Rustic Pear Ginger Galette (Printable Version)

Flaky golden galette with tender pears and a hint of fresh ginger wrapped in buttery pastry.

# What You Need:

→ Pastry

01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup cold unsalted butter, cubed
03 - 1/4 teaspoon salt
04 - 2 to 3 tablespoons ice water
05 - 1 tablespoon granulated sugar

→ Filling

06 - 3 ripe pears, peeled, cored, and thinly sliced
07 - 2 tablespoons crystallized ginger, finely chopped
08 - 2 tablespoons light brown sugar
09 - 1 tablespoon lemon juice
10 - 1 teaspoon ground ginger
11 - 1/2 teaspoon ground cinnamon
12 - 1 tablespoon cornstarch

→ To Finish

13 - 1 egg, beaten (for egg wash)
14 - 1 tablespoon turbinado or coarse sugar (optional)

# Step-by-Step:

01 - Combine flour, granulated sugar, and salt in a large bowl. Rub in cold cubed butter with fingertips or a pastry blender until mixture resembles coarse crumbs.
02 - Gradually add ice water, one tablespoon at a time, mixing until dough comes together. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
03 - In a medium bowl, toss sliced pears with lemon juice, light brown sugar, crystallized ginger, ground ginger, cinnamon, and cornstarch; set aside.
04 - Heat oven to 400°F. Line a baking sheet with parchment paper.
05 - On a lightly floured surface, roll chilled dough into a 12-inch round. Transfer to prepared baking sheet.
06 - Spoon pear filling onto center, leaving a 2-inch border. Fold edges over filling, pleating dough to enclose partially.
07 - Brush pastry edges with beaten egg and sprinkle with turbinado sugar if desired.
08 - Bake 35 to 40 minutes until crust is golden and filling is bubbling.
09 - Allow to cool slightly before serving warm or at room temperature; optionally accompany with whipped cream or vanilla ice cream.

# Expert Advice:

01 -
  • Its forgiving, no fancy crimping or perfect edges required, just fold and bake.
  • The ginger adds warmth without overpowering the sweet, tender pears.
  • You can have it in the oven in under half an hour, and it looks like you spent all day.
  • It works just as well for a quiet weeknight as it does for a dinner party.
02 -
  • If your dough cracks while rolling, dont panic, just press it back together or patch it with a scrap.
  • Dont skip chilling the dough, warm pastry will shrink and turn greasy in the oven.
  • Make sure the pears are sliced thinly and evenly so they cook through at the same rate.
03 -
  • Keep everything cold, from the butter to the bowl, and your pastry will reward you with flakiness.
  • Dont overwork the dough, mix just until it comes together or it will bake tough instead of tender.
  • Let the galette cool slightly before slicing, the filling needs a few minutes to set or it will run all over the plate.
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