Honey-Pear Sweet Cream Galette


A mix of alternative flours—here, two kinds of rice flour and arrowroot—delivers a gluten-free crust that is flaky, buttery, and crisp. The floral sweetness from the honey and pears is nicely balanced by tangy cream cheese. Be sure to let the galette rest at least 30 minutes to give the filling time to firm up for easier slicing. This gluten-free fall dessert was made by Sarah Ann Hahn (who goes by "the Gluten-Free Cowgirl") as the sweet finish for a harvest feast at Big Table Farm in Gaston, Oregon.

Honey Pear Sweet Cream Galette
Photo: Erin Kunkel
Active Time:
45 mins
Total Time:
2 hrs



  • 1 cup brown rice flour (about 5 ounces), plus more for dusting

  • 1/2 cup sweet white rice flour (about 2 7/8 ounces)

  • 1/2 cup arrowroot flour (about 2 1/4 ounces)

  • 3 tablespoons turbinado sugar, plus more for sprinkling

  • 1 teaspoon xanthan gum

  • 1 teaspoon fine sea salt

  • 1/4 teaspoon ground cinnamon

  • 1 cup unsalted butter (8 ounce), cut into  1/2-inch pieces and frozen

  • 2 tablespoons apple cider vinegar, chilled

  • 2 large eggs, chilled

  • 1/4 cup ice-cold water


  • 4 ounces cream cheese, softened

  • 1/4 cup turbinado sugar

  • 1/2 teaspoon vanilla extract

  • 2 (6-ounce) firm-ripe pears, cut into  1/4-inch-thick slices (about 2 cups)

  • 2 tablespoons raw honey

  • 1 teaspoon grated lemon zest plus 1 tablespoon fresh lemon juice, divided


  1. Place a pizza stone or inverted large rimmed baking sheet on middle rack of oven. Preheat oven to 400°F. (Do not remove stone while oven preheats.)

    Make the crust

  2. Pulse brown rice flour, sweet white rice flour, arrowroot flour, turbinado sugar, xanthan gum, salt, and cinnamon in a food processor until combined, about 5 times. Add frozen butter; pulse until butter forms pea-size pieces, about 6 times. Add apple cider vinegar and 1 egg; pulse until incorporated, about 3 times. Drizzle up to 1/4 cup ice-cold water over mixture, 1 tablespoon at a time, pulsing until mixture is crumbly and holds together when squeezed, about 5 times. Turn dough out into a large bowl; use your hands to bring dough together (do not knead). Divide dough in half; pat each half into a 5-inch disk. Wrap each disk in plastic wrap; refrigerate 30 minutes.

Meanwhile, make the filling

  1. Whisk together cream cheese, turbinado sugar, and vanilla in a small bowl until smooth. Set aside.

  2. Remove 1 dough disk from refrigerator (reserve remaining dough disk for another use). Let stand at room temperature 5 minutes. Unwrap dough; place on a large piece of lightly floured parchment paper. Dust top of dough with brown rice flour, and roll dough into a 12-inch circle. Slide parchment with dough onto a rimmed baking sheet. Spread cream cheese filling on dough, leaving a 2-inch border.

  3. Toss together pears, honey, and lemon juice in a medium bowl until coated. Arrange pears in concentric circles over cream cheese filling, with slices slightly overlapping, leaving any liquid in bowl. Whisk remaining egg in a small bowl until smooth. Lightly brush egg over dough border. Using a small offset spatula, lift and gently fold edges of dough over filling, pleating edges. Brush edges of dough with beaten egg, pinching to seal any cracks. Sprinkle turbinado sugar evenly over dough.

  4. Place baking sheet on hot pizza stone in preheated oven, and bake until crust is golden brown, about 25 minutes. Let stand at room temperature 30 minutes. Garnish with lemon zest.

Make Ahead

Freeze remaining dough disk up to 1 month.


Find alternative flours and xanthan gum at amazon.com

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