Vegan Pear Galette with Almond Frangipane and Flaky Coconut Oil Crust
A rustic vegan pear galette: cinnamon-spiced fall pears over a soft almond frangipane, all wrapped in a flaky coconut oil crust. No butter or eggs needed.
- Prep
- 30 min
- Cook
- 45 min
- Rest
- 50 min
- Serves
- 8
Vegan Pear Galette with Almond Frangipane and Flaky Coconut Oil Crust is a vegan dessert recipe made with all-purpose flour, coconut sugar, fine salt. It takes 75 minutes of hands-on time, plus 50 minutes resting, serves 8, and each serving has 381 calories, 5 g of protein and 4 g of fiber.
Our cheddar-apple galette is the savory-sweet one. This version goes fully vegan and leans into dessert. A quick egg-free frangipane made from almond flour, coconut sugar and coconut oil sits under the pears. It soaks up their juices, so the bottom crust bakes crisp instead of soggy. Keep the coconut oil solid and the water ice-cold. Chunks of fat that stay in the dough are what turn into flaky layers.
A dietary (fully vegan with a coconut-oil crust, no butter, cheddar or honey) + flavor profile (sweet almond frangipane layer under fall pears instead of sharp cheddar with apples) take on our Rustic Apple Cheddar Galette with Whole Wheat Butter Crust and Honey Drizzle.
Ingredients
Crust
- 1½ cups188 gall-purpose flour
- 1 tbsp12 gcoconut sugar
- ½ tsp3 gfine salt
- ½ cup109 grefined coconut oil, solid and chilled, Refined coconut oil has a neutral taste. Firm it up in the fridge for 15 minutes if your kitchen is warm.
- 5 tbsp75 gice water, Plus up to 1 tbsp more if needed
Frangipane
- ¾ cup72 gblanched almond flour
- 3 tbsp36 gcoconut sugar
- 1 tbsp7.8 gall-purpose flour
- 2 tbsp27 gcoconut oil, melted
- 3 tbsp45 gunsweetened almond milk
- 1 tsp4.2 gvanilla extract
- 1 pinch0.4 gsalt
Pears
- 3 medium534 gripe but firm pears (Bosc or Anjou), cored and sliced 1/4 inch thick
- 1 tbsp15 glemon juice
- 2 tbsp24 gcoconut sugar
- 2 tsp5.4 gcornstarch
- ¾ tsp2 gground cinnamon
Finish
- 1 tbsp15 galmond milk, for brushing
- 1 tbsp12 gcoconut sugar, for sprinkling
- 2 tbsp18 gsliced almonds (optional)
Kit: food processor or pastry cutter, rolling pin, rimmed baking sheet, parchment paper, mixing bowls
Tips
- Use pears that are fragrant but still firm at the neck. Very soft pears turn mushy and release too much liquid.
- Refined coconut oil keeps the crust neutral. Unrefined (virgin) oil works too, but the crust will taste of coconut.
- If the dough gets soft or greasy while you shape it, slide the whole sheet into the fridge for 10 minutes and then carry on.
Swap ideas
- Swap 1/2 cup of the crust flour for whole-wheat flour
- Gives a nuttier, more rustic crust that's a little less flaky.
- Use maple syrup instead of coconut sugar in the frangipane, and cut the almond milk to 2 tbsp
- Gives a softer, more caramel-like frangipane with a maple flavor.
- Scatter 1/4 cup dried cranberries among the pears
- Adds tart, festive pops of flavor that balance the sweet almond layer.
- Use 1/2 tsp ground ginger or cardamom instead of the cinnamon
- Gives a warmer, more aromatic spice that goes well with pears.
The numbers
Nutrition per serving
381kcal per serving
Everything else · 8 servings per recipe
- Saturated fat
- 14.4 g 72%
- Sugars
- 16.3 g
- Sodium
- 338 mg 15%
- Potassium
- 277 mg 6%
- Calcium
- 97 mg 7%
- Iron
- 1.6 mg 9%
- Vitamin C
- 4 mg 4%
- Vitamin B12
- 0 µg 0%
% Daily Value on a 2,000 calorie diet. Calculated from USDA FoodData Central values for each ingredient; optional ingredients are excluded. Estimates vary with brands and portions.
