Save I pulled this galette out of the oven on a Sunday afternoon when the kitchen smelled like autumn had moved in permanently. The pears were soft and glossy under the golden crust, and I remember thinking it looked like something from a bakery window, except it came from my own messy counter. A friend once told me galettes are just fancy pies that forgive you, and she was right. This one never judges your crimping skills.
The first time I made this, I served it to neighbors who dropped by unexpectedly. I panicked because it was still cooling on the counter, barely set, but they ate it anyway with forks straight from the pan. One of them said the ginger reminded her of her grandmother's kitchen, and suddenly this rustic dessert became something worth making again and again. It has that effect on people.
Ingredients
- All-purpose flour: The foundation of the pastry, sturdy enough to hold the filling but tender when baked. I always spoon it into the measuring cup instead of scooping to avoid packing it down.
- Unsalted butter, cold and cubed: Cold butter creates steam pockets as it bakes, giving you those flaky layers. I keep mine in the freezer for 10 minutes before starting if the kitchen is warm.
- Salt: Just a pinch to balance the sweetness and make the butter taste richer.
- Ice water: Keeps the dough cold and prevents the butter from melting too soon. I add it slowly because you might not need all of it, and too much makes the dough sticky.
- Granulated sugar: A tablespoon in the pastry adds a subtle sweetness that complements the fruit without turning it into a cookie.
- Ripe pears, peeled, cored, and thinly sliced: The star of the filling. I look for pears that yield slightly when pressed but aren't mushy, and slicing them thin helps them cook evenly.
- Crystallized ginger, finely chopped: This is what makes the galette special. The chewy sweetness and spicy warmth cut through the soft pears and add texture.
- Light brown sugar: Adds molasses depth that white sugar can't match, and it caramelizes beautifully as the galette bakes.
- Lemon juice: Brightens the pears and keeps them from browning while you prep everything else.
- Ground ginger: Reinforces the fresh ginger flavor and spreads warmth throughout every bite.
- Ground cinnamon: A half teaspoon is enough to add cozy spice without taking over the whole dessert.
- Cornstarch: Thickens the juices released by the pears so the filling doesn't turn soupy. I learned this the hard way after my first galette leaked all over the baking sheet.
- Egg, beaten: Brushed on the pastry edges, it turns them shiny and golden and makes the whole thing look bakery perfect.
- Turbinado or coarse sugar: Optional but worth it for the crunchy sparkle it adds to the crust.
Instructions
- Make the pastry dough:
- Mix flour, sugar, and salt in a large bowl, then work the cold butter in with your fingertips or a pastry blender until it looks like coarse sand with a few pea-sized lumps. Drizzle in ice water one tablespoon at a time, stirring gently until the dough just holds together when pressed.
- Chill the dough:
- Shape it into a flat disk, wrap it tightly in plastic, and let it rest in the fridge for at least 30 minutes. This firms up the butter and makes the dough easier to roll without tearing.
- Prepare the pear filling:
- Toss the sliced pears with lemon juice, brown sugar, crystallized ginger, ground ginger, cinnamon, and cornstarch in a medium bowl. The lemon keeps everything bright, and the cornstarch will soak up the juices as it bakes.
- Preheat and prep:
- Set your oven to 400°F and line a baking sheet with parchment paper. This keeps the galette from sticking and makes cleanup almost effortless.
- Roll out the pastry:
- On a lightly floured surface, roll the chilled dough into a rough 12-inch circle. It doesn't have to be perfect, rustic is the whole point, and transfer it carefully to the prepared baking sheet.
- Fill and fold:
- 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, and don't worry if it looks uneven.
- Finish and bake:
- Brush the folded pastry edges with beaten egg and sprinkle with turbinado sugar if you want extra crunch. Bake for 35 to 40 minutes, until the crust is deeply golden and the filling bubbles at the center.
- Cool and serve:
- Let the galette cool on the pan for at least 10 minutes before slicing. It's perfect warm or at room temperature, and even better with a scoop of vanilla ice cream melting into the spiced pears.
Save There was an evening in late October when I baked this galette just because the house felt too quiet. The smell of ginger and cinnamon filled every corner, and by the time it came out of the oven, the kitchen felt alive again. I ate a slice standing at the counter, still warm, and realized that sometimes the best recipes are the ones that turn an ordinary night into something worth remembering.
What to Serve with This Galette
I love this galette with a dollop of barely sweetened whipped cream or a scoop of vanilla ice cream that melts into the warm filling. Sometimes I'll drizzle a little salted caramel over the top if I'm feeling fancy, or just serve it plain with strong coffee. It's flexible enough to dress up or keep simple, and either way, it always feels like a treat.
How to Store and Reheat Leftovers
This galette is best the day it's baked when the crust is still crisp and the filling is tender. If you have leftovers, cover them loosely with foil and keep them in the fridge for up to two days. To bring back some of the crispness, reheat slices in a 350°F oven for about 10 minutes, and they'll taste nearly as good as fresh.
Ingredient Swaps and Variations
You can swap the pears for apples or use a mix of both if that's what you have on hand. I've added a handful of fresh cranberries once, and the tartness played beautifully against the sweet ginger. If you want more spice, a teaspoon of freshly grated ginger in the filling adds a sharper, brighter kick than the ground version alone.
- Try adding a tablespoon of maple syrup to the filling for deeper sweetness.
- Swap crystallized ginger for candied orange peel if you want a citrusy twist.
- Use whole wheat pastry flour for half the all-purpose flour to add a nutty, wholesome flavor.
Save This galette has become one of those recipes I turn to when I want something homemade without the pressure of perfection. It's forgiving, beautiful, and always tastes like you spent more time on it than you did.
Recipe FAQs
- → How do I ensure a flaky pastry crust?
Use cold unsalted butter and handle the dough minimally, incorporating the butter until it resembles coarse crumbs before adding water. Chill the dough before rolling out.
- → Can I substitute other fruits for the pears?
Apples or a mix of berries can be used for variety, providing a similar texture and sweetness profile in the galette.
- → What role does crystallized ginger play in the filling?
Crystallized ginger adds a sweet and spicy warmth that enhances the flavor complexity of the pear filling.
- → How is the galette shaped before baking?
The dough is rolled into a round, the filling is spooned into the center, and the edges are folded up and pleated around it to form an open-faced tart.
- → Should I serve the galette warm or cooled?
It can be served warm or at room temperature, both highlighting the flaky crust and spiced fruit filling beautifully.
- → Is there an optional finishing touch for extra texture?
Brushing the pastry edges with beaten egg and sprinkling coarse sugar before baking adds a glossy, crunchy finish.