Galettes are a wonderful shortcut alternative to homemade pie. 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. Vanilla ice cream always adds a lovely finishing touch on this warm dessert.
If homemade pie is the celebrated diva star of the show, the galette is the understudy waiting for its moment in the spotlight. It may not have as many hours of experience under its crust, but the audience would never know it. The humble galette is ready for its time to shine!! 😉
Galettes are a low-maintenance, approachable dessert fit for bakers of any skill level. You get all the goodness of a traditional pie like a flaky, buttery pie crust and juicy fruit filling, but with half of the effort AND in half the time! Who wouldn’t love that?!
Everything You’ll Love About This Ginger Pear Galette
- All the deliciousness of homemade pie, without the time commitment
- Cozy seasonal flavors of sweet pear and warm ginger
- No complicated shaping required for the buttery, flaky crust
- You can make it ahead of time, and let it sit at room temperature before serving
- You can slice & serve warm from the oven without it completely falling apart (unlike most fruit pies)
- Absolutely exquisite topped with vanilla ice cream and/or a dollop of fresh whipped cream
Free-Form Pie: It’s Hard to Mess This Up!
Here are the ingredients you need for pear galette, including what you need for the crust:
How to Make Your Easy Galette Crust
The base of today’s galette is a buttery, flaky crust made from basic ingredients like flour, butter, and water. It’s a super easy crust to make, and it tastes fantastic. You can use the crust for pies, too.
Chill the dough for 1 hour before rolling it out.
Best Pears to Use for Galette
No intricate lattice weaving today! Simply fold the dough edges up over the ginger pear filling, leaving the center of the filling exposed. It’s all part of its rustic appeal!
Pear Galette Recipe
Ingredients You’ll Need
Instructions
- 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.
- 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.
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