Pear Galette

Being on night shift means sleeping all the time. Literally, 20 hour shifts of just sleeping. I’m like a newborn baby. Happily, I stayed awake for more than 2 hours today and baked all the fruit in the fridge that I’ve been too sleepy to eat. Namely, a bag of pears.
IMG_4833A pie crust, some cream cheese, pears and spices. It’s like a grown-up fruit pizza! Just prettier. Also, I’m still getting a huge kick out of the new camera. Trying out all kinds of lighting tricks and what-not.


The combination of a flaky crust, delicious cream cheese and the caramelized pears was perfect for my window of being awake.


IMG_4842Not that I had any issues before, but going to bed is even easier after eating this and filling the house with smells of the holidays.¬†Also, I recommend baking this while Mariah Carey’s “All I want for Christmas” is playing on repeat in the background.

Pear Galette

2 pre-made pie crusts at room temperature
1 8 oz package of cream cheese, softened
3-4 small bartlett pears
1/4 cup brown sugar
1/4 teaspoon nutmeg
1/2 teaspoon ground cinnamon
Sanding sugar for spinkling

Preheat your oven to 400 degrees. Combine your two pie crusts into one big pie crust ball. Flatten and shape gently into a pie crust rectangle. Using a rolling pin, roll into a rough rectangle shape on a lightly floured surface. Your crust should be around 1/4 inch thick. Transfer to a baking sheet lined with parchment paper. Cut your cream cheese into thin stripes and press onto your crust, leaving about 1 inch around the edges to fold over later.

Slice your pears into very thin slices and toss in sugar and spices. Layer your pears on top of the cream cheese. Overlaying the pears on top of each other makes for the prettiest of effects! Fold over the edges to make a rustic looking galette and bake for 30-40 minutes or until your crust is golden brown and caramelized fruit juices are spilling over the edge.

Optional: sprinkle your galette with sanding sugar for a gorgeous effect.