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Pear Galette with Ginger

5

0 min

Pear Galette with Ginger

Pear Galette with Ginger Photo 1

Time

0 min

Serving

8 persons

Calories

314

Rating

5.00★ (1)

Cuisine

Author: Victoria Buriak
This pear galette is an informal, rustic pie, made free-form, without a pie pan. This recipe is made even easier, with a purchased, refrigerated pie crust. Prepare the ingredients as the pie crust comes to room temperature. You can make a pear galette with Bosc or Anjou pears, but using red pears provides a beautiful color. Candied ginger adds a special touch, along with a tiny amount of bourbon.

Ingredients

  • refrigerated pie crust: 1 piece
  • all-purpose flour: 1 Tbsp (divided)
  • or 4 red pears, cored and: 3 piece (sliced)
  • lemon juice: 1 Tbsp
  • light brown sugar: 0.25 cup
  • cornstarch: 1 Tbsp
  • ground ginger: 0.25 tsp
  • pinch salt: 1 piece
  • unsalted butter: 2 Tbsp (cut into small pieces)
  • egg: 1 piece (beaten)
  • pear or lemon curd: 2 Tbsp
  • Bourbon: 2 Tbsp (optional)
  • candied ginger: 2 tsp (to taste, minced)

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper. Sprinkle about 1/2 tablespoon flour in the center of the pan.
    Pear Galette with Ginger Photo 2
  2. Following manufacturer’s instructions, bring refrigerated pie crust to room temperature.
    Pear Galette with Ginger Photo 3
  3. In a medium mixing bowl, toss pear slices with lemon juice. In a small bowl, combine brown sugar, cornstarch, ground ginger, and salt. Sprinkle dry ingredients over pear slices and toss to coat.
    Pear Galette with Ginger Photo 4
  4. Unroll pie crust and place in the center of the prepared pan. Sprinkle remaining flour over crust, and roll into a 12-inch circle.
    Pear Galette with Ginger Photo 5
  5. Beginning 2 inches from the edge of the pie crust, arrange pears on the dough in a pleasing design all the way around. Stack any extra slices in the center. Dot with butter, and drizzle any remaining juices in the bowl over the sliced pears.
    Pear Galette with Ginger Photo 6
  6. Fold the edges of the crust over pears, making a pleat every few inches, as necessary. If the pleats don’t want to hold, lightly moisten with wet fingertips. Lightly brush crust with beaten egg.
    Pear Galette with Ginger Photo 7
  7. Bake in the center of the preheated oven until crust is brown and pears are bubbly, 35 to 40 minutes.
    Pear Galette with Ginger Photo 8
  8. Remove galette from the oven. Stir pear or lemon curd together with bourbon in a microwave-safe bowl. Microwave on High until mixture bubbles, about 1 minute. Brush mixture over pear filling. Sprinkle candied ginger over all.
    Pear Galette with Ginger Photo 9
  9. Using the parchment paper, slide the galette onto a cooling rack and allow to cool completely.
    Pear Galette with Ginger Photo 10
  10. When ready to serve, use parchment paper to transfer to a serving dish or cutting board, then hold the galette in place and slide the parchment paper out. Cut into 8 wedges and serve. Cook’s Note If you prefer to make your own crust, use a recipe for a single pie crust, such as this Butter Flaky Pie Crust. If you prefer not to include the bourbon, use 1 tablespoon of water or lemon juice, instead.
    Pear Galette with Ginger Photo 11

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