Ginger Pear Galette: 7 Secrets for the Perfect Rustic 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. Cut in the cold butter until coarse crumbs form. Gradually add water and stir until the dough begins to form. Add extra water if needed. Shape into a disc, wrap in plastic, and chill for at least 1 hour.
Prepare the pear filling: Toss together sliced pears, sugar, crystallized ginger, flour, lemon juice, cinnamon, ground ginger, and salt. Cover and refrigerate.
Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
On a floured surface, roll the dough into a 12-inch circle. Transfer to the prepared baking sheet.
Spoon the pear mixture into the center of the dough, leaving a 3-inch border. Fold the dough edges over the filling and pinch to seal. Brush with egg wash and sprinkle with coarse sugar if desired.
Chill the assembled galette for 15–20 minutes in the fridge.
Bake for 30–35 minutes, or until the crust is golden brown. Let cool for 10 minutes before serving.