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Ginger Pear Galette

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Equipment

Ingredients

Pastry Crust

  • 1 1/3 cups plus 1 tablespoon (174g) all-purpose flour, plus extra for dusting
  • 1/4 teaspoon kosher salt
  • 6 tablespoons (85g) cold unsalted butter, cubed
  • 4 tablespoons (60g) ice water

Filling

  • 2 tablespoons (25g) granulated sugar
  • 2 tablespoons (25g) dark brown sugar
  • 1 tablespoon (8g) all-purpose flour
  • 1/2 tablespoon (4g) cornstarch
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1 pear, peeled and sliced thinly into half moons (Note 1)
  • 1 tablespoon (15g) fresh lemon juice
  • Egg wash (1 large egg beaten together with 1 tablespoon water)
  • Turbinado sugar, for sprinkling

Instructions

For the Pastry Crust:

  • In a food processor, add the flour, salt, and butter and pulse until the butter is broken up into small bits. Add the water and pulse until the mixture looks like crumbled dough.
  • Transfer to an unfloured work surface. Gather and shape into a flat disc.
  • Lightly dust the work surface with flour and roll out the dough into a 12-inch (30 cm) round. Transfer to a parchment-lined sheet pan.

For the Filling:

  • In a large bowl, combine the granulated sugar, dark brown sugar, flour, cornstarch, ginger, cinnamon, and salt. Add the pear and lemon juice and toss to combine.
  • Arrange the pears in the center of the dough, leaving a 2-inch border around the perimeter. You can just pile them on or arrange in concentric circles. Pour any spare juices on top.
  • Fold the edges over into the center, pleating the dough as you go. Brush the dough with the egg wash and sprinkle with the turbinado sugar. Refrigerate for 15 minutes.
  • Meanwhile, preheat the oven to 375 F (190 C).
  • Bake until the filling looks soft and jammy and the crust is golden brown, about 50 minutes. Cool slightly before slicing and serving.

Notes

  • NOTE 1: Any pear variety—Bartlett, Bosc, Anjou, Asian, etc—works great.