Rustic Pear Ginger Galette (Printable)

Golden flaky galette with tender pears and a hint of fresh ginger in buttery, rustic 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)

# Directions:

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 holds together. Shape into a disk, wrap with plastic, and chill for at least 30 minutes.
03 - In a separate bowl, toss sliced pears with lemon juice, brown sugar, crystallized ginger, ground ginger, cinnamon, and cornstarch. Set aside.
04 - Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
05 - On a lightly floured surface, roll dough into a 12-inch round. Transfer it to the prepared baking sheet.
06 - Spoon pear filling onto center of dough, leaving a 2-inch border. Fold edges up and over filling, pleating as needed.
07 - Brush folded edges with beaten egg and sprinkle with turbinado sugar if desired.
08 - Bake for 35 to 40 minutes until crust is golden and filling is bubbling.
09 - Allow to cool slightly before serving warm or at room temperature, optionally alongside whipped cream or vanilla ice cream.

# Expert Tips:

01 -
  • It looks impressive but doesn't punish you for imperfect crimping or uneven slices.
  • The ginger cuts through the sweetness in a way that makes you want another bite.
  • You can make the dough ahead and pull it together on a weeknight without stress.
02 -
  • If your butter warms up while making the dough, stick the whole bowl in the fridge for ten minutes before adding water.
  • Don't skip the cornstarch or you'll end up with a puddle instead of a filling, I've been there.
  • Rolling the dough between two sheets of parchment makes it easier to transfer without tearing.
03 -
  • Freeze your butter for fifteen minutes before cutting it into cubes, it makes all the difference in flakiness.
  • Use a pizza cutter to trim the parchment around the galette before baking so nothing burns on the edges.
  • If the filling looks dry before baking, don't add liquid, the pears will release juice as they cook.
Go back