Ginger Pear Galette: 5 Reasons to Try This Delightful Dessert

A delightful Ginger Pear Galette with a perfect balance of sweet fruit and warm ginger, wrapped in a buttery, flaky crust.

Scale

1 and 2/3 cups (206g) all-purpose flour (spooned & leveled plus extra for dusting)
2 and 1/4 Tablespoons (28g) granulated sugar
1/4 teaspoon salt
1/2 cup (113g) cold unsalted butter, cubed
1/4 cup (60ml) ice-cold water (plus more as necessary)
1 large egg (beaten with 1 Tablespoon (15ml) milk for egg wash)
Optional: coarse sugar (for sprinkling on top)
4–5 cups (about 550g) pear slices (about 5 pears peeled and sliced 1/4-inch thick)
1/4 cup (50g) granulated sugar (for filling)
2 Tablespoons crystallized ginger, finely chopped
2 Tablespoons (15g) all-purpose flour (for filling)
1 teaspoon lemon juice (or orange juice)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of salt

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Start by preparing the crust: In a medium bowl, whisk together flour, sugar, and salt. Using a pastry cutter or forks, cut in the cold butter until the mixture forms coarse crumbs. Gradually add water and stir until the dough begins to form. If needed, add extra water, 1-2 tablespoons at a time. Turn the dough onto a floured surface, shape into a disc, and wrap it tightly in plastic wrap. Chill for at least 1 hour.
While the dough chills, prepare the pear filling: In a medium bowl, gently toss together the sliced pears, sugar, crystallized ginger, flour, lemon juice, cinnamon, ground ginger, and salt. Cover and refrigerate until you’re ready to assemble the galette.
Once dough has chilled, preheat the oven to 400°F (204°C) and line a large baking sheet with parchment paper.
On a floured surface, roll the dough into a 12-inch circle, ensuring the dough is not too thin. Transfer the dough to the prepared baking sheet.
Spoon the pear mixture and juices into the center of the dough, leaving a 3-inch border. Arrange pear slices in a circle or a more artistic design. Fold the dough edges over the filling, pinching to seal. Brush the crust with egg wash and, if desired, sprinkle with coarse sugar.
Chill the assembled galette for at least 15–20 minutes in the fridge before baking.
Bake the galette in the preheated oven for 30–35 minutes, or until the crust is golden brown. Let cool for 10 minutes before serving.

The galette is best served warm, especially with a scoop of vanilla ice cream or whipped cream.