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This rustic galette uses perfectly in-season pears and is scented with warm spices making it perfect for this chilly autumn weather.
Rustic and simple.
A galette is a pie’s simple, rustic cousin. If making a pie scares you, start with a galette. I love rolling it out straight onto the baking sheet because it removes the pesky step of having to transfer the crust from counter to tray.
This tasty pastry can also be filled with apples instead of pear – or a combo of both. Serve this galette with whipped cream, vanilla ice cream or simply on its own. When you serve it for dessert, I like it with some sort of topping but if you want it as a breakfast pastry (in our house, if a dessert has fruit in it, it absolutely counts as breakfast) I like it served alone alongside a cappuccino or milky cup of tea.
@fromalana It’s snowing in Victoria this moment but this rustic galette is keeping me warm. It uses perfectly in-season pears and is scented with warm spices making it perfect for this chilly autumn weather. 🍐🥧 Recipe: fromalana.com linked in bio!
♬ original sound Alana
Cinnamon & Ginger Pear Galette
Ingredients
Pastry Crust
- 2 cups flour
- 2 tsp sugar
- ½ tsp sea salt
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- 2 tsp vinegar
- ½ cup neutral oil like vegetable or canola
- 3 tbsp ice water more if needed
Pear Filling
- 2 ripe pears
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- 2 tbsp raw sugar
Topping
- 1 tbsp heavy cream
- 1 tbsp raw sugar
Whipped Cream (optional but kinda not)
- ½ cup heavy cream
- 2 tsp sugar
Instructions
- Preheat oven to 375F.
- In a medium bowl, combine the pastry crust ingredients and mix gently with a spoon or spatula until crust just comes together, about 30 seconds. If dough isn't sticking together and seems dry, add in more ice water 1 tbsp at a time.
- Turn dough out onto a parchment or baking mat lined baking sheet and knead once or twice so that the the ball of dough is mostly sticking together. Take care not to knead more than a few times as you could overwork the dough. If it isn't sticking together 100%, that's ok. It'll come together when you roll it out.
- Roll the dough out directly on the lined baking sheet until it is a couple millimetres thick and the dough is a bit bigger than the size of a dinner plate.
- To prepare the filling, core and slice the pears about 1 centimetre thick.
- Lay the pear slices in the centre of the pastry leaving about a 10 centimetre edge around the pastry. The pear slices can overlap to fit them all in the middle of the pastry dough.
- Sprinkle the pears with the ginger, cinnamon and raw sugar.
- Fold the edges of the pastry overtop of the pear filling, leaving the centre uncovered. The look we are going for is nice and rustic.
- Using a pastry brush, brush the heavy cream over the top of the pastry and sprinkle with raw sugar.
- Plate the galette in the oven and bake for about 35-45 minutes, or until it is golden brown.
- Let the galette cool almost completely.
- To make the whipped cream, combine the heavy cream and the sugar in a medium bowl. Using a handheld mixer, whip until firm peaks form, about 5 minutes.
- Serve the galette sliced with dollops of whipped cream.
