Rustic Pear Ginger Galette (Print Version)

Golden flaky galette with tender pears and fresh ginger in buttery pastry for a comforting finish.

# What You Need:

→ Pastry

01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 teaspoon salt
04 - 2–3 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)

# Directions:

01 - Combine flour, sugar, and salt in a large bowl. Incorporate cold butter using fingertips or a pastry blender until the mixture resembles coarse crumbs.
02 - Add ice water one tablespoon at a time, mixing until the dough just comes together. Shape into a disk, wrap with plastic wrap, and refrigerate for at least 30 minutes.
03 - In a medium bowl, toss pear slices with lemon juice, brown sugar, crystallized ginger, ground ginger, cinnamon, and cornstarch. Set aside.
04 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
05 - On a lightly floured surface, roll pastry dough into a 12-inch round. Transfer it carefully to the prepared baking sheet.
06 - Spoon the pear filling onto the center of the dough, leaving a 2-inch border. Fold edges over the filling, pleating as needed to encase it.
07 - Brush the pastry edges with the beaten egg. Sprinkle turbinado sugar over the crust if desired.
08 - Bake for 35 to 40 minutes until crust is golden and filling bubbles.
09 - Allow galette to cool slightly before serving warm or at room temperature. Optionally accompany with whipped cream or vanilla ice cream.

# Expert Tips:

01 -
  • The pastry tastes buttery and flaky without any fussy technique or perfectly sealed edges.
  • Fresh ginger and cinnamon make the pears taste warm and spiced without overwhelming their delicate sweetness.
  • It looks impressive but comes together faster than a traditional pie, and nobody has to know how simple it really was.
02 -
  • Cold butter is everything. If it softens too much, the pastry loses its flakiness, so work quickly and chill the dough if your kitchen is warm.
  • Don't skip the cornstarch in the filling. Without it, the pear juices will flood the bottom of the galette and make the crust soggy.
  • Let the dough rest in the fridge. It relaxes the gluten and makes rolling so much easier, and rushing this step leads to tough, shrinking pastry.
03 -
  • Freeze the butter for 10 minutes before cutting it into the flour, especially on warm days, and your pastry will come out flakier every time.
  • Don't overwork the dough. Mix just until it holds together, and those little streaks of butter you see will turn into steam and create layers as it bakes.
  • Brush the egg wash only on the pastry, not the filling, or the sugar will dissolve and lose its sparkle.
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