Rustic Pear Ginger Galette
A free-form flaky butter crust folded around tender spiced pears, crystallized ginger and brown sugar. No pie dish needed, and it bakes in under an hour.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 1 hr 15
- Serves
- 8
Cornstarch keeps the pear juices from leaking through the bottom crust. Serve warm with vanilla ice cream or whipped cream. The galette is best the day it is baked.
Method
-
Whisk the flour, granulated sugar and salt in a bowl. Work in the butter with your fingertips until pea-sized pieces remain.
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Sprinkle in the ice water 1 tablespoon at a time, tossing until the dough just holds together. Shape into a disk, wrap and chill for .
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Heat the oven to 400°F (200°C) with a rack in the middle and line a baking sheet with parchment.
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Peel, core and slice the pears 1/4 inch thick. Toss with the brown sugar, cornstarch, lemon juice, cinnamon and crystallized ginger.
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Roll the dough on a floured surface into a 13-inch round and slide it onto the baking sheet.
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Pile the pears in the center, leaving a 2-inch border, then fold the edge up and over the fruit, pleating as you go.
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Brush the crust with beaten egg and sprinkle with coarse sugar.
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Bake , until the crust is deep golden and the juices bubble. Cool before slicing.
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