Rustic Pear Ginger Galette (Printable)

Golden flaky galette featuring tender pears and fresh ginger in a buttery, rustic pastry 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)

# Directions:

01 - Combine flour, granulated sugar, and salt in a large bowl. Incorporate cold butter using fingertips or a pastry blender until mixture resembles coarse crumbs.
02 - Gradually add ice water one tablespoon at a time, mixing until dough begins to hold together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
03 - In a medium bowl, toss sliced pears with lemon juice, light brown sugar, crystallized ginger, ground ginger, cinnamon, and cornstarch. Set aside.
04 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
05 - On a lightly floured surface, roll the chilled dough into a 12-inch round. Transfer it gently onto the prepared baking sheet.
06 - Spread the pear mixture onto the center of the dough, leaving a 2-inch border. Fold edges over the filling, pleating as necessary to form a rustic edge.
07 - Brush pastry edges with the beaten egg. If desired, sprinkle turbinado sugar over the crust for added sweetness and crunch.
08 - Bake for 35 to 40 minutes, or until the crust is golden brown and the filling is bubbling.
09 - Allow to cool slightly before slicing. Best served warm or at room temperature, optionally accompanied by whipped cream or vanilla ice cream.

# Expert Hints:

01 -
  • It looks impressive but forgives every imperfection, so you can skip the stress and still serve something beautiful.
  • The buttery crust shatters when you cut into it, and the warm ginger makes the whole kitchen smell like a bakery.
  • You can have it on the table in just over an hour, no fancy equipment or pastry skills required.
02 -
  • Don't skip chilling the dough or it'll shrink and turn tough in the oven, and 30 minutes is the bare minimum.
  • If your pears are really juicy, add an extra teaspoon of cornstarch or you'll end up with a beautiful puddle instead of a sliceable galette.
  • Watch the edges toward the end of baking because they can go from golden to burnt in just a few minutes.
03 -
  • Keep a little dish of flour nearby when you're rolling the dough, and dust your pin and surface lightly to prevent sticking without overdoing it.
  • If the dough cracks when you fold it, just press it back together with your fingers, it'll bake up beautifully and no one will ever know.
  • Use parchment paper instead of greasing the pan, it makes cleanup instant and keeps the bottom crust from sticking.
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