Ginger Pear Galette

5 from 1 vote

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

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Prep Time 1

Cook Time 35

Chill Time 1

Total Time 37

Servings: 10

Course: Dessert

Cuisine: American, French

Calories: 275

Ingredients Method Nutrition Notes

Ingredients

Crust:

1and ⅔ cups 206g all-purpose flour spooned & leveled plus extra for dusting
2and ¼ Tablespoons 28g granulated sugar adds a touch of sweetness to the crust
¼ teaspoon salt balances the sweetness
½ cup 8 Tbsp; 113g cold unsalted butter, cubed ensure butter is very cold for flakiness
¼ cup 60ml ice-cold water plus more as necessary ensures dough comes together
egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk (for a golden finish)
optional: coarse sugar for sprinkling on top

Filling:

4–5 cups about 550g pear slices about 5 pears peeled and sliced ¼-inch thick use firm pears like Bartlett or Anjou
¼ cup 50g granulated sugar sweetens the filling
2 Tablespoons crystallized ginger finely chopped adds a spicy-sweet kick can be reduced or omitted
2 Tablespoons 15g all-purpose flour helps thicken the filling
1 teaspoon lemon juice or orange juice for a slight twist
½ teaspoon ground cinnamon adds warmth
¼ teaspoon ground ginger enhances the ginger flavor
pinch of salt balances the sweetness

Method

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. If your fridge is tight on space, ensure you have enough room for the shaped galette.
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. You can also roll it directly onto parchment paper.
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. If chilling for more than 2 hours, cover lightly.
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.

Nutrition

Serving: 150gCalories: 275kcalCarbohydrates: 35gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 110mgPotassium: 120mgFiber: 4gSugar: 22gVitamin A: 10IUVitamin C: 15mgCalcium: 2mgIron: 8mg

Notes

This ginger pear galette is perfect for a cozy dessert that combines the richness of pears with a hint of spiced ginger and a buttery crust.

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