Rustic Pear Ginger Galette (Printable)

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

# What You’ll 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)

# Directions:

01 - Combine flour, sugar, and salt in a large bowl. Incorporate cold butter using fingertips or a pastry blender until mixture resembles coarse crumbs.
02 - Gradually add ice water, one tablespoon at a time, mixing until dough just comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
03 - In a medium bowl, toss sliced pears with lemon juice, brown sugar, crystallized ginger, ground ginger, cinnamon, and cornstarch. Set aside.
04 - Preheat oven to 400°F and line a baking sheet with parchment paper.
05 - On a lightly floured surface, roll the chilled dough into a 12-inch round. Transfer it to the prepared baking sheet.
06 - Spoon the pear filling onto the center of the dough, leaving a 2-inch border. Fold edges up and over the filling, pleating as necessary.
07 - Brush the pastry edges with beaten egg and sprinkle with turbinado sugar if using.
08 - Bake for 35 to 40 minutes, until crust is golden and filling is bubbling.
09 - Allow to cool slightly before serving warm or at room temperature, optionally accompanied by whipped cream or vanilla ice cream.

# Expert Hints:

01 -
  • The crust shatters beautifully without demanding perfect technique or fancy tools.
  • Fresh ginger and crystallized bits create layers of heat and sweetness that surprise you halfway through each bite.
  • It looks stunning even when the folds are uneven, which takes all the pressure off.
  • You can have it in the oven in under half an hour if the dough chills while you prep the filling.
02 -
  • If your butter warms up while making the dough, stick the whole bowl in the freezer for five minutes before adding water.
  • Don't skip chilling the dough, warm pastry tears and shrinks in the oven, leaving you with a sad, thick crust.
  • Pears vary wildly in juice content, if yours are very ripe, add an extra half tablespoon of cornstarch or you'll have a puddle.
03 -
  • Freeze your butter for fifteen minutes before cubing it, the colder it is, the flakier your crust will be.
  • If the dough cracks while you're folding it, wet your fingers and press the seam together, it'll bake over and no one will know.
  • Use parchment paper instead of greasing the pan, it prevents sticking and makes cleanup instant.
  • Taste your pears before you start, if they're very sweet, cut the brown sugar in half so the filling doesn't turn cloying.
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