Rustic Pear Ginger Galette (Printable)

Golden flaky galette with tender pears and fresh ginger in buttery pastry, perfect for a rustic dessert.

# What You 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. Incorporate cold butter using fingertips or a pastry blender until mixture resembles coarse crumbs.
02 - Add ice water one tablespoon at a time and mix until dough just comes together. Shape into a disk, wrap with plastic wrap, and refrigerate for at least 30 minutes.
03 - In a medium bowl, mix sliced pears with lemon juice, light brown sugar, crystallized ginger, ground ginger, cinnamon, and cornstarch. Set aside.
04 - Heat oven to 400°F. Line a baking sheet with parchment paper.
05 - On a lightly floured surface, roll out pastry into a 12-inch round. Transfer dough to the prepared baking sheet.
06 - Spoon pear filling onto the center, leaving a 2-inch border. Fold edges over filling, pleating as needed.
07 - Brush pastry edges with beaten egg and sprinkle turbinado sugar, if using.
08 - Bake for 35 to 40 minutes until crust is golden and filling bubbles.
09 - Allow galette to cool slightly before serving warm or at room temperature.

# Expert Advice:

01 -
  • The pastry is so buttery and forgiving that even messy folds look intentional and beautiful.
  • Fresh ginger and crystallized ginger together create a warmth that feels both cozy and surprising.
  • You can make this with whatever fruit is ripe, and it always feels like you made something special.
02 -
  • Do not overwork the dough or add too much water, or the pastry will bake up tough instead of tender and flaky.
  • Slice the pears thin and evenly so they cook at the same rate and the filling does not turn mushy in some spots and firm in others.
  • If the edges brown too fast, tent the galette loosely with foil for the last ten minutes.
03 -
  • Freeze the cubed butter for ten minutes before mixing if your kitchen is warm, it makes the dough flakier.
  • Roll the dough between two sheets of parchment if it is sticky, then you can peel off the top sheet and flip it right onto the baking sheet without tearing.
  • Brush the crust with egg wash twice, once before baking and once halfway through, for an extra glossy finish.
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