Sources: Wheat flour, white, all-purpose, enriched, bleached, COCONUT SUGAR (The Kroger Co., Branded; ingredients: organic coconut sugar), Salt, table, Oil, coconut, Beverages, water, tap, drinking, Nuts, almonds, blanched, Beverages, almond milk, unsweetened, shelf stable, Vanilla extract, Pears, raw, bartlett (Includes foods for USDA's Food Distribution Program), Lemon juice, raw, Cornstarch, Spices, cinnamon, ground
Method
Make the crust. Pulse the flour, 1 tbsp coconut sugar and salt in a food processor. Add the chilled coconut oil in small spoonfuls and pulse 8–10 times, until the oil pieces are about pea-sized. Sprinkle in the ice water 1 tbsp at a time, pulsing briefly after each. Stop when the dough holds together when you squeeze a handful.
Turn the dough out, press it into a flat disc and wrap it. Chill for 30 minutes. Coconut oil sets very hard, so if the dough cracks when you start rolling, let it sit at room temperature for 5–10 minutes.
While the dough chills, heat the oven to 400°F (200°C) with a rack in the lower third. Stir together the almond flour, 3 tbsp coconut sugar, 1 tbsp flour, melted coconut oil, 3 tbsp almond milk, vanilla and a pinch of salt. You want a thick, spreadable paste.
Toss the pear slices in a bowl with the lemon juice, 2 tbsp coconut sugar, cornstarch and cinnamon. Leave them for 10 minutes, then drain off any juice that collects so the galette doesn't get watery.
Roll the dough on a sheet of floured parchment into a rough 12-inch round, about 1/8 inch thick. Slide the parchment and dough onto the baking sheet.
Spread the frangipane over the dough, leaving a 2-inch border bare. Lay the pears on top in overlapping rings. Fold the border up over the edge of the fruit, pleating as you go and pressing gently to seal any cracks.
Brush the folded crust with 1 tbsp almond milk. Sprinkle the crust and pears with the last 1 tbsp coconut sugar and the sliced almonds, if using. Chill the whole galette for 10 minutes so the fat firms up again before baking.
Bake for 40–45 minutes. It's done when the crust is deep golden brown, the bottom is browned when you lift the parchment, and a knife slides easily into the pears. If the almonds or crust edges darken too fast, tent loosely with foil for the last 10 minutes.
Let the galette cool on the pan for at least 20 minutes so the frangipane and juices set, then slice and serve warm or at room temperature.
Storage: Keep the cooled galette loosely covered at room temperature for up to 1 day, or in the fridge for up to 3 days. To bring back the crisp crust, rewarm slices in a 350°F oven for 8–10 minutes. You can freeze the unbaked dough disc, well wrapped, for up to 2 months.
Questions
- How much protein is in vegan pear galette with almond frangipane and flaky coconut oil crust?
- Each of the 8 servings has 5 g of protein, 4 g of fiber and 381 calories, calculated from USDA FoodData Central values for every ingredient.
- Is vegan pear galette with almond frangipane and flaky coconut oil crust vegan?
- Yes. It contains no dairy, eggs, honey or other animal products.
- How long does vegan pear galette with almond frangipane and flaky coconut oil crust take to make?
- 30 minutes of prep and 45 minutes of cooking, so 75 minutes of hands-on time, plus 50 minutes of unattended resting.
- Can you make vegan pear galette with almond frangipane and flaky coconut oil crust ahead?
- Keep the cooled galette loosely covered at room temperature for up to 1 day, or in the fridge for up to 3 days. To bring back the crisp crust, rewarm slices in a 350°F oven for 8–10 minutes. You can freeze the unbaked dough disc, well wrapped, for up to 2 months.
- What can I substitute in vegan pear galette with almond frangipane and flaky coconut oil crust?
- Swap 1/2 cup of the crust flour for whole-wheat flour — gives a nuttier, more rustic crust that's a little less flaky.. Use maple syrup instead of coconut sugar in the frangipane, and cut the almond milk to 2 tbsp — gives a softer, more caramel-like frangipane with a maple flavor.. Scatter 1/4 cup dried cranberries among the pears — adds tart, festive pops of flavor that balance the sweet almond layer.. Use 1/2 tsp ground ginger or cardamom instead of the cinnamon — gives a warmer, more aromatic spice that goes well with pears..
- Does vegan pear galette with almond frangipane and flaky coconut oil crust contain gluten or tree nuts?
- Yes — the ingredient list includes gluten and tree nuts, in some cases as an optional ingredient you can leave out. Check the labels on the products you buy if you're cooking for an allergy.
Nutrition is calculated from USDA data for every ingredient — how we work it out.
Published October 3, 2026 ·French
