Rustic Pear Ginger Galette (Printable)

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

# What You'll 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)

# How to Make It:

01 - Combine flour, sugar, and salt in a large bowl. Incorporate cold butter using fingertips or a pastry blender until mixture resembles coarse crumbs.
02 - Add ice water gradually, mixing until dough forms. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
03 - Toss sliced pears with lemon juice, brown sugar, crystallized ginger, ground ginger, cinnamon, and cornstarch in a medium bowl. Set aside.
04 - Heat oven to 400°F and line a baking sheet with parchment paper.
05 - On a lightly floured surface, roll dough into a 12-inch round. Transfer to prepared baking sheet.
06 - Spoon filling into center, leaving a 2-inch border. Fold edges upward, pleating to enclose filling.
07 - Brush dough edges with beaten egg and optionally sprinkle with turbinado sugar.
08 - Bake for 35 to 40 minutes until crust is golden and filling bubbles.
09 - Allow to cool slightly before serving warm or at room temperature. Optional accompaniments include whipped cream or vanilla ice cream.

# Expert Advice:

01 -
  • It comes together fast and doesn't need a pie pan or perfect crimping.
  • The crystallized ginger adds little bursts of warmth that surprise you with every bite.
  • You can eat it warm from the oven or cold from the fridge the next morning with coffee.
02 -
  • If your dough cracks when you fold it, it's too cold, let it sit at room temperature for a few minutes and it'll soften right up.
  • Don't skip the cornstarch or you'll end up with a puddle of pear juice instead of a glossy filling.
  • Pears release a lot of liquid, so slice them thin and don't pile them too high in the center.
03 -
  • Freeze the butter for 10 minutes before cutting it into the flour, it makes the whole process faster and the pastry flakier.
  • Use parchment paper to roll out the dough, then lift the whole sheet onto your baking tray without tearing or stretching.
  • If the edges brown too fast, cover them loosely with foil halfway through baking.
Go Back