Rustic Pear Ginger Galette (Printable)

Golden flaky galette with tender pears and a hint of fresh ginger wrapped in buttery pastry.

# 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, granulated sugar, and salt in a large bowl. Add cold butter and incorporate using fingertips or pastry blender until mixture resembles coarse crumbs.
02 - Add 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 - 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 chilled pastry to a 12-inch (30 cm) round. Transfer to prepared baking sheet.
06 - Spoon pear mixture into the center of the dough, leaving a 2-inch (5 cm) border. Fold edges over filling, pleating as needed.
07 - Brush folded pastry edges with beaten egg. Sprinkle with turbinado sugar if desired.
08 - Bake for 35 to 40 minutes until crust is golden and filling is bubbling.
09 - Allow galette to cool slightly before serving warm or at room temperature. Optionally serve with whipped cream or vanilla ice cream.

# Expert Advice:

01 -
  • The crust is buttery and flaky without any fiddly crimping or blind baking.
  • Fresh ginger and crystallized ginger give the filling a warm, spicy kick that pairs beautifully with sweet pears.
  • It forgives wonky folds and uneven edges, that rustic look is part of the charm.
  • You can have it in the oven in under half an hour, no mixer required.
02 -
  • If your butter warms up while mixing, pop the whole bowl in the freezer for five minutes before adding water.
  • Don't overfill the center or the juices will flood the baking sheet, a generous heap in the middle is plenty.
  • Let the galette cool a bit before cutting, the filling needs time to set or it will run everywhere.
03 -
  • Freeze your butter cubes for 10 minutes before mixing to get the flakiest crust possible.
  • Use a pizza cutter to slice the baked galette cleanly without dragging the filling.
  • Line your baking sheet with parchment, not just for cleanup but to catch any juices that bubble over.
  • Don't skip the egg wash, it transforms the pastry from pale to gorgeously golden.
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