Rustic Pear & Ginger Galette

Ingredients

• 1 1/2 cups all-purpose flour (180 g), spooned and leveled, plus a little for rolling
• 1 tablespoon granulated sugar
• 1/2 teaspoon fine salt
• 1/2 cup cold unsalted butter (113 g), cut into 1/2-inch cubes, for the pastry
• 3–5 tablespoons ice-cold water, as needed for the pastry
• 3 medium firm-ripe pears, peeled, cored, and sliced 1/8 inch thick (450 g prepared)
• 1/4 cup packed light brown sugar (50 g)
• 1 1/2 tablespoons cornstarch (12 g)
• 2 teaspoons finely grated peeled fresh ginger
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 tablespoon cold unsalted butter (14 g), cut into small pieces, for the filling
• 1 large egg, for the pastry wash
• 1 tablespoon water, for the pastry wash
• 1 tablespoon coarse sugar, for the crust

Method

1. 01

   Make the pastry: whisk the flour, granulated sugar, and salt in a large bowl. Add the 1/2 cup cold butter and rub it into the flour with your fingertips or a pastry cutter, leaving a mixture of flat flakes and pea-size pieces. Sprinkle over 3 tablespoons ice-cold water and toss gently with a fork. Add more cold water 1 teaspoon at a time, only until a handful holds together when squeezed. Do not knead or make the dough sticky.

2. 02

   Gather the dough into a ball, flatten to a disk about 1 inch thick, wrap, and refrigerate for at least 40 minutes. During the last 15 minutes of chilling, heat a conventional oven to 400°F (200°C), with a rack in the lower third. Line a large rimmed baking sheet with parchment. The 145-minute total includes 40 minutes chilling and 20 minutes cooling.

3. 