This Gingered Pear Galette is a rustic yet elegant dessert that combines sweet, juicy pears with a warm hint of ginger. The flaky, buttery crust cradles tender fruit slices, creating a perfect balance of textures in every bite. With just under two hours from start to finish, it’s a surprisingly simple way to impress your guests or treat yourself. The aromatic spices and caramelized edges make it a cozy, comforting treat that feels both indulgent and wholesome.
Each forkful delivers a delightful contrast of crisp pastry and soft, spiced pears, enhanced by a subtle zing of ginger. Whether served warm with a scoop of vanilla ice cream or enjoyed at room temperature, this galette is a celebration of fall flavors. Its effortless charm and rich, comforting taste make it a dessert you’ll want to savor and share again and again.
Ingredients for Gingered Pear Galette
- Crust:
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled), plus more for work surface
- 2 Tablespoons (25g) granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) cold unsalted butter, cubed
- 1/4 cup (60ml) ice-cold water, plus more as needed
- Egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
- Optional: coarse sugar
- Filling:
- 4–5 cups (about 500g) pear slices (about 4 pears, peeled and sliced 1/4-inch thick)
- 1/4 cup (50g) granulated sugar
- 2 Tablespoons crystallized ginger, finely chopped
- 2 Tablespoons (15g) all-purpose flour
- 1 teaspoon lemon juice (or orange juice)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- Pinch salt
Step-by-Step Instructions
- Make the crust: In a medium bowl, whisk together the flour, sugar, and salt. 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. If the dough seems dry, add 1–2 more Tablespoons of water. 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.
- Prepare the pear filling: In a medium bowl, gently toss the pear slices, sugar, crystallized ginger, flour, lemon juice, cinnamon, ground ginger, and salt until combined. Cover and refrigerate until ready to use.
- Prepare the baking sheet: Line a large baking sheet with parchment paper or a silicone baking mat. Clear some shelf space in your refrigerator for chilling the shaped galette later.
- Roll out the dough: On a lightly floured surface, roll the dough into a 12-inch circle—it doesn’t have to be perfect. Transfer the dough to the prepared baking sheet. (Alternatively, roll the dough out directly on the parchment paper or silicone baking mat, lightly floured.)
- Assemble the galette: Spoon the pear filling and any juices into the center of the dough, leaving a 3-inch border. Arrange the pear slices in a deliberate design if desired. Gently fold the edges of the dough over the filling, overlapping as necessary. Press gently to seal the edges. Brush the crust edges generously with egg wash and sprinkle with coarse sugar, if desired.
- Chill the galette: Refrigerate the shaped galette for at least 15–20 minutes as the oven preheats, and up to 8 hours. If refrigerating for longer than 1–2 hours, cover it lightly to prevent drying.
- Preheat the oven: Preheat your oven to 400°F (204°C).
- Bake the galette: Bake until the crust is golden brown, about 30–35 minutes. Cool on the baking sheet for 10 minutes before slicing and serving. Serve warm with vanilla ice cream or whipped cream.
- Store leftovers: Cover and store leftover galette in the refrigerator for up to 4 days.
Perfect Pairings: Toppings and Serving Ideas
This Gingered Pear Galette shines when served warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a tangy twist, try a drizzle of caramel sauce or a sprinkle of toasted almonds. If you’re feeling adventurous, a light dusting of powdered sugar or a side of ginger-infused syrup can elevate the flavors even further.
Storage and Reheating Tips
Store leftover galette in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in a preheated 350°F (175°C) oven for 5–10 minutes until warm. Avoid microwaving, as it can make the crust soggy. For longer storage, wrap the galette tightly in plastic wrap and freeze for up to 2 months—thaw in the fridge before reheating.
Recipe Variations to Try
Swap pears for apples or a mix of both for a different flavor profile. If you’re not a fan of crystallized ginger, use fresh ginger or omit it entirely. For a nutty twist, add a handful of chopped walnuts or pecans to the filling. You can also experiment with the crust by using whole wheat flour or adding a pinch of cardamom for extra warmth.
Time-Saving Tips for Busy Bakers
To save time, prepare the dough up to 3 days in advance and keep it refrigerated. You can also slice the pears and mix the filling the night before. If you’re in a rush, skip the chilling step after shaping the galette, but note that the crust may not hold its shape as well. For an even quicker option, use a store-bought pie crust—just roll it out and follow the filling instructions.
Essential Equipment Guidance
For best results, use a pastry cutter or two forks to cut the butter into the flour. A silicone baking mat or parchment paper is essential for easy cleanup and preventing sticking. A rolling pin with adjustable thickness rings can help you achieve an even 12-inch circle. Don’t forget a pastry brush for applying the egg wash and a sharp knife for slicing the pears.
Gingered Pear Galette Recipe
Ingredients
crystallized ginger, finely chopped
- 1 and 1/2 cups all-purpose flour (spooned & leveled), plus more for work surface
- 2 Tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup ice-cold water, plus more as needed
- 1 large egg egg wash: beaten with 1 Tablespoon (15ml) milk
- optional: coarse sugar
Filling
- 4–5 cups pear slices (about 4 pears, peeled and sliced 1/4-inch thick)
- 1/4 cup granulated sugar
- 2 Tablespoons crystallized ginger, finely chopped
- 2 Tablespoons all-purpose flour
- 1 teaspoon lemon juice (or orange juice)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- pinch salt
Instructions
- 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’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’s not cold when it hits the oven.
- Preheat oven to 400°F (204°C).
- 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.