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Pear Galette with Ginger
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Try this stunning red pear galette with candied ginger and a hint of bourbon for a rustic and elegant twist on traditional pie.
Ingredients:
  • 1 refrigerated, pre-made pie crust
  • 1 Tablespoon all purpose flour, divided
  • 3 or 4 red pears, washed, cored, and thinly sliced
  • 1 Tablespoon lemon juice
  • 1/4 cup light brown sugar
  • 1 Tablespoon cornstarch
  • 1/4 teaspoon ground ginger
  • Pinch of salt
  • 2 Tablespoons unsalted butter, cut into small pieces
  • 1 beaten egg
  • 2 Tablespoons pear or lemon curd
  • 2 Tablespoon bourbon. see note
  • 2 teaspoons minced candied ginger, or to taste
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C) and line a sheet pan with parchment paper. Sprinkle 1/2 tablespoon of flour in the center of the pan.
  • Allow the refrigerated pie crust to come to room temperature following the manufacturer's instructions.
  • Toss pear slices with lemon juice in a medium mixing bowl. In a small bowl, combine brown sugar, cornstarch, ground ginger, and salt. Sprinkle mixture over pear slices and toss to coat evenly.
  • Place the unrolled pie crust in the center of the prepared pan. Sprinkle the remaining flour over the crust and roll it into a 12-inch circle.
  • Starting 2 inches from the crust's edge, artfully place the pear slices on the dough in a circular pattern. Stack any extras in the center. Add dots of butter and pour any remaining juices over the pears.
  • Gently fold the crust edges over the pears, creating pleats every few inches as needed. If the pleats are not staying in place, lightly moisten with wet fingertips. Finally, lightly brush the crust with beaten egg.
  • Place in the middle of the preheated oven and bake until the crust is golden brown and the pears are bubbling, for 35 to 40 minutes.
  • Take the galette out of the oven and prepare the pear or lemon curd with bourbon in a microwave-safe bowl. Microwave on High until it bubbles, approximately 1 minute. Brush the mixture over the pear filling and sprinkle candied ginger on top.
  • Transfer the galette to a cooling rack lined with parchment paper and let it cool down completely.
  • When ready to serve, elegantly transfer the galette to a beautiful dish or cutting board using parchment paper. Secure the galette in place, then effortlessly slide out the parchment paper. Slice into 8 delicious wedges and enjoy!

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