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Ginger and Pear Galette
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Flaky Ginger and Pear Galette

This beautiful (and easy) rustic pear galette nestles juicy pears inside a flaky, buttery crust flecked with cinnamon, sugar, and spicy ginger.
Course Dessert
Cuisine American
Keyword cinnamon, cystralized ginger, ginger, pear, pistachio
Prep Time 30 minutes
Cook Time 1 hour
Resting Time 30 minutes
Total Time 2 hours
Servings 5 people
Calories 512kcal
Author Evan Kalman


  • 1 ¾ cup all-purpose flour spooned and leveled
  • ½ tsp kosher salt
  • 10 Tbsp cold unsalted butter cut into 1/2-inch cubes
  • cup ice water
  • 3 Tbsp granulated sugar
  • ¼ tsp ground ginger
  • ½ tsp ground cinnamon
  • 2 Bosc pears cut into 1/16-inch slices
  • 1 ½ Tbsp crystallized ginger finely chopped
  • ½ lemon
  • 1 egg yolk
  • 1 Tbsp heavy cream
  • 2 Tbsp demerara sugar
  • 1 Tbsp pistachios chopped


  • Line a baking sheet with parchment paper or Silpat and set aside.
  • In a food processor, pulse together flour and salt. Add cubed butter and pulse until mixture forms pea-sized pieces. Slowly add ice water in a steady stream and pulse until the dough starts to come together. It should be sandy and moist, but not wet. Turn the dough out onto a lightly floured surface and work with your hands until it can be formed into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour.
  • In a small bowl, mix the sugar, cinnamon, and ground ginger. Finely dice the crystallized ginger and set aside. Slice the pears in half lengthwise and core. Cut each half into ¹⁄₁₆-inch (1.5 mm) thick slices. Slice all the way through, but keep the pear halves together.
  • On a lightly floured surface, roll dough into a 12-inch to 13-inch round ⅛-inch thick. Transfer the dough to the prepared baking sheet. Evenly sprinkle all of the sugar-spice mix and the crystallized ginger over the galette dough.
  • Arrange the pear halves on top, separating the slices like a fan, leaving a 1-inch (5 cm) border around the edge. Zest half a lemon and squeeze the juice over the pears. Roll the edge of the crust to the pears (adjusting the position of the pears if necessary) like a pie crust.
  • Beat the egg yolk and heavy cream in a small bowl, then brush over the crust. Sprinkle coarse sugar on top of the egg wash. Dot with additional 1 Tbsp cubed unsalted butter if desired. Freeze the galette for at least 30-minutes (or cover and freeze overnight).
  • Preheat the oven to 425°F and position a rack in the middle of the oven. Bake the frozen galette for 15 minutes before reducing to 375°F and bake for another 45-50 minutes. Once the galette is browned, remove and sprinkle with chopped pistachios.


Calories: 512kcal | Carbohydrates: 60g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 109mg | Sodium: 459mg | Potassium: 167mg | Fiber: 4g | Sugar: 22g | Vitamin A: 884IU | Vitamin C: 9mg | Calcium: 28mg | Iron: 2mg