Rustic Pear Tart with Mountain Honey and Rosemary

Recipe steps

The rustic pastry

In a large bowl, mix the flour, salt, and sugar. Add the cold butter cubes and rub with your fingertips until the mixture resembles coarse breadcrumbs. Gradually add the cold water and bring the dough together into a ball without overworking it — a rustic dough should stay rough.

Preparing the pears

Peel the pears (or leave the skin on if it’s thin and unblemished), cut them into quarters, and remove the core. Slice them into wedges about 5 mm thick. In a bowl, gently toss them with the brown sugar, cinnamon, 2 tbsp of honey, and the rosemary leaves. Let them macerate for 10 minutes.

Assembling the galette

Preheat the oven to 190°C (375°F). Roll out the dough on a sheet of parchment paper into an irregular circle about 30 cm in diameter — it’s not supposed to be perfect. Scatter the sliced almonds over the center (they’ll absorb the juices). Arrange the pears in a rosette pattern, leaving a 4 to 5 cm border all around. Fold the edges of the dough over the pears, overlapping slightly. Brush the edges with egg yolk.

Baking and finishing

Slide the galette onto a baking sheet and bake for 30 to 35 minutes until the pastry is golden brown and the pears are lightly caramelized. As soon as it comes out of the oven, drizzle the remaining honey over the still-warm pears. Let it cool for 10 minutes before serving — if you can wait.

Tips and variations

• Chocolate twist: scatter dark chocolate chips over the pastry base before adding the pears. The pear-chocolate combo is a timeless classic.
• Serve with a scoop of vanilla ice cream or a dollop of thick crème fraîche. For cheese lovers, a slice of gorgonzola alongside the tart makes a surprising and delicious pairing.