Pin it I made this galette on a rainy October afternoon when I had no plan and three pears going soft on the counter. The smell of butter and ginger warming in the oven turned the whole kitchen golden. I folded the edges unevenly, and it came out looking charmingly imperfect. My neighbor knocked just as I pulled it from the oven, and we ate it standing up with forks and no plates. That was the moment I understood what rustic really means.
I remember folding the dough around the pears for the first time and panicking because the edges cracked. Then I realized no one cares if a galette looks perfect, they only care if it tastes like butter and spice and comfort. I served it to my sister with vanilla ice cream melting into the warm filling, and she said it tasted like fall should. That compliment stuck with me longer than any recipe ever did.
Ingredients
- All-purpose flour: The backbone of the pastry, and using cold butter with it creates those flaky layers that shatter when you bite in.
- Unsalted butter, cold and cubed: Keep it ice cold so it stays in chunks, that is what makes the dough crisp and tender instead of tough.
- Salt: Just a pinch balances the sweetness and makes the butter taste richer.
- Ice water: Add it slowly, the dough should barely hold together or it will bake up hard instead of flaky.
- Granulated sugar: A tiny bit in the dough adds a hint of sweetness that plays well with the fruit.
- Ripe pears, peeled, cored, and thinly sliced: Use pears that yield slightly when pressed, they soften beautifully and release just enough juice.
- Crystallized ginger, finely chopped: This adds little bursts of spice and chew that surprise you in the best way.
- Light brown sugar: It caramelizes as it bakes and brings a molasses warmth that white sugar cannot.
- Lemon juice: Brightens the pears and keeps them from browning while you work.
- Ground ginger: Reinforces the ginger flavor and makes the whole galette smell like a hug.
- Ground cinnamon: Just enough to round out the spice without taking over.
- Cornstarch: Thickens the juices so the bottom does not get soggy, I learned this after one too many wet crusts.
- Egg, beaten: Brushed on the pastry, it turns the edges glossy and deep gold.
- Turbinado or coarse sugar: Optional, but the crunch it adds to the crust is worth it every time.
Instructions
- Make the Dough:
- Mix flour, sugar, and salt in a big bowl, then work the cold butter in with your fingers until it looks like wet sand with pebbles. Drizzle in ice water just until the dough holds when you squeeze it, then press it into a disk, wrap it tight, and chill it for at least half an hour.
- Prepare the Filling:
- Toss the sliced pears with lemon juice, both sugars, both gingers, cinnamon, and cornstarch in a medium bowl. Let it sit while the dough chills so the flavors start to mingle.
- Preheat and Prep:
- Set your oven to 400 degrees Fahrenheit and line a baking sheet with parchment. This keeps the bottom from sticking and makes cleanup almost too easy.
- Roll the Pastry:
- On a floured surface, roll the chilled dough into a rough 12 inch circle, it does not have to be perfect. Lift it carefully onto the parchment lined sheet.
- Assemble the Galette:
- Pile the pear mixture in the center, leaving about two inches of dough bare around the edges. Fold the edges up and over the fruit, pleating as you go, let it look homemade.
- Glaze and Sugar:
- Brush the folded pastry with beaten egg and sprinkle turbinado sugar over the top if you want that extra crunch.
- Bake:
- Slide it into the oven and bake for 35 to 40 minutes, until the crust is deeply golden and the filling bubbles. The smell will tell you when it is close.
- Cool and Serve:
- Let it cool on the pan for at least ten minutes before slicing. Serve it warm or at room temperature, with whipped cream or vanilla ice cream if you are feeling indulgent.
Pin it The first time I served this to friends, one of them said it tasted like something their grandmother would have made. I had never met their grandmother, but I knew exactly what they meant. This galette does not try to be fancy, it just wants to be warm and welcoming and a little bit sweet. That is the kind of dessert that people remember long after the plates are cleared.
Choosing Your Pears
Bartlett and Anjou pears both work beautifully here, just make sure they give a little when you press the neck. If they are rock hard, let them sit on the counter for a day or two. I once used overly ripe pears and the filling turned to mush, so trust your hands more than your eyes when picking fruit.
Making It Your Own
Swap the pears for thinly sliced apples, or toss in a handful of fresh cranberries for tartness. I have also added a few tablespoons of chopped walnuts to the filling, and the crunch was perfect. If you love ginger, grate a little fresh ginger right into the filling for a sharper, brighter kick that makes the whole thing sing.
Storing and Serving
This galette is best the day you bake it, when the crust is still crisp and the filling is warm and jammy. Leftovers keep in the fridge for up to two days, and I like to reheat slices in a low oven to bring back some of that crispness. Do not cover it tightly or the pastry will steam and soften.
- Serve it with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream.
- A drizzle of salted caramel or honey over the top takes it to another level without much effort.
- Let it cool completely before slicing if you want clean cuts, but I prefer it warm and a little messy.
Pin it Every time I fold the edges of this galette, I think about how the best things do not need to be perfect. They just need to be made with good butter, ripe fruit, and a little bit of care.
Recipe FAQ
- → What type of pears work best?
Ripe, firm pears that hold their shape during baking, such as Bartlett or Bosc, are ideal for this galette.
- → Can I substitute crystallized ginger?
Yes, fresh grated ginger can be added for a more pronounced ginger flavor, or you may omit it for a milder taste.
- → How do I achieve a flaky pastry crust?
Use cold, cubed butter and handle the dough minimally to keep butter pieces intact, ensuring a tender, flaky texture.
- → Is there a way to make this galette ahead of time?
The dough can be prepared and chilled for up to 24 hours before baking; assemble and bake just before serving.
- → What toppings complement this dessert?
It's delicious served warm with whipped cream or vanilla ice cream, enhancing the warm spices and fruit flavors.