Gingered Pear Galette
ingredients
crust:
1½ cups all-purpose flour, plus more for work surface
2 Tbsp granulated sugar
1⁄4 tsp salt
½ cup cold unsalted butter, cubed
1⁄4 cup ice-cold water, plus more as needed
1 egg, beaten
1 Tbsp milk
optional: coarse sugar
filling:
4–5 cups pear, sliced 1⁄4-inch thick
1⁄4 cup coconut sugar
2 Tbsp ginger, minced
2 Tbsp all-purpose flour
1 tsp lemon juice (or orange juice)
½ tsp ground cinnamon
1⁄4 tsp ground ginger
pinch salt
method
Preheat oven to 400 degrees.
To make the crust, whisk the flour, sugar, and salt together in a medium bowl. Using a pasty cutter or 2 forks, cut in the butter until the mixture resembles coarse pea-sized crumbs. Add water and stir until the flour is moistened. Add 1–2 Tbsp more of water if dough seems dry. Turn dough out onto a lightly floured work surface and, using your hands, work dough into a ball. Flatten it into a thick disc. Wrap the dough disc in plastic wrap or parchment paper and refrigerate it for at least 1 hour, and up to 3 days.
Meanwhile, prepare pear filling by gently tossing the filling ingredients together in a medium bowl until combined. Cover and refrigerate.
Line a large baking sheet with parchment paper or silicone baking mat. Clear some shelf space in your fridge for galette to chill.
On a lightly floured surface, roll the dough into 12-inch circle. Transfer dough to the prepared baking sheet.
Spoon the fruit and any juices into center of dough, leaving a 3-inch border of dough all around the filling. You can simply spoon the filling on, or arrange the pear slices in a more deliberate design, such as concentric circles. Gently fold the edges of the dough over the filling, overlapping the dough as necessary. Press gently to seal the edges. Combine egg + milk to create an egg wash and brush the crust edges. Sprinkle with coconut sugar if desired.
Refrigerate galette for at least 15-20 mins, and up to 8 hours. If refrigerating for longer than 1–2 hours, cover it lightly. The galette will lose its shape if it’s not cold when it hits the oven.
Bake galette until the crust is golden brown, about 30–35 minutes. Cool on the baking sheet for 10 mins before slicing and serving. Tastes wonderful served warm with vanilla ice cream or whipped cream.
Can be stored in fridge for up to 4 days.
*adapted from www.sallysbakingaddiction.com
