Rustic Pear Ginger Galette (Printable)

Golden flaky pastry filled with tender pears and ginger for a comforting, 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:

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 gradually, one tablespoon at a time, mixing until dough holds together. Shape into a disk, wrap in plastic, and chill for minimum 30 minutes.
03 - In a separate 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 dough into a 12-inch round. Transfer carefully onto prepared baking sheet.
06 - Spoon pear filling onto dough center, leaving a 2-inch border. Fold edges over filling, pleating as necessary to enclose.
07 - Brush pastry edges with beaten egg. Optionally, sprinkle turbinado sugar over crust for added texture and sweetness.
08 - Bake for 35 to 40 minutes until crust is golden and filling bubbles.
09 - Allow to cool slightly before serving. Enjoy warm or at room temperature, optionally paired with whipped cream or vanilla ice cream.

# Expert Advice:

01 -
  • The pastry turns out flaky and buttery even if your folds aren't perfect.
  • Fresh ginger and crystallized ginger together create warmth without overwhelming the pears.
  • It looks bakery-quality but comes together in about an hour.
  • You can serve it warm, cool, or straight from the counter the next morning with coffee.
02 -
  • If your dough cracks when you fold it, it's too cold, let it sit at room temperature for a few minutes and it will become pliable again.
  • Don't skip chilling the dough, warm pastry melts in the oven before it has a chance to become flaky.
  • Use a slotted spoon to transfer the pears to the dough and leave some of the liquid behind, or the filling will be too wet.
03 -
  • Freeze the butter for 10 minutes before cutting it into the flour, it makes the pastry even flakier.
  • If the galette leaks a little juice while baking, don't panic, it will caramelize on the parchment and add flavor.
  • Roll the dough between two sheets of parchment paper if it's too sticky, then peel off the top sheet and flip it onto your baking sheet.
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