pear galette

As delicious and impressive as pie, but half the work! This homemade pear galette is the easiest fall dessert.

Pear Galette

refrigerated pie crust dough (I prefer Pillsbury brand*)

sugar

flour

cinnamon

ginger

salt

lemon juice

lemon zest

butter

egg (beaten)

Coarse turbinado sugar or granulated sugar (for sprinkling)

Line a rimmed baking sheet with parchment or a silicone mat and spray with cooking spray. Set aside.

Remove the dough from the refrigerator and let stand for 15 minutes. Place the dough between 2 sheets of lightly floured waxed paper and roll out into an 11-inch circle. Brush off the excess flour. Transfer the dough to the prepared baking sheet, cover with plastic wrap and refrigerate for 15-30 minutes.

Meanwhile, preheat oven to 400 degrees F.

In a large bowl, stir together the pears, sugar, flour, cinnamon, ground ginger, salt, lemon juice and zest. Gently toss the pears to coat.

Arrange the pear filling in the center of the dough, mounding the fruit slightly and leaving a 2-inch border. You can arrange the pears in a spoke pattern or keep it rustic. Gently fold the edges of the dough (outer 2 inches) over the pears, overlapping where necessary and pressing gently. It doesn't have to be perfect. Dot the cold butter onto the top of the pear filling. Brush the dough with the beaten egg (you won’t need all of the egg). Lightly sprinkle sugar over the pears and on the crust.

Bake at 400 degrees F. for about 20 minutes or until crust is golden brown. Transfer the baking sheet to a wire rack to cool for at least 20 minutes. Serve warm or at room temperature. Best served with vanilla ice cream or whipped cream. Enjoy!

This juicy, jammy ginger pear galette combines slices of pear and bits of crystallized ginger with a super flaky, golden brown all-butter pie crust. Assembling it couldn’t be easier, and there’s no need to wait hours for it to cool before slicing. Prepare your dough at least 1 hour ahead of time, so it has time to chill in the refrigerator.

Ginger Pear Galette

Tablespoons (25 grams) granulated sugar

teaspoon salt

(8 Tbsp; 113 grams) cold unsalted butter, cubed*

(60 milliliters) ice-cold water, plus more as needed

egg egg

(about 500 grams) pear slices (about 4 pears, peeled and sliced 1/4-inch thick)

(50 grams) granulated sugar

Tablespoons crystallized ginger, finely chopped*

Tablespoons (15 grams) all-purpose flour

lemon juice (or orange juice)

Make the crust

Whisk the flour, sugar, and salt together in a medium bowl. Using a pastry cutter or 2 forks, cut in the butter until the mixture resembles coarse pea-sized crumbs. Add the water and stir until the flour is moistened. Add 1–2 more Tablespoons of water if the dough seems dry. Turn the dough out onto a lightly floured work surface and, using your hands, work the dough into a ball. Flatten it into a thick disc. Wrap the dough disc in plastic wrap or parchment paper and refrigerate it for at least 1 hour, and up to 3 days.

Meanwhile, prepare the pear filling

Gently toss the filling ingredients together in a medium bowl until combined. Cover and refrigerate until step 4.

Line a large baking sheet with parchment paper or a silicone baking mat. Clear some shelf space in your refrigerator because the shaped galette must chill in step 6. (See recipe Note below.)

On a lightly floured surface, roll the dough into a 12-inch circle—it doesn&#8217;t have to be perfect. Transfer dough to the prepared baking sheet. (You can also roll the dough out right on the parchment paper or silicone baking mat that you are using to line the baking pan. If doing so, lightly flour the parchment paper or baking mat.)

Spoon the fruit and any juices into the center of the dough, leaving a 3-inch border of dough all around the filling. You can simply spoon the filling on, or arrange the pear slices in a more deliberate design, such as concentric circles. Gently fold the edges of the dough over the filling, overlapping the dough as necessary. Press gently to seal the edges. Brush the crust edges generously with egg wash and sprinkle the crust with coarse sugar, if desired.

Refrigerate the shaped galette for at least 15–20 minutes as the oven preheats (next step), and up to 8 hours. If refrigerating for longer than 1–2 hours, cover it lightly. The galette will lose its shape if it&#8217;s not cold when it hits the oven.

Bake galette until the crust is golden brown, about 30–35 minutes. Cool on the baking sheet for 10 minutes before slicing and serving. Tastes wonderful served warm with vanilla ice cream or whipped cream.

Cover and store leftover galette in the refrigerator for up to 4 days.

Tasty but maybe missing something? I expected  deeper flavors. I love your recipes! This one was just ok to me.

This was delightful and easy! I didn't have the special ginger but I did do the powdered ginger and cinnamon. It was still lovely. The crust was lovely. It was a nice treat.

Me and my family are gluten-free, so I used your pear filling and made a gf galette crust, and it tasted so good! The chopped crystallised ginger was a great idea!

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Pear Galette

Ginger Pear Galette

Top 2 pear galette recipes from across the web

The most viewed pear galette recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pear Galette

Ginger Pear Galette

The most viewed pear galette recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine