Galette rustique aux poires pochées au vin rouge et poivre la luna

Originally this was supposed to be just poached pears in spicy red wine topped with this magnificient pepper…then after some more thoughts, I decided to add a crust under the pears and make it a galette, a rugged and peasant type of galette, full of flavors but yet delicate. I love when dishes are a mix of rustic and delicate at the same time (actually thinking about it, I love when people do have this type of contradiction too!), otherwise it gets too predictable.

My friend Laurent brought me this amazing pepper from France, it’s a Madagascar pepper infused with vanilla and chocolate…and I just wanted to create a little sweet thing where fruits marry this pepper, and this is it. I will make it again and again until I ran out of pepper.

The crust is light and nutritious, a little unusual since I used a very fragrant olive oil instead of butter, and the pears are poached in spicy red wine. This is truly a delicious and fragrant treat, and a third of the calories of the traditional desserts. To be consumed…without moderation!

Ingredients for one large galette

For the dough

  • 3 tbs whole grain farro flour
  • 1 tbs amaranth flour
  • 2 tbs olive oil
  • 2 tbs water
  • 2 tbs coconut sugar

For the filling

  • 1.5 medium red d’Anjou pears, peeled and medium sliced
  • 200 ml red wine
  • 1 tbs honey
  • 2 tbs coconut sugar
  • 1 tsp vanilla extract
  • 1 cinnamon stick (optional)
  • 1 tbs apricot jam or apricot fruit spread (which I prefer since there is less sugar)
  • 1/2 tsp Luna pepper


For the dough

In a wooden surface or mixing container, mix flours together, then add the rest of the ingredients and mix well to obtain an homogeneous and smooth dough. Set aside.

For the filling

In a deep pan, mix wine with sugar, honey and vanilla extract (including cinnamon if you like it). Mix well to dissolve sugar. Place pear slices evenly in pan and let cook until cooked but still firm. You want to avoid mushy pears, they’ll be hard to handle. When cooked, drain liquid and let the pear cool down.

Roll dough with rolling pin, about 3-4 mm thick forming a galette, and spread apricot jam or Fruit spread on top. Place pear slices evenly leaving 1.5 inches to form a border. Sprinkle with a little coconut sugar. Bring the sides of the galette back inside.

Cook in a pre-heated oven at 370F for about 20-30 minutes until the galette is cooked. Check to bottom part of if to ensure it’s cooked.

When cooked, sprinkle poivre la luna pepper or any other fragrant pepper on top and eat lukewarm.