Save I pulled this galette from the oven one rainy October afternoon when I had pears softening too fast on the counter and a craving for something buttery and warm. The smell of ginger and cinnamon filled the kitchen before the crust even turned gold. My neighbor knocked on the door just as I was folding the edges, and we ended up eating it straight from the pan with forks. It wasn't fancy, but it felt like exactly what the day needed.
The first time I made this, I served it to friends who showed up unexpectedly on a Sunday evening. I had just enough time to roll out the dough and toss the pears with sugar and spices before they arrived. We ate it warm with vanilla ice cream melting into the filling, and someone said it tasted like autumn in dessert form. That comment stuck with me every time I've made it since.
Ingredients
- All-purpose flour: The base of the pastry, it creates a tender crumb when you don't overwork the dough.
- Unsalted butter, cold and cubed: This is what makes the crust flaky, so keep it cold until the very last second.
- Salt: A small pinch balances the sweetness and brings out the butter flavor.
- Ice water: Just enough to bring the dough together without making it sticky or tough.
- Granulated sugar: A touch in the pastry adds a hint of sweetness that complements the filling.
- Ripe pears, peeled, cored, and thinly sliced: Look for pears that yield slightly when pressed, they soften beautifully as they bake.
- Crystallized ginger, finely chopped: This adds little bursts of spicy sweetness throughout the filling.
- Light brown sugar: It melts into the pears and creates a caramel-like syrup as it bakes.
- Lemon juice: Keeps the pears from browning and adds a bright note to balance the sweetness.
- Ground ginger: Deepens the ginger flavor and warms up the whole filling.
- Ground cinnamon: A classic pairing with pears that makes the kitchen smell like a bakery.
- Cornstarch: Thickens the juices so the filling doesn't turn soupy in the oven.
- Egg, beaten: Brushed on the crust, it gives the pastry a glossy golden finish.
- Turbinado or coarse sugar: Optional but worth it for the crunchy, sparkly edges.
Instructions
- Make the pastry:
- In a large bowl, mix flour, sugar, and salt, then rub in the cold butter until it looks like coarse crumbs. Drizzle in ice water one tablespoon at a time, mixing gently until the dough just comes together, then shape it into a disk, wrap it, and chill for at least 30 minutes.
- Prepare the filling:
- Toss the sliced pears with lemon juice, brown sugar, crystallized ginger, ground ginger, cinnamon, and cornstarch in a medium bowl. Set it aside while the dough chills.
- Preheat and prep:
- Heat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the dough:
- On a lightly floured surface, roll the chilled pastry into a 12-inch round, then transfer it carefully to the prepared baking sheet.
- Assemble the galette:
- Spoon the pear mixture onto the center of the dough, leaving a 2-inch border, then fold the edges up and over the filling, pleating as you go. Don't worry if it looks a little messy, that's the charm.
- Finish and bake:
- Brush the pastry edges with beaten egg and sprinkle with turbinado sugar if you like. Bake for 35 to 40 minutes, until the crust is golden and the filling is bubbling.
- Cool and serve:
- Let it cool slightly before slicing. Serve it warm or at room temperature, with whipped cream or vanilla ice cream if you're feeling indulgent.
Save One evening I brought this to a potluck and someone asked if I'd been baking all day. I laughed and told them it took less than an hour, start to finish. They didn't believe me until I walked them through it the following week in my kitchen. Watching their face when they pulled their own galette from the oven, golden and perfect, made me love this recipe even more.
Choosing the Right Pears
I've learned that Bartlett and Anjou pears work beautifully here because they hold their shape without turning mushy. If your pears are rock hard, let them sit on the counter for a day or two until they give just a little when you press near the stem. Overly soft pears will still taste good, but they might break down too much and lose that tender bite you want in every slice.
Storage and Reheating
This galette is at its absolute best the day you bake it, when the crust is still crisp and the filling is warm. If you have leftovers, store them in the fridge for up to two days in an airtight container. To bring back some of that fresh-baked magic, reheat slices in a 350°F oven for about 10 minutes until the pastry crisps up again.
Simple Variations to Try
Sometimes I swap the pears for thinly sliced apples or throw in a handful of fresh cranberries for a tart twist. A teaspoon of freshly grated ginger stirred into the filling amps up the spice if you love that kick. You can also sprinkle a handful of chopped walnuts or pecans over the pears before folding the dough for a little crunch.
- Try mixing pears and apples for a more complex fruit flavor.
- Add a drizzle of honey over the filling before baking for extra sweetness.
- Serve with a dollop of mascarpone instead of ice cream for a creamy, tangy contrast.
Save This galette has become my go-to when I want something homemade without the pressure of perfection. Every time I pull it from the oven, I'm reminded that the best desserts are the ones that feel effortless and taste unforgettable.
Recipe FAQs
- → What type of flour is best for the pastry?
All-purpose flour works well to create a tender, flaky pastry crust that's easy to roll out.
- → Can I substitute pears with other fruits?
Yes, apples or a mix of berries can be used to provide different flavors and textures in the galette.
- → How do I ensure a flaky crust?
Use cold, cubed butter and minimal water, mixing until coarse crumbs form before shaping to maintain flakiness.
- → What is the purpose of cornstarch in the filling?
Cornstarch thickens the juices released by the pears, keeping the filling from becoming too runny.
- → Can I prepare the galette in advance?
You can prepare the dough and filling ahead, refrigerate separately, and assemble just before baking for best results.
- → What temperature should I bake the galette at?
Bake at 400°F (200°C) until the crust is golden and the filling is bubbling, about 35-40 minutes.