This Pear Galette with ginger has all the elements of an ideal dessert; flaky crust, lightly sweetened fruit and a hint of spice. And it couldn’t be easier to make.
Table of contents
- Pie Dough – Use the recipe provided, your favorite recipe or store-bought.
- Pears – Use pears that are ripe but still firm. I used a Bosc pears.
- Ground Ginger – The flavor of ginger and pears is wonderful. You can eliminate it or adjust the amount of ginger to your taste.
How to make a Pear Galette
See the recipe card for detailed measurements and instructions.
- Roll the pie dough to 1/4″ thick. Build the galette right on a sheet pan or a peel to make transferring it to the oven easier.
- Sprinkle the dough with a layer of bread crumbs to the juices. This prevent the crust from becoming soggy.
- Arrange the peeled and sliced pears over the bread crumbs.
- Sprinkle the pears with the ginger sugar.
- Fold the dough over the edges of the pears.
- If you have a pizza stone this is a great time to use it. Slide the galette onto a preheated pizza stone and bake until the crust is golden brown and the pears are tender.
- Alternately, build the galette on a parchment lined baking sheet.
Fruit galettes will keep at room temperature for 3-4 days. Don’t refrigerate a fruit galette. Leftover slices can be frozen. Defrost in the wrapping. Previously frozen pie slices can be warmed in a 200F oven to re-crisp the crust.
More pear recipes
- Pear Custard Tart with vanilla
- Pear Cake
- Pear Frangipane Tart
- Pear Gingerbread Upside Down Cake
- Pear Pie
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Pear Galette with Ginger
- ½ recipe pie crust
- 1 ½ oz vanilla sugar (3 tablespoons, see note)
- 1 teaspoon ground ginger
- 1 large egg
- 3 Pears
- 2 tablespoons dry bread crumbs
- Preheat the oven to 375 °F. If you have a pizza stone preheat that in the oven at least an hour before baking.
- Roll the pie dough to a 14" round. Lightly sprinkle the surface of the dough with flour and fold into quarters. Wrap the dough and rest it in the refrigerator while the other ingredients are prepared.
- In a small bowl combine 1 ½ oz vanilla sugar (see note) and 1 teaspoon ground ginger. In another bowl, whisk 1 large egg to make egg wash. Peel, core and slice 3 Pears into 1/2" thick slices.
- Remove the dough from the refrigerator and unfold. If you're baking on a pizza stone put the dough on a flour-dusted wooden peel. If you are not using a pizza stone put the dough on a parchment lined half sheet pan.
- Sprinkle the dough with the bread crumbs, leaving a 1" border all around. Arrange the pear slices over the bread crumbs in circles, pointing the narrow end of the pear towards the center. Sprinkle the ginger sugar over the pears, reserving about 2 teaspoons for the crust
- Bring the dough border over the edge of the fruit, pleating as necessary to form a neat circle. Brush the border with the egg wash and sprinkle with the reserved ginger sugar.
- Slide the tart onto the preheated stone or slide the sheet pan into the bottom rack of the oven. Bake until the crust is nicely browned and the fruit is tender.
- To promote browning on the edges of the fruit you can turn the oven up to 400 °F for the last few minutes of baking or run it under the broiler (be careful not to burn the crust!).
- Best served slightly warm or room temperature.
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