Go Back
Cinnamon & Ginger Pear Galette
Print Recipe

Cinnamon & Ginger Pear Galette

This rustic galette uses perfectly in-season pears and is scented with warm spices making it perfect for this chilly autumn weather.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Breakfast, Brunch, Dessert
Cuisine: Canadian, French
Keyword: autumn, crust, easy, fall, pie, quick, tart
Servings: 6
Calories: 429kcal

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.