Save I wasn't planning to bake that afternoon, but the pears on the counter had reached that perfect stage where they yielded just slightly when pressed. My rolling pin was still dusty from the last attempt at pie crust, and I wasn't in the mood for perfection. A galette felt right, something that forgives rough edges and rewards speed. The ginger came from a jar I'd opened weeks earlier for chai, and the moment I chopped it, the kitchen filled with warmth that made the whole thing feel less like a recipe and more like an instinct.
The first time I made this, my neighbor knocked just as I was folding the edges, and I left half the galette open on one side. It baked anyway, juices pooling golden on the parchment, and she said it was the best thing she'd tasted all week. We ate it warm on the porch with nothing but forks, no plates, and I realized that's the whole point of a galette. It doesn't ask you to be careful.
Ingredients
- All-purpose flour: The foundation of the crust, and it doesn't need to be fancy, just cold hands and quick work keep it tender.
- Unsalted butter, cold and cubed: Cut it small and keep it firm so you get those flaky layers that crack when you press your fork in.
- Ice water: Add just enough to bring the dough together, too much and it turns tough, I learned that the soggy way.
- Ripe pears, peeled and sliced: They should smell faintly sweet and give under your thumb, too firm and they won't soften in time.
- Crystallized ginger, finely chopped: This is where the magic lives, little bursts of spice and chew that make every bite different.
- Light brown sugar: It melts into the pears and caramelizes slightly at the edges, creating those dark, sticky spots everyone fights over.
- Lemon juice: Brightens the filling and keeps the pears from browning while you roll out the dough.
- Ground ginger and cinnamon: They hum quietly in the background, rounding out the crystallized ginger without overpowering it.
- Cornstarch: Thickens the juices just enough so they don't flood the crust, I skipped it once and regretted it immediately.
- Egg for wash: Brushing it on the edges gives you that deep golden shine and makes the coarse sugar stick.
- Turbinado sugar: Optional, but the crunch it adds is worth the extra step, it catches the light and tastes like burnt honey.
Instructions
- Make the dough:
- Rub cold butter into flour, sugar, and salt until it looks like wet sand with a few larger chunks still visible. Drizzle in ice water slowly, mixing just until it clumps together, then press it into a disk and chill it while you handle the pears.
- Prepare the filling:
- Toss sliced pears with lemon juice first so they don't oxidize, then add sugars, gingers, cinnamon, and cornstarch. The mixture will look dry at first, but the pears release liquid as they sit.
- Roll out the pastry:
- Flour your surface lightly and roll the chilled dough into a rough circle about twelve inches across. Don't worry about perfect edges, this is rustic by design.
- Assemble the galette:
- Pile the pear mixture in the center, leaving a two-inch border, then fold the edges up and over, pleating as you go. Press gently so the folds stick, but don't fuss too much.
- Finish and bake:
- Brush the crust with beaten egg, scatter turbinado sugar over the top, and slide it into a hot oven. It's done when the crust is deep gold and the filling bubbles thick and glossy, about forty minutes.
Save I brought this to a potluck once, still warm in the pan, and someone asked if I'd trained in pastry. I laughed because an hour earlier I'd been cursing the dough for sticking to the counter. But that's the trick with a galette, it looks like you know what you're doing even when you're winging it. People remember the taste, not the process.
Choosing Your Pears
Bartlett and Anjou pears both work beautifully here, but I've had the best luck with Bosc because they hold their shape and don't turn to mush. If your pears are rock hard, leave them on the counter for two days in a paper bag with a banana. You want them to yield slightly when pressed near the stem, that's the sweet spot where they slice clean but bake tender.
Storing and Reheating
This galette is at its absolute best within a few hours of baking, when the crust is still crisp and the filling is warm. Leftovers keep covered in the fridge for up to two days, but the pastry softens as it sits. I reheat slices in a 350°F oven for about ten minutes to bring back some of that crackle, microwaving turns it limp and sad.
Serving Suggestions
I usually serve this with a dollop of barely sweetened whipped cream, the kind that still tastes like cream and not dessert. Vanilla ice cream works too, especially if you let it melt slightly into the warm filling. Sometimes I skip both and just eat it with coffee in the morning, which probably says more about me than the galette.
- A drizzle of salted caramel makes it feel fancy without much effort.
- Pair it with a late harvest Riesling or a cup of strong black tea if you're serving it to guests.
- Leftovers are excellent cold for breakfast, straight from the fridge with no shame.
Save This galette has gotten me through lazy Sundays, last minute dinner parties, and at least one argument that ended over dessert. It's forgiving, fast, and always looks like you tried harder than you did.
Recipe FAQ
- → Can I substitute other fruits for pears?
Yes, apples or a mix of berries can be used as substitutes or additions for a different flavor profile.
- → How do I enhance the ginger flavor?
Adding a teaspoon of freshly grated ginger to the filling boosts the ginger aroma and spice.
- → What is the best way to achieve a flaky pastry crust?
Use cold unsalted butter and handle the dough minimally to keep it tender and flaky. Chilling before rolling helps maintain the texture.
- → Can this be prepared ahead of time?
The galette dough can be refrigerated before rolling, and the assembled galette can be baked fresh. Leftovers should be stored refrigerated for up to two days.
- → What are some serving suggestions?
Serve slightly cooled with whipped cream or vanilla ice cream for a comforting finish.