Pin It I stumbled onto this galette on a chilly October afternoon when I had pears going soft on the counter and zero patience for a proper pie. The dough came together fast, the fruit barely needed fussing, and an hour later I was pulling something golden and fragrant out of the oven. It felt like a small victory. Now whenever I need dessert that looks impressive but doesn't demand perfection, I reach for this one.
The first time I made this for friends, I forgot to chill the dough long enough and the edges slumped a little in the oven. No one noticed. They were too busy scraping up the caramelized juices pooling around the crust. One friend asked if I'd trained in pastry, and I laughed because I'd been winging it the whole time. That's when I realized this galette doesn't need to be perfect to feel special.
Ingredients
- All-purpose flour: The backbone of the pastry, it should be measured lightly and not packed or the dough can turn tough.
- Unsalted butter, cold and cubed: Keep it icy cold so it creates flaky layers when it melts in the oven, I sometimes freeze the cubes for ten minutes before mixing.
- Salt: Just a pinch balances the sweetness and sharpens the buttery flavor.
- Ice water: Add it slowly, the dough should hold together without being wet or sticky.
- Granulated sugar: A tablespoon in the dough adds a hint of sweetness that complements the fruit.
- Ripe pears, peeled, cored, and thinly sliced: Bartlett or Anjou work beautifully, make sure they are ripe but still firm enough to slice cleanly.
- Crystallized ginger, finely chopped: This adds chewy bursts of spice, I buy it from the bulk bins and keep it in a jar.
- Light brown sugar: It melts into a gentle caramel that coats the pears without overpowering them.
- Lemon juice: A tablespoon brightens the filling and keeps the pears from browning too quickly.
- Ground ginger: Reinforces the warmth from the crystallized ginger and ties the spices together.
- Ground cinnamon: Just half a teaspoon rounds out the flavor without stealing the spotlight from the ginger.
- Cornstarch: Thickens the fruit juices so the filling doesn't turn soupy, don't skip it.
- Egg, beaten: Brushing it on the crust gives you that glossy, golden finish.
- Turbinado or coarse sugar: Optional but worth it for the sparkle and subtle crunch on top.
Instructions
- Make the pastry dough:
- In a large bowl, whisk together flour, sugar, and salt. Scatter the cold butter cubes over the flour and use your fingertips or a pastry blender to rub them in until the mixture looks like coarse breadcrumbs with a few pea-sized bits of butter still visible. Drizzle in ice water one tablespoon at a time, tossing gently with a fork, until the dough just begins to clump together.
- Chill the dough:
- Turn the shaggy dough out onto a clean surface and press it into a flat disk without kneading. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes, this rest makes rolling easier and keeps the pastry tender.
- Prepare the pear filling:
- While the dough chills, toss the sliced pears in a medium bowl with lemon juice, brown sugar, crystallized ginger, ground ginger, cinnamon, and cornstarch until evenly coated. The kitchen will start to smell like autumn.
- Preheat and prep:
- Set your oven to 400°F (200°C) and line a baking sheet with parchment paper. Have your rolling pin and a bit of flour ready.
- Roll out the pastry:
- On a lightly floured surface, roll the chilled dough into a rough 12-inch circle, it doesn't need to be perfect. Carefully transfer it to the prepared baking sheet.
- Assemble the galette:
- Spoon the pear mixture into the center of the dough, leaving a 2-inch border all around. Fold the edges up and over the filling, pleating and overlapping as you go, the folds don't have to match.
- Brush and sugar:
- Brush the folded pastry edges with beaten egg, then sprinkle turbinado sugar over the top if you want that extra shine and crunch.
- Bake until golden:
- Slide the baking sheet into the oven and bake for 35 to 40 minutes, until the crust is deeply golden and the filling is bubbling in the center. The smell will tell you when it's close.
- Cool and serve:
- Let the galette cool on the baking sheet for at least 10 minutes before slicing. Serve it warm or at room temperature, with whipped cream or vanilla ice cream if you like.
Pin It One evening I brought this to a potluck and set it down next to a three-layer cake and a tray of fancy cupcakes. By the end of the night, my galette was gone and people were scraping the parchment for the last sticky bits of pear and ginger. Someone asked for the recipe and I scribbled it on a napkin. That's when I knew this simple dessert had become something I'd make again and again.
Choosing Your Pears
Bartlett and Anjou pears are my go-to because they soften without turning to mush. Bosc pears hold their shape beautifully but can be a touch firmer, so slice them extra thin. If your pears are rock hard, leave them on the counter for a day or two until they yield gently when you press near the stem. Overly soft pears will collapse into jam, which isn't terrible but it changes the texture.
Working with the Dough
Pastry dough is forgiving as long as you keep it cold and don't overwork it. If it cracks while you're rolling, just press the edges back together with your fingers. If it feels sticky, dust lightly with flour. I've rolled this dough between two sheets of parchment when I'm feeling lazy, it saves cleanup and makes transferring easier. The key is confidence, even messy folds bake up beautifully.
Serving and Storage
This galette is at its best the day it's baked, when the crust is still crisp and the filling is soft and fragrant. Leftovers can be covered loosely and kept in the fridge for up to two days, reheat individual slices in a 350°F oven for a few minutes to revive the pastry. I've eaten cold slices for breakfast with coffee and regretted nothing.
- A dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream makes it feel like dessert at a bistro.
- Try swapping one pear for a tart apple or tossing in a handful of fresh cranberries for a pop of color and tang.
- If you love ginger, stir a teaspoon of freshly grated ginger into the filling along with the ground spices.
Pin It Every time I pull this galette from the oven, I'm reminded that the best desserts don't need to be fussy or perfect. They just need to taste like care and feel like home.
Recipe FAQs
- → What type of pears work best for this galette?
Ripe but firm pears like Bartlett or Bosc hold their shape well and provide a tender texture when baked.
- → Can I make the dough ahead of time?
Yes, chilling the dough for at least 30 minutes helps it hold its shape and improves flakiness.
- → How does crystallized ginger affect the flavor?
Crystallized ginger adds a sweet, spicy kick that complements the pear’s natural sweetness.
- → Is there a way to make the crust extra flaky?
Using cold butter and minimal handling while mixing the dough creates a tender, flaky crust.
- → Can I substitute other fruits in this galette?
Apples or mixed berries can be used as alternatives to pears for a different but equally delicious variation.
- → What’s the purpose of cornstarch in the filling?
Cornstarch helps thicken the filling juices as the galette bakes, preventing sogginess.