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Ginger Pear Galette

Sunday Table Verified

Ingredients

Warning0 allergens identified

Ginger Pear Galette

1 Pie Crusthomemade or store-bought

4 cups pear slices pears(about 4 small pears)

1 tbsp Lemon Juicefreshly squeezed

⅓ cup Sugar

3 tablespoons All-Purpose Flour

2 teaspoons Fresh Gingerfinely grated (about 1'' chunk)

1 tsp Cinnamon

Kosher Salt

1 egg

Demerara Sugarfor sprinkling

Ice Cream Or Whipped Creamfor serving

Instructions

Preheat the oven to 400°F. Line a sheet pan with parchment paper.

Roll the pie dough into a 12'' circle (it doesn't have to be perfect). If you like a cleaner look, use a pizza cutter to cut off the rough edges. Otherwise, leave them as-is for a rustic look. Transfer the pie dough to the prepared sheet pan. Refrigerate the pie dough while you prepare the filling.

In a medium bowl, toss the pear slices with the lemon juice. Then, add the sugar, flour, ginger, cinnamon, and a pinch of salt. Toss well until the sugar dissolves.

Evenly spoon the pear filling in the middle of the pie dough, leaving a 2'' border. Leave as-is for a rustic look, or arrange the slices into a concentric circle for a pretty design. Fold the pie dough over the filling, overlapping the dough as needed. Gently press the folds to make sure they stick. Refrigerate the galette for 10-15 minutes.

Meanwhile, whisk the egg with 1 Tablespoon of water. Brush the egg wash on the edges of the chilled galette and sprinkle generously with Demerara sugar.

Bake the galette for 35-40 minutes until the filling is bubbly and the crust is deep golden-brown. Let it cool for 10-15 minutes before slicing. Serve warm with ice cream or whipped cream.

Video Tutorial Bite Tutorial

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Macerate Pears for Maximum Flavor 🍐
Toss pear slices with sugar, lemon juice, and fresh ginger 30 minutes before assembling to draw out juices and deepen the spice flavor while preventing a soggy crust.
Toast Your Spices First 🔥
Lightly toast the cinnamon and fresh ginger in a dry pan for 1-2 minutes before mixing with the pears to unlock their essential oils and intensify their warming, complex flavors.
Chill Dough Between Steps ❄️
Keep your pie crust cold by refrigerating for 15 minutes after shaping and before filling to ensure a flaky, buttery texture that won't shrink during baking.
Egg Wash for Golden Perfection ✨
Brush the crust edges with beaten egg and sprinkle demerara sugar 10 minutes into baking for a restaurant-quality, caramelized, sparkling finish.
Drain Pear Juices Before Filling 💧
After macerating, strain the pears and reserve the liquid separately, then drizzle it over the filling just before folding the crust edges to prevent a watery, soggy base.