Description
Indulge in this effortlessly charming, French-inspired rustic pear galette. By embracing a free-form design, this dessert eliminates the need for fancy crimping or pie pans. Thinly sliced Bartlett or Anjou pears are tossed in aromatic cinnamon and ginger, then nestled into a golden, buttery, flaky crust. It is the perfect weeknight treat that brings the quintessential orchard experience directly to your kitchen table with minimal effort and maximum comfort.
Ingredients
1 refrigerated pie crust, room temperature
3–4 ripe Bartlett or Anjou pears, peeled and thinly sliced
1/4 cup granulated sugar
2 tablespoons flour or cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 egg, lightly beaten for egg wash
1 tablespoon turbinado sugar for sprinkling
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a medium bowl, toss the sliced pears with sugar, flour or cornstarch, cinnamon, and ginger until evenly coated.
Roll the pie crust out on the parchment-lined baking sheet.
Arrange the pear slices in the center of the dough, leaving a 2-inch border around the edges.
Fold the edges of the dough over the pears, pleating as you go to create a rustic, circular border.
Brush the crust edges with the beaten egg and sprinkle with turbinado sugar for extra crunch.
Bake for 30-35 minutes, or until the crust is golden brown and the pear juices are thick and bubbly.
Allow to cool slightly before slicing and serving.
Notes
Serve warm with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream. Store any leftovers in an airtight container at room temperature for up to two days. For a deeper flavor, you can swap half the granulated sugar for brown sugar.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 115mg
- Fat: 9g
- Saturated Fat: 4g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg