Golden flaky galette with tender pears and a touch of ginger in a buttery crust, offering a cozy, rustic finish.
# What You Need:
→ Pastry
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 teaspoon salt
04 - 2 to 3 tablespoons ice water
05 - 1 tablespoon granulated sugar
→ Filling
06 - 3 ripe pears, peeled, cored, and thinly sliced
07 - 2 tablespoons crystallized ginger, finely chopped
08 - 2 tablespoons light brown sugar
09 - 1 tablespoon lemon juice
10 - 1 teaspoon ground ginger
11 - 1/2 teaspoon ground cinnamon
12 - 1 tablespoon cornstarch
→ To Finish
13 - 1 egg, beaten (for egg wash)
14 - 1 tablespoon turbinado or coarse sugar (optional)
# How-To Steps:
01 - Combine flour, granulated sugar, and salt in a large bowl. Add cold butter and rub in with fingertips or a pastry blender until texture resembles coarse crumbs.
02 - Gradually add ice water, one tablespoon at a time, mixing until dough begins to come together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
03 - In a separate bowl, toss sliced pears with lemon juice, brown sugar, crystallized ginger, ground ginger, cinnamon, and cornstarch. Set aside.
04 - Set oven to 400°F and line a baking sheet with parchment paper.
05 - On a lightly floured surface, roll dough into a 12-inch round. Transfer it carefully to the prepared baking sheet.
06 - Spoon pear filling onto center of dough, leaving a 2-inch border. Fold edges up and over the filling, pleating as needed to form a rustic crust.
07 - Brush the pastry edges with beaten egg and sprinkle with turbinado sugar if desired.
08 - Bake for 35 to 40 minutes, until crust is golden and filling is bubbling.
09 - Allow to cool slightly before serving warm or at room temperature. Optional accompaniments include whipped cream or vanilla ice cream.
