a simple, delicious, & rustic dessert for autumn & winter
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WHY YOU SHOULD MAKE THIS GALETTE
This recipe is so much easier than pie.
The filling is jammy & perfectly spiced.
The crust is buttery & flaky.
- It's great for a crowd!
- PIE CRUST, HOMEMADE OR STORE BOUGHT
- LEMON JUICE
- DEMERARA SUGAR
- ICE CREAM
Start by slicing the pears. You want the slices to be about 1/4'' thick so they cook evenly when you bake the galette.
Roll the pie dough into a 12'' circle. Then, toss the pear slices with lemon juice, sugar, flour, ginger, cinnamon, & salt.
Spoon the pears into the center of the pie dough. Fold the edges of the dough over to form the galette. Refrigerate for 15 minutes.
Brush the edges of the pie dough with egg wash & sprinkle with Demerara sugar. Bake the galette until it's golden-brown.
Eat the galette with a scoop of ice cream
Serve slices with vanilla whipped cream.
Add a drizzle of caramel sauce.
more serving ideas
To make this galette in advance, you can either make it the night before or freeze it!
To freeze the galette, wrap it up, place it in an airtight container, and freeze for 2 months.
full freezer instructions
For the best ginger pear galette, choose pears that are ripe but still a bit firm. If you want a smoother filling, you can peel the pears, but I like keeping the skin on for extra texture + color.
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I'M SARA LYNN
Sunday Table is my little corner of the internet where I share about cozy recipes, entertaining for loved ones, greyhounds, & life in the mountains.