This rustic but elegant pear and chocolate ricotta galette comes in a folded-over flaky pie crust and makes for a lovely fruit dessert for lazy days. It’s easier and quicker to pull together than a pie, but just as good. 

This rustic but elegant pear and chocolate ricotta galette comes in a folded-over flaky pie crust and makes for a lovely fruit dessert for lazy days.

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When it comes to bake fruit pies for dessert, pear and chocolate is one of my favorite combo ever and rustic galette always the easiest way. With minimal equipment and very basic baking skills, you can whip up the most delicious fruit pie in no time. Yes, even beginner bakers can do it; and you can do it too!

This rustic but elegant pear and chocolate ricotta galette comes in a folded-over flaky pie crust and makes for a lovely fruit dessert for lazy days.

First thing first, what is galette crust? Unlike classic pies and tarts, crostatas and galettes are typically free-form and rustic, with the dough edges folded up around the filling. If you’re afraid of failing pie crust every time you bake, this foolproof recipe is a life saver!

Here’s what you’ll need:

  • A galette pie crust (also called crostata)
  • Ricotta cheese – I prefer plain ricotta cheese over semi-skimmed or skimmed ricotta cheese; it prevents the excess of water to leak when baking.
  • Dark baking chocolate – I use 70% cocoa, my favorite!
  • Pears – any kind would do. Choose them firm enough so they hold their shape when slicing.

This rustic but elegant pear and chocolate ricotta galette comes in a folded-over flaky pie crust and makes for a lovely fruit dessert for lazy days.

How to make flaky galette crust from scratch?

I have several galette crusts on the blog: a whole-wheat crust, a buttermilk crust and this foolproof flaky crust (see all recipes listed below). They’re all equally good but this one is by far my favorite: it’s easy to prepare, it works every single time and you won’t resist its slightly sweet flaky texture. Here’s how to:

  1. Start by mixing dry ingredients together: flour, sugar and salt.
  2. Add diced cold butter and press with your finger tips with dry ingredients until the mixture resembles coarse, pea-sized crumbs.
  3. Add ice cold water and shape into a ball.
  4. Gently flatten the dough a little bit into a thick disk, wrap it in plastic bag and refrigerate for at least 1 hour. This step is very important in the success of your galette, don’t miss it!
  5. When pie crust is ready to use, roll into a large circle and add filling in the center, leaving a large boarder all around.
  6. Gently fold the edges of the dough over the filling, overlapping the dough as necessary. Press gently to seal the edges.
  7. Brush with beaten eggs, sprinkle with sugar and add slivered almonds on top. And voilà, your pie is ready to bake!

This rustic but elegant pear and chocolate ricotta galette comes in a folded-over flaky pie crust and makes for a lovely fruit dessert for lazy days.

How to serve this pear and chocolate ricotta galette?

Warm, lukewarm or at room temperature? That is the question. Really there is no rule when it comes to serving this galette. The best is to serve it the way you like it most. Fresh out from the oven (after just a couple of minutes to avoid burning your tongue), lukewarm or cold, this pear and chocolate ricotta galette is always delicious!

Now the other question: what to serve with this fruit galette? If you ask me, I would tell you this rustic tart is just perfect on its own. Indeed, you get the perfect balance between a crunchy crust, juicy pears and creamy ricotta. But if you really want to make a stunning impression among your guests, I would suggest an additional drizzle of hot chocolate sauce when serving the pie, maybe on top of a scoop of vanilla ice cream.

This rustic but elegant pear and chocolate ricotta galette comes in a folded-over flaky pie crust and makes for a lovely fruit dessert for lazy days.

More desserts with pears:

This rustic but elegant pear and chocolate ricotta galette comes in a folded-over flaky pie crust and makes for a lovely fruit dessert for lazy days.

If you like fruit galettes, try also:

This rustic but elegant pear and chocolate ricotta galette comes in a folded-over flaky pie crust and makes for a lovely fruit dessert for lazy days.

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Pear and Chocolate Ricotta Galette

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This rustic but elegant pear and chocolate ricotta galette comes in a folded-over flaky pie crust and makes for a lovely fruit dessert for lazy days.
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  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x
  • Category: Cakes and pies
  • Cuisine: French

This rustic but elegant pear and chocolate ricotta galette comes in a folded-over flaky pie crust and makes for a lovely fruit dessert for lazy days. It’s easier and quicker to pull together than a pie, but just as good. 

Email me this recipe

We’ll send it straight to your inbox, along with weekly food inspiration!

Ingredients

Scale

For the crust:

  • 1 1/2 cup (190g) all-purpose flour
  • 3 Tablespoons (45g) granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (115g) cold unsalted butter, diced
  • 1/4 cup (60 ml) ice water, plus more as needed

For the filling:

  • 2 fresh pears, peeled, cored and halved
  • 6–8 Tablespoons ricotta cheese
  • 1–2 Tablespoon(s) sugar*
  • 5.3 ounces (150g) dark baking chocolate, at 70% cocoa
  • 2–3 Tablespoons milk

For brushing:

  • 1 egg, beaten
  • 1 Tablespoon slivered almonds
  • 2 Tablespoons granulated sugar

Instructions

For the crust:

  1. In a medium bowl, whisk the flour, sugar and salt together. Cut in the cold butter until the mixture resembles coarse, pea-sized crumbs. Add ice cold water, and gently knead the dough a few times in the bowl until it all comes together.
  2. Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic bag and refrigerate for at least 1 hour.
  3. On a lightly floured surface, roll the dough into a 12-inch (30,5 cm) circle. Trim the rim of the circle if needed, in order to make a clean cut. Transfer the dough to a prepared baking sheet.

For the filling:

  1. Preheat the oven to 425°F (200°C).
  2. Chop chocolate into bite size pieces and keep a few pieces for later. Melt remaining chocolate and milk together in the microwave (stirring every 20 seconds increments) or in a water-bath until smooth and creamy. Spread on the bottom of the crust, leaving a 2-3 inch (5-7 cm) border all around.
  3. Quickly mix ricotta cheese with sugar (do not over mix) and spread in a thick layer over the chocolate sauce.
  4. Slice halved pears thinly and display them on top of the tart. Add the remaining pieces of dark chocolate.
  5. Gently fold the edges of the dough over the fruits, overlapping the dough as necessary. Press gently to seal the edges.

For brushing and baking:

  1. Brush the crust with the beaten egg, and sprinkle with slivered almonds and sugar on top.
  2. Bake for about 35 minutes, or until the crust is golden brown. Remove from the oven and allow to cool slightly (if you can!) before serving. Serve as is or with vanilla ice cream if desired.

Notes

* Adjust quantity of sugar depending on your personal tastes. If you are an adept of bitter sweet flavors, one Tablespoon of ricotta is probably enough. If however you are more on the sweet side, add two Tablespoons.

Cheese, Chocolate, Chocolate Desserts, Christmas, Fall, Fruit Desserts, Pears, Tarts & Pies, Thanksgiving, Winter

Did you make this recipe?

Lastly, if you make this Pear and Chocolate Ricotta Galette, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!

This rustic but elegant pear and chocolate ricotta galette comes in a folded-over flaky pie crust and makes for a lovely fruit dessert for lazy days.