DULCE DE LECHE PEAR PERSIMMON CHEESECAKE GALETTE
You can never go wrong with a galette, especially around the holidays or for any special occasion. The galette is a rustic dough crust recipe, but exudes elegance when layered and filled with timeless fall ingredients like pear, persimmon and dulce de leche. The cheesecake layer also adds a pillowy texture, also featuring the creamy and rich dulce de leche flavors.
Dulce de Leche Pear Persimmon Cheesecake Galette is a rustic, picturesque and delicious dessert at the center of any family table. There are a few steps involved, but it is still so easy to make and can be customized to your liking.Â
The best part? There are so many ways to roll out, bake and serve it! You can roll the galette dough into more of a rectangular or square shape and cut into squares or stick to the traditional way in a round shape. It can be served with whipped cream, a scoop of ice cream, or even by itself and eaten like a slice of sweet pizza pie!
The filling and toppings are also versatile. You can use any type of pear or persimmon that you like, and you can also add other toppings such as nuts, seeds, or chocolate chips.Â
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Here is a step-by-step recipe for Dulce de Leche Pear Persimmon Cheesecake Galette:Â
Dulce de Leche Pear Persimmon Cheescake Galette
Equipment
- Rolling Pin
- Standing mixer
- Baking sheet or pizza stone
- Parchment Paper
Ingredients
Ingredients for Galette Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup 1 stick unsalted butter, chilled and cut into small pieces
- 1/4 cup ice water
Ingredients for Cheesecake:
- 4 oz. cream cheese
- 1 tablespoon sour cream
- 1 egg
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
Ingredients for Assembly:
- 4 tablespoons dulce de leche + 2 tablespoons for drizzling on top
- 3 pears ripe and sliced thin
- 3 persimmons ripe and sliced thin
Instructions
Instructions for Galette Dough:
- In a medium bowl, whisk together the flour and salt.
- Add the butter and use your fingers to work it into the flour until the mixture resembles coarse crumbs.
- Slowly add the ice water, a little at a time, and work into the dough with your hands until the dough just comes together.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes, or up to overnight.
Instructions for Cheesecake:
- In the standing mixer, whisk cream cheese on high until light and fluffy (2-3 minutes).
- On low speed, whisk in sour cream, cinnamon and vanilla.
- On low speed, add in the egg until just combined.
- Place in the refrigerator, while rolling the dough.
Instructions for Assembly:
- When you're ready to make the galette, preheat the oven to 400 degrees F (200 degrees C).
- Lightly flour a work surface and roll out the dough into a 12-inch circle. The more rustic the better, it does not have to be a perfect circle!
- Transfer the dough to a baking sheet or pizza stone lined with parchment paper.
- Spread the cheesecake filling over the center of the dough, leaving a 1-2-inch border around the edge.
- Heat up the 4 tablespoons of dulce de leche until just warm to make it easier to spread. Dollop the dulce de leche on top of the cheesecake filling and use the tines of a fork to swirl it with the cheesecake filling.
- On top of the cheesecake layer, fan the pear and persimmon slices in a circle, using whatever pattern you like.
- Fold the edges of the dough up and over the filling, pleating the dough as needed to create that rustic edge.
- Brush the dough with a little milk or cream and sprinkle with sugar, if desired.
- Bake the galette for 30-40 minutes, or until the crust is golden brown and the filling is bubbling.
- Once the galette has cooled a little, warm up the last 2 tablespoons of dulce de leche with a tablespoon of water until just warm and runny.
- Drizzle the dulce de leche mixture over the galette, slice and enjoy!
Notes
- Dulce de Leche can be purchased at any major grocery store (I buy mine on amazon) and can be substituted with caramel if dulce de leche is not readily available or as a dairy free alternative.
- This can be served similar to pie in slices with ice cream and whipped cream, as desired.
