Ginger Pear Galette

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I made this Ginger Pear Galette on a chilly afternoon when I wanted something cozy but didn’t have the patience for a fussy, crimped-edge pie, and it’s been a go-to fall bake ever since. The free-form crust folds around juicy, spiced pears for a rustic dessert that looks like it took hours but really comes together in one bowl and a food processor. If you love this one, you’ll also want to try my Almond Pear Tart for another pear-forward treat.

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Why This Galette Always Ends Up on My Table

There’s something about pulling a golden, jammy galette out of the oven that makes a kitchen feel instantly warmer. I’ve baked plenty of traditional fruit pie recipes over the years, but this one has earned a permanent spot in my fall rotation because it skips the stress of a lattice top and a fluted crust. It’s proof that easy quick desserts don’t have to sacrifice flavor, and honestly, the slightly imperfect, free-form shape is half the charm.

Why You Will Love Ginger Pear Galette

No fancy pie skills required. The dough gets folded loosely around the filling, so there’s no crimping, lattice weaving, or pie plate needed.
Warm, cozy spice. Ground ginger and cinnamon turn simple sliced pears into a filling that tastes like fall in every bite.
Make-ahead friendly. The dough and filling can both be prepped in advance, making this one of those easy quick desserts you can pull together on a busy weeknight.
A stunning presentation. The rustic, open-faced shape looks bakery-worthy without any special equipment beyond a food processor and a sheet pan.

Ingredients and Substitutions

Pear: One pear, peeled and thinly sliced into half moons, is the star of this filling. Any variety works, though Bartlett, Bosc, or Anjou pears hold their shape nicely; a firm apple can also stand in for the job.
Ground ginger and cinnamon: These two warm spices give the filling its cozy, fall flavor. Feel free to swap in cardamom or pumpkin pie spice if that’s what you have on hand.
Cold unsalted butter: Cubed and kept cold, this is what makes the pastry crust flaky rather than tough. Keeping everything chilled is key to a good galette dough.
Cornstarch and flour (in the filling): A small amount of each thickens the pear juices as they bake so the filling turns jammy instead of soupy.
Turbinado sugar: Sprinkled over the egg-washed crust before baking, this adds a sparkly, crunchy finish. If you don’t have it, regular granulated sugar works in a pinch.

How to Make Ginger Pear Galette

Disc of galette dough dusted with flour on a floured work surface

Make and chill the dough. In a food processor, pulse the flour, salt, and cold cubed butter until the butter breaks into small bits, then add the ice water and pulse just until the mixture looks like crumbled dough. Gather it into a flat disc, this is the same basic technique used for most fruit pie recipes, so it’s a handy one to have down.

Measuring a rolled round of galette dough with a tape measure to twelve inches

Roll it out. On a lightly floured surface, roll the dough into a 12-inch round and transfer it to a parchment-lined sheet pan. This is the moment that makes a galette so appealing. If you’re wondering what is a galette in the first place: it’s simply a free-form, rustic tart with no pan required.

Tossing sliced pears with sugar, ginger and cinnamon in a bowl with a spoon

Mix the filling. Combine the sugars, flour, cornstarch, ginger, cinnamon, and salt in a bowl, then toss with the sliced pear and lemon juice until every slice is coated.

Sliced pears arranged in a spiral in the center of the rolled galette dough

Arrange the pears. Arrange the pears in the center of the dough, leaving a two-inch border, and pour any extra juices over the top.

Folding and pleating the dough border over the pear filling by hand

Fold the dough over. Fold the border over the filling, pleating as you go, then brush with egg wash.

Turbinado sugar sprinkled over the egg washed pleated galette crust

Add turbinado sugar, chill, and bake. Sprinkle with turbinado sugar, chill 15 minutes, then bake at 375°F until the crust is golden and the filling looks soft and jammy, about 50 minutes. This is one of those easy quick desserts that rewards a little patience at the end.

Pro Tips

Keep everything cold. Cold butter and ice water are what give the crust its flaky layers, so work quickly and chill the dough again if it starts to soften.
Don’t skip the chill before baking. Refrigerating the shaped galette for 15 minutes helps the butter firm back up so the crust holds its pleats in the oven.
Slice pears thin and even. Thin, uniform half-moon slices cook at the same rate, giving you that soft, jammy texture in every bite.
Use a sheet pan for stray juices. Baking on a parchment-lined sheet pan catches any bubbling filling so your oven stays clean.

Frequently Asked Questions

How should I store leftover ginger pear galette?

Store leftovers loosely covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To freeze, place the baked galette or individual slices on a parchment-lined sheet pan, freeze until solid, then transfer to a freezer bag for up to 3 months and defrost in the fridge.

What is a galette exactly?

A galette is a free-form, rustic tart made by folding pastry dough around a sweet or savory filling without using a pie plate or pan. It’s a simpler, more forgiving cousin of traditional fruit pie, since there’s no crimping or lattice work involved.

Can I use a different fruit in this pear galette recipe?

Yes, this recipe is easily adapted. Firm apples make a great swap for the pear, and you can adjust the spices slightly to suit whatever fruit pie recipes you enjoy most.

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