Simple Pear and Ginger Galette
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.
Equipment
- Food processor This will be used to mix the butter with the dry ingredients.
- Stand Mixer
- Measuring cups
- Food scale
- Knife
- Plastic wrap
Ingredients
For the Pie Crust
- 2 cups (280g) Flour
- 2 sticks (225g) Butter – chilled
- 1 cup (285g) Sourdough starter
- 1 tsp (10g) Salt
- 1 tsp (10g) Granulated sugar
- 1 tbsp Water You'll gradually add water to the dough while it's mixing.
Pear and Ginger Filling
- 2 Pears (sliced)
- 2 tbsp Grated ginger
- 1 tsp Cinnamon
- 3 tbsp Melted butter
- 1 tsp Vanilla extract
Instructions
- 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!
Notes
Tips:
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- 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.
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- Poke holes in the crust with a fork to prevent large bubbles from forming during baking.
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- Brush the pie crust with egg wash before baking to prevent a soggy bottom.
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- After the dough comes together in the mixer, knead the dough with your hands for a bit to get a flaky crust.