Rustic Pear Ginger Galette (Printable)

Golden flaky galette featuring tender pears and fresh ginger wrapped in buttery crust.

# 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 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)

# Directions:

01 - In a large bowl, combine flour, sugar, and salt. Add cold butter and rub in using fingertips or a pastry blender until mixture resembles coarse crumbs.
02 - Add ice water gradually, one tablespoon at a time, mixing until dough just holds together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
03 - In a medium bowl, toss sliced pears with lemon juice, brown sugar, crystallized ginger, ground ginger, cinnamon, and cornstarch. Set aside.
04 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
05 - Lightly flour a surface and roll out the dough into a 12-inch round. Transfer it carefully to the prepared baking sheet.
06 - Spoon the pear filling into the center of the dough, leaving a 2-inch border. Fold the edges up and over the filling, pleating as needed to secure.
07 - Brush the folded pastry edges with beaten egg. If desired, sprinkle turbinado sugar over the edges for added texture and sweetness.
08 - Bake for 35 to 40 minutes, or until the crust is golden and the filling is bubbly.
09 - Allow to cool slightly before serving. Enjoy warm or at room temperature, optionally with whipped cream or vanilla ice cream.

# Expert Suggestions:

01 -
  • The pastry is so buttery and flaky it practically melts on your tongue, and the rough edges give it that homemade charm you can't fake.
  • Fresh ginger and a handful of crystallized ginger create this warm, spicy sweetness that makes pears taste like more than just pears.
  • You don't need a pie pan or perfect crimping skills, just your hands and a little confidence.
02 -
  • If your butter warms up while you're mixing the dough, stick the whole bowl in the fridge for 10 minutes before adding the water, warm butter makes greasy pastry instead of flaky layers.
  • Don't skip the cornstarch in the filling or you'll end up with a puddle of pear juice soaking through the bottom of your crust.
  • Let the dough chill the full 30 minutes, rushed dough shrinks in the oven and tears when you try to fold it.
03 -
  • Use a bench scraper or spatula to lift and transfer your rolled dough to the baking sheet, it's less likely to tear than trying to pick it up with your hands.
  • If the edges of your galette start browning too fast, tent them loosely with a strip of foil halfway through baking.
  • Serve this with a drizzle of salted caramel or a sprinkle of flaky sea salt on top for a sweet-salty contrast that makes people ask for seconds.
Go Back