Ingredients

For the Crust:

• 1 1/4 cups (160g) all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon granulated sugar (optional)
• 1/2 cup (115g) cold unsalted butter, cut into small cubes
• 3-4 tablespoons ice water

For the Filling:

• 4 ripe pears (Bartlett, Bosc, or Anjou work well)
• 2 tablespoons granulated sugar
• 1 teaspoon ground ginger (or more, to taste)
• 1 tablespoon fresh ginger, finely grated
• 1 teaspoon lemon juice
• 1 tablespoon all-purpose flour or cornstarch (to thicken juices)
• 1 teaspoon vanilla extract (optional)
• Pinch of ground cinnamon (optional)

For Finishing:

• Egg wash: 1 large egg beaten with 1 teaspoon water
• Sugar for sprinkling (raw sugar or coarse sugar)
• Optional: honey or caramel sauce for drizzling

Equipment:

• Baking sheet
• Parchment paper or silicone baking mat
• Rolling pin
• Sharp knife and cutting board
• Pastry brush
• Mixing bowls

Instructions

1. Prepare the Crust

• Mix dry ingredients: In a large bowl, whisk together flour, salt, and sugar.
• Cut in butter: Add cold butter and work it into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces.
• Add ice water: Drizzle 3 tablespoons of ice water over the mixture and gently mix until it comes together. Add more water, one teaspoon at a time, if needed.
• Shape and chill: Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

2. Prepare the Pears

• Peel and slice: Core and thinly slice the pears.
• Mix filling: Toss the pears with lemon juice, sugar, ground ginger, grated ginger, flour, and vanilla. Set aside to macerate.

3. Roll Out the Dough

• Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Remove dough from fridge, lightly flour your surface and rolling pin.
• Roll into a large circle about 12-14 inches in diameter.
• Transfer to prepared baking sheet.

4. Assemble the Galette

• Arrange pears: Spread the pear slices in the center of the dough, leaving about 2-3 inches border.
• Fold edges: Gently fold the crust border over the filling, pleating as needed. Pinch to seal.
• Brush with egg wash: Use a pastry brush to coat the crust with beaten egg.
• Sprinkle with sugar: Add a light sprinkle of sugar over the crust for crunch and sweetness.

5. Bake

• Bake for 40-45 minutes, until the crust is golden and the pears are tender.
• Check periodically to prevent over-browning; cover edges with foil if needed.

6. Serve

• Let cool slightly before slicing.
• Drizzle with honey or caramel if desired.
• Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.

Tips for Success

• Use ripe, fragrant pears for the best flavor.
• Adjust ginger to your spice preference—more for a stronger kick.
• For a crisp crust, chill the crust before baking.
• Add a pinch of cinnamon or nutmeg for extra warmth.

Variations

• Swap pears for apples or stone fruits.
• Add chopped nuts or dried fruit inside the filling.
• Use puff pastry for a flakier crust.