This Pear Galette with Ginger has all the elements of my ideal dessert; flaky crust, lightly sweetened fruit and a hint of spice.
When we go out to dinner I don’t often order dessert, but when I do it’s virtually always some type of pie or tart. And when I do order dessert, this is the type of dessert I hope for but rarely get. A flaky and crisp pastry crust with fruit that is lightly sweetened and has just a hint of spice for interesting flavor. The ginger-sugar highlights the fruit but doesn’t drown the pear flavor.
Last week I baked a bunch of pies to celebrate “Pi Day“. With each pie crust I rolled I ended up with some dough scraps. Normally I’d use those scraps to make Pie Scrap Cookies, one of my family’s favorite treats. I had so many scraps that I bundled them together and used them to make this galette. Lesson here; don’t be afraid to use the dough scraps after making a pie. This dough is pretty forgiving.
Once again this recipe is not really a recipe, but a concept. You could make a galette using thinly sliced apples with a little cinnamon, or make a mixed berry galette. Since a galette bakes quickly the fruit mostly stays intact. So even soft fruits like berries can be baked into a galette without turning into mush. I use just enough sugar to enhance the fruit’s flavor, but not so much that is creates a saucy liquid. The bread crumbs will absorb juices so the tart doesn’t become soupy and fall apart when you cut it.
If you own a pizza-stone, this is a great time to use it to create a nice crisp crust.
I use a tapered french rolling pin to roll all types of dough. I feel it has better control than a rolling pin with handles. If you don't have vanilla sugar you can either rub the seeds from 1/4 of a vanilla bean into the sugar or toss 1/2 teaspoon vanilla extract with the pear slices before arranging them on the dough.
If you don't have vanilla sugar you can either rub the seeds from 1/4 of a vanilla bean into the sugar or toss 1/2 teaspoon vanilla extract with the pear slices before arranging them on the dough.