Spiced Roasted Pear & Mascarpone Halloween Galettes

What Makes This Special

This recipe brings together the warm, spiced coziness of autumn with the creamy richness of mascarpone, using roasted pears to intensify flavor and keep things seasonal. The easy one-bowl dough keeps it weeknight-friendly, while the dramatic burgundy-tinted mascarpone swirl and spooky seed garnish make the galettes perfect for a refined-sugar-free, Halloween-ready treat.

Ingredients

We celebrate autumn’s best with ripe pears, a warming blend of spices, and a mascarpone-rich dough for gentle tang and luxurious tenderness. Maple syrup and coconut sugar keep things sweet but refined-sugar-free.

For the Galette Dough

• Whole spelt flour (or plain flour): Adds a nutty depth and rustic touch.
• Cold butter: Ensures flakiness.
• Sea salt: Balances flavors.
• Maple syrup: Refined-sugar-free sweetness; helps dough brown.
• Egg: Binds the dough (reserve half the egg for brushing).
• Mascarpone: Adds tenderness and subtle tang.

For the Roasted Pear Filling

• Ripe pears: Roasting concentrates their flavor.
• Coconut sugar: Enhances natural sweetness.
• Cinnamon, ginger, allspice, nutmeg: Classic autumn spice blend.
• Lemon juice: Prevents browning and brightens flavor.

For Assembly & Garnish

• More mascarpone: For a creamy, central dollop.
• Beetroot powder: Optional, for a natural burgundy swirl.
• Pumpkin seeds & black sesame: Spooky, crunchy, and seasonally on-theme.

Instructions

Step 1: Prepare the One-Bowl Dough

In a large bowl, whisk flour and salt. Add butter and work it in with fingertips until it resembles coarse breadcrumbs. Add 60 g mascarpone, maple syrup, and half the beaten egg. Stir gently with a fork, just until dough comes together. If needed, add 1-2 tsp cold water. Press into a disk, cover, and chill for 20 minutes.

Why? Keeping everything cold and mixing minimally gives you tender, flaky galette crust. The mascarpone enriches the dough and adds a delicate tang.

Step 2: Roast the Spiced Pears

Preheat oven to 200°C (fan 180°C). Toss pear slices with coconut sugar, cinnamon, ginger, allspice, nutmeg, and lemon juice. Spread on a lined tray and roast for 12-15 minutes, until softened and syrupy. Let cool slightly.

Why? Roasting intensifies the pears’ autumnal flavor and prevents soggy crusts.

Step 3: Shape and Fill

Roll chilled dough on lightly floured parchment to a 3-4 mm thick circle (about 30 cm diameter). Arrange spiced pears in the center, leaving a 5 cm border. Dollop 40 g mascarpone over the pears, swirling in beetroot powder for a burgundy ‘spooky’ effect if desired.

Step 4: Fold and Decorate

Fold the edges of the dough over the filling, pleating as you go. Brush edges with reserved egg. Decorate with pumpkin seeds (for ‘monster eyes’) and black sesame (for ‘spiderweb’ or ‘bat’ vibes).

Step 5: Bake

Reduce oven to 190°C (fan 170°C). Slide galette (on parchment) to a baking tray. Bake for 25-30 minutes, until golden and bubbling. Cool slightly, then brush edges with extra maple syrup for shine.

Step 6: Serve

Cut into wedges. For true Halloween flair, serve with extra mascarpone and a pinch more beetroot powder or black sesame on each slice.

Pro Tips

• Keep ingredients cold: Cold butter and mascarpone mean flakier crust. Chill before rolling if dough softens.
• Don’t overfill: Too much juice can leak; use only what fits comfortably in center.
• Optional color: Beetroot powder gives a rich burgundy hue that’s Halloween-dramatic but entirely natural.

Troubleshooting

Crust is cracking? Let dough rest a few minutes at room temperature and try again. Too cold dough can break when rolling.

Galette leaks juice? Be sure pears are well roasted and syrupy, not watery before assembling. Let them cool slightly so excess moisture is absorbed.

Variations

• Apple & Cardamom: Swap pears for apples and use cardamom instead of ginger for a twist.
• Pumpkin Spice: Use roasted pumpkin cubes and add cloves to the spice mix.
• Cranberry-Pear: Scatter a handful of fresh or dried cranberries over the pears for a tart contrast and more Halloween color.

Storage

Store cooled galette loosely covered at room temperature for up to 1 day, or refrigerate for up to 3 days. Reheat in a low oven to re-crisp pastry before serving. Extra mascarpone can be stored in a covered bowl in the fridge for 2 days.

Embrace Belgian tradition with a playful autumn twist—these spiced, mascarpone-enriched galettes are a festive, refined-sugar-free Halloween centerpiece you’ll want to make all season.