough‍

Take the dough out of the fridge for about 15 minutes before rolling it out.

Roll out the dough, using even pressure, to a thickness of approximately 4mm.

Cut it into a 6" circle.

Transfer the dough to the fridge to rest for at least 3-4 hours, ideally overnight.

STEP #6 - Topping

Grab your Cardamom spiced topping and spread it on top of your galettes.

Add the pear slices.

STEP #7 - Fold the Galette

Lift the galette dough about 1.5" from one side of the galette and fold it over the topping. Repeat that last step by folding all the dough on the outside of the galette over the topping in the center of the dough.

Sprinkle some Demerara sugar on top of the galette.

Chill for 20-30 minutes before baking.

Pre-heat your oven at 385°F.

STEP #8 - Baking the Dough

Bake for 30-35 minutes.

Garnish the galette with fresh pomegranate seeds.

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Enjoy your delicious home-baked galette!