Pin It Last autumn, I found myself with a basket of overripe pears and no clear plan. The air had just turned crisp, and I wanted something warm and golden without the fuss of a pie tin. I rolled out a rough circle of dough right on my counter, piled the sliced pears in the middle, and folded the edges however they fell. The result was imperfect, beautiful, and exactly what I needed. That galette became my go-to whenever I crave something homemade but easy.
I made this for a small gathering once, and someone asked if I'd trained in pastry. I laughed because the dough had cracked twice while I rolled it, and I'd patched it with scraps. But once it baked, those little flaws disappeared under a blanket of golden crust and caramelized fruit. Everyone went back for seconds, and I realized that rustic desserts have a kind of magic, they hide your mistakes and make you look like a genius.
Ingredients
- All-purpose flour: The foundation of your pastry, measure it carefully and avoid packing the cup or the dough will turn tough.
- Unsalted butter, cold and cubed: Cold butter creates flaky layers, so keep it chilled until the moment you mix it in.
- Salt: Just a pinch balances the sweetness and sharpens the flavor of the butter.
- Ice water: Add it slowly, the dough should barely hold together or it will bake dense instead of tender.
- Granulated sugar (for pastry): A touch of sweetness in the dough makes every bite a little more special.
- Ripe pears, peeled, cored, and thinly sliced: Choose pears that yield slightly to pressure, too hard and they wont soften, too soft and they turn to mush.
- Crystallized ginger, finely chopped: This is where the magic happens, little bursts of sweet heat that make the filling unforgettable.
- Light brown sugar: It melts into the pears and creates a syrup that bubbles and caramelizes beautifully.
- Lemon juice: Brightens the fruit and keeps the pears from browning while you prep.
- Ground ginger: Reinforces the crystallized ginger with a warm, earthy note.
- Ground cinnamon: A classic partner for pears, it rounds out the spice profile.
- Cornstarch: Thickens the juices so your galette doesnt turn soggy.
- Egg, beaten: Brushed on the crust, it gives you that glossy, bakery-style finish.
- Turbinado or coarse sugar: Optional, but the crunch is worth it.
Instructions
- Make the pastry:
- Whisk together flour, sugar, and salt, then scatter in the cold butter cubes. Use your fingertips to rub the butter into the flour until it looks like coarse sand with a few pea-sized bits. Drizzle in ice water one tablespoon at a time, stirring gently until the dough just starts to clump, then press it into a disk, wrap it, and chill for at least 30 minutes.
- Prepare the filling:
- Toss the sliced pears with lemon juice, brown sugar, crystallized ginger, ground ginger, cinnamon, and cornstarch in a medium bowl. The pears will start to release juice, which is exactly what you want.
- Preheat and prep:
- Set your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. This keeps cleanup easy and prevents sticking.
- Roll out the dough:
- On a lightly floured surface, roll the chilled dough into a rough 12-inch circle, dont stress about perfection. Transfer it carefully to your prepared baking sheet.
- Assemble the galette:
- Spoon the pear mixture into the center, leaving about a 2-inch border all around. Fold the edges up and over the filling, pleating as you go, it should look casual and homemade.
- Finish and bake:
- Brush the folded edges with beaten egg and sprinkle with turbinado sugar if you like a sparkly, crunchy crust. Slide it into the oven and bake for 35 to 40 minutes, until the pastry is deeply golden and the filling is bubbling.
- Cool and serve:
- Let the galette cool on the baking sheet for at least 10 minutes before slicing. Serve it warm or at room temperature, with a dollop of whipped cream or a scoop of vanilla ice cream if you want to go all out.
Pin It One evening, I made this galette after a long day and ate a slice standing at the counter, still warm from the oven. The buttery crust shattered under my fork, and the ginger-spiked pears tasted like comfort itself. In that moment, I wasnt thinking about impressing anyone or following a plan, I was just enjoying something I made with my own hands, and that felt like enough.
Choosing the Right Pears
Ive learned that Bartlett and Anjou pears work beautifully here, they hold their shape but soften just enough to meld with the spices. Bosc pears are lovely too, though they stay a bit firmer. Avoid overly ripe pears that feel mushy, they will collapse into a wet filling and make the crust soggy.
Make-Ahead and Storage
You can roll out the dough and keep it wrapped in the fridge for up to a day before assembling. The baked galette is best enjoyed the same day, but leftovers will keep covered in the fridge for up to two days. Reheat slices in a low oven to bring back some of the crispness, the microwave will turn the crust limp.
Variations and Swaps
Swap the pears for thinly sliced apples, or mix in a handful of fresh or frozen berries for a burst of color and tartness. If you love ginger, stir a teaspoon of freshly grated ginger into the filling for extra zing. You can also sprinkle a few chopped walnuts or almonds over the fruit before folding the dough for a bit of crunch.
- Try a mix of pears and apples for a more complex fruit flavor.
- Add a tablespoon of bourbon or brandy to the filling for a grown-up twist.
- Use whole wheat flour for half the all-purpose flour to add a nutty depth to the crust.
Pin It This galette has become my answer to last-minute cravings and unexpected guests alike. Its proof that the best desserts dont need to be fussy, just honest, warm, and made with a little bit of care.
Recipe FAQs
- → What type of pears work best for this galette?
Ripe but firm pears, like Bartlett or Bosc, hold their shape well and provide a tender texture when baked.
- → Can I substitute the crystallized ginger with fresh ginger?
Yes, adding a teaspoon of freshly grated ginger enhances the ginger flavor, but crystallized ginger offers sweetness and texture.
- → How do I achieve a flaky crust for this galette?
Use cold cubed butter and work it gently into the flour to create coarse crumbs, then chill the dough before rolling it out.
- → What is the best way to serve this galette?
Serve slightly warm or at room temperature, optionally adding whipped cream or vanilla ice cream to complement the flavors.
- → How can I store leftovers to maintain freshness?
Store leftovers in an airtight container in the refrigerator and consume within two days for best taste and texture.