Simple Pear and Ginger Galette

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We love sharing desserts that look impressive but are surprisingly easy to make. This simple pear and ginger galette is no exception. This rustic dessert combines tender, spiced pears with a buttery flaky crust for a sweet treat anyone can bake.

Much like our Pumpkin Cinnamon Sourdough Bread, Pumpkin Chocolate Chip Muffins, and Apple Cinnamon Sourdough, this is the kind of dessert that disappears fast and leaves everyone asking for the recipe.

Why You’ll Love This Recipe

It’s completely customizable: This pear and ginger galette is sweet from the vanilla and pears and bright from the fresh ginger. You can make your galette sweet by adding fresh berries or savory my adding veggies and a little protein.

It’s easy for meal prep: The pie crust recipe I’m sharing makes two crusts. You can throw the second pie crust in the fridge or freezer and use it for a completely different meal!

Perfectly cozy and makes the perfect holiday dinner or breakfast: There is nothing better than a warm, sweet dessert right after a big holiday dinner, and having the leftovers for breakfast the next day. This simple pear and ginger galette is the perfect Thanksgiving dessert. It stores well in the fridge making it the perfect excuse to enjoy dessert for breakfast.

What is a Galette?

A galette is basically the rustic version of a pie. Pies are typically very neat and line the pie dish perfectly while having a second pie crust on top creating a lattice. There’s no second pie crust needed for a galette, and the edges are more free-form and uneven. The reason for this is because the edges of the pie crust are folded over holding the filling in the center.

Tips

• Chill your pie crust before baking. You can do this anywhere from 20 minutes to overnight. It’s important that the butter stays as cold as possible before baking.
• Poke holes in the crust with a fork to prevent large bubbles from forming during baking.
• Brush the pie crust with egg wash before baking to prevent a soggy bottom.
• After the dough comes together in the mixer, knead the dough with your hands for a bit to get a flaky crust.

Tools You May Need

Pie dish

Rolling pin

Food processor – This will be used to mix the butter with the dry ingredients. By using a food processor and not your hands, this will keep the butter cold for as long as possible.

Stand Mixer

Measuring cups

Food scale

Knife

Plastic wrap

Simple Pear and Ginger Galette Ingredients

Here is everything you need to prep before baking the pear and ginger galette. This dish is made with simple ingredients and you may already have these items in your fridge or pantry.

For The Pie Crust

The original sourdough pie crust I used is linked here! It’s the best and creates two pie crusts. I have prepared it differently in a way that works well for me which is what I will be listing out below.

Flour

Butter – chilled

Sourdough starter – I used inactive starter but you can use active as well.

Salt

Granulated sugar

Water – You’ll gradually add water to the dough while it’s mixing.

For the Filling

Sliced pears

Grated ginger

Cinnamon

Melted butter

Vanilla extract

How to Make The Simple Pear and Ginger Galette

In a food processor, measure out the flour, sugar, salt. Cube the butter and add it to the dry ingredients. Pulse the butter until it is pea-sized.

Add the dry ingredients/butter mixture to a stand mixer and add the sourdough starter. Keep the stand mixer on a low setting.

Take a tablespoon of water and gradually add the water until the dough starts to form.

Once the dough has formed, knead the dough with your hands for about 3 – 5 minutes. This will make the pie crust super flaky.

Cut the pie crust in half and wrap them in plastic wrap. Chill the dough in the fridge for at least 20 minutes.

Preheat your oven to 400 degrees.

While the pie dough is chilling, slice the pears, grate the ginger, and add them to a bowl with the melted butter, cinnamon, and vanilla extract. Mix everything well.

Roll out the pie crust into a pie dish. Poke holes in the bottom of the crust with a fork, and brush with egg wash. This will prevent bubbles from forming and a soggy bottom.

Add the pear and ginger filling to the middle of the dish, and fold the edges of the pie crust around the pear and ginger filling.

Brush the rest of the pie crust with the egg wash.

Bake at 400 degrees for 25 minutes. Let your pie cool for about 5-10 minutes before eating and enjoy!

Storage

You can store your pear and ginger galette in the fridge for up to 5 days in the fridge and about 1 month in the freezer.

If you tried this recipe and loved it please come back and give this recipe 5 stars! Don’t forget to follow us on Instagram @goldenhourgrains.

Want More Sourdough Recipes?

Check these out!

Pumpkin-Shaped Sourdough

Sourdough Maple Pecan Donuts

Sourdough Discard Pumpkin Chocolate Chip Muffins

Pumpkin Cinnamon Sourdough Bread

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