Save to Pinterest I used to think galettes were complicated until a friend showed me how forgiving they actually are. She tossed sliced pears into a bowl, rolled out some dough right on the counter, and folded the edges over with her hands like she was wrapping a gift. The whole thing baked into something golden and beautiful, and I realized fancy doesn't have to mean fussy. Now every fall I make this pear and ginger version when the air turns cool and I want something warm without spending all day in the kitchen.
The first time I brought this to a dinner party, someone asked if I'd bought it from a bakery. I laughed because an hour earlier I'd been folding dough on my kitchen table, flour everywhere, wondering if the whole thing would fall apart in the oven. It didn't. It came out golden and crackling, the filling bubbling through the pleats, and I felt like I'd pulled off a magic trick.
Ingredients
- All-purpose flour: The foundation of your pastry, and you want it cold so the butter stays in little pockets that puff up when baked.
- Unsalted butter, cold and cubed: This is what makes the crust flaky and rich, so don't skimp and definitely don't let it warm up before you mix it in.
- Salt: Just a pinch to balance the sweetness and bring out the flavor of the butter.
- Ice water: Add it slowly because too much makes the dough sticky, too little and it won't come together.
- Granulated sugar: A tablespoon in the dough adds a subtle sweetness that complements the fruit.
- Ripe pears, peeled, cored, and thinly sliced: Look for pears that give slightly when you press them, firm enough to hold their shape but soft enough to release juice as they bake.
- Crystallized ginger, finely chopped: This adds chewy bursts of spice that surprise you in the best way.
- Light brown sugar: It melts into the pears and caramelizes just a little, creating a soft, sweet filling.
- Lemon juice: Keeps the pears from browning and adds brightness to balance the ginger and sugar.
- Ground ginger and cinnamon: Warm spices that make your kitchen smell like a cozy autumn afternoon.
- Cornstarch: Thickens the juices so your galette doesn't turn into a soggy puddle.
- Egg, beaten: Brushed on the edges, it gives the crust that shiny, golden finish.
- Turbinado or coarse sugar: Optional, but the crunch it adds to the crust is worth it.
Instructions
- Make the Pastry:
- Mix flour, sugar, and salt in a large bowl, then work in the cold butter with your fingertips until it looks like coarse sand with some pea-sized bits still visible. Drizzle in ice water a tablespoon at a time, stirring gently until the dough just holds together when you squeeze it.
- 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 so the gluten relaxes and the butter firms up again.
- Prepare the Filling:
- Toss your sliced pears with lemon juice, both sugars, crystallized ginger, ground spices, and cornstarch until everything is evenly coated. The cornstarch will cling to the pears and soak up their juices as they bake.
- Preheat and Prep:
- Set your oven to 400°F and line a baking sheet with parchment so the galette won't stick.
- Roll Out the Dough:
- On a floured surface, roll the chilled dough into a rough 12-inch circle, it doesn't have to be perfect. Carefully transfer it to your prepared baking sheet.
- Assemble the Galette:
- Pile the pear mixture in the center, leaving about 2 inches of dough bare around the edges, then fold those edges up and over the filling, pleating as you go. It's meant to look rustic, so don't worry about making it neat.
- Finish and Bake:
- Brush the folded pastry edges with beaten egg and sprinkle turbinado sugar over the top if you want that extra sparkle and crunch. Slide the whole thing into the oven and bake for 35 to 40 minutes, until the crust is deep golden and the filling is bubbling through the folds.
- Cool and Serve:
- Let it cool on the baking sheet for at least 10 minutes so the juices thicken up a bit. Serve it warm or at room temperature, maybe with a dollop of whipped cream or a scoop of vanilla ice cream.
Save to Pinterest One evening I made this galette just for myself, no occasion, no guests. I ate a slice still warm from the oven, standing at the counter with the autumn light coming through the window, and it felt like the kind of small, perfect moment you don't plan for but remember anyway.
Choosing Your Pears
I've tried this with Bartlett, Bosc, and Anjou pears, and they all work as long as they're ripe but not mushy. Bartletts are the sweetest and break down a little more, Bosc hold their shape and have a subtle spice, and Anjou are somewhere in between. If your pears are rock hard, let them sit on the counter for a day or two until they give just a little when you press near the stem.
Making It Your Own
Sometimes I swap half the pears for thinly sliced apples, or toss in a handful of fresh cranberries for tartness. If you love ginger, grate a teaspoon of fresh ginger right into the filling along with the crystallized kind. I've also made this with a mix of cinnamon and cardamom instead of ground ginger, and it tasted like something you'd eat in a café on a cobblestone street.
Storage and Leftovers
This galette is best the day you bake it, when the crust is still crisp and the filling is soft and warm. If you have leftovers, cover them loosely and keep them in the fridge for up to two days, then reheat slices in a 350°F oven for about 10 minutes to bring back some of that flaky texture.
- You can make the dough a day ahead and keep it wrapped in the fridge, just let it sit at room temperature for 5 minutes before rolling.
- Freeze the unbaked galette on the baking sheet, then wrap it tightly and bake from frozen, adding 10 extra minutes to the baking time.
- Leftover filling makes a great topping for oatmeal or yogurt the next morning.
Save to Pinterest Every time I pull this galette out of the oven, I'm reminded that the best desserts don't need to be perfect, they just need to taste like you meant them. I hope yours fills your kitchen with the smell of butter and ginger and makes you feel like a baker, even if it's your first time folding dough.
Recipe FAQs
- → What type of pears work best for this galette?
Ripe but firm pears are best to hold their shape during baking without becoming mushy.
- → Can I substitute fresh ginger for crystallized ginger?
Yes, freshly grated ginger can add a more intense, zesty flavor to the filling.
- → How do I achieve a flaky crust for this galette?
Use cold unsalted butter cut into the flour and handle the dough minimally to keep the pastry flaky.
- → What’s the best way to prevent the crust edges from burning?
Brush edges with beaten egg and monitor baking time closely; you may also cover edges with foil if browning too fast.
- → Can I make this galette ahead of time?
The galette is best enjoyed fresh but can be refrigerated for up to two days and gently reheated before serving.