Rustic Pear and Ginger Galette (Printable Version)

Golden galette featuring tender pears and fresh ginger wrapped in buttery pastry for an elegant, rustic dessert.

# 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 - 2-3 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 - In a large bowl, mix flour, sugar, and salt. Add cold butter and rub in with fingertips or a pastry blender until mixture resembles coarse crumbs.
02 - Drizzle in ice water, one tablespoon at a time, mixing until dough just comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
03 - Meanwhile, 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 - On a lightly floured surface, roll out pastry to a 12-inch round. Transfer to prepared baking sheet.
06 - Spoon pear mixture onto center of dough, leaving a 2-inch border. Fold edges up and over filling, pleating as needed.
07 - Brush pastry edges with beaten egg and sprinkle with turbinado sugar if desired.
08 - Bake 35-40 minutes, or until crust is golden and filling is bubbling.
09 - Cool slightly before serving. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.

# Expert Advice:

01 -
  • The combination of crisp pastry and tender spiced pears creates this perfect balance that makes you close your eyes with each bite.
  • This is honestly the most forgiving dessert when youre entertaining because the more rustic and imperfect it looks, the more charming it becomes.
02 -
  • After several fallen-apart galettes, I discovered that chilling the rolled dough for 10 minutes before adding filling makes it infinitely easier to fold without tearing.
  • The pear slices should be consistently thin, about 1/4 inch, otherwise some will be perfectly tender while others remain too firm.
03 -
  • Keep a small bowl of flour nearby when rolling your dough and lightly dust both the surface and your rolling pin when things start to stick, rather than working more flour into the dough itself.
  • The perfect time to start folding your crust is when it still feels cool but pliable, not when its fully room temperature and soft.
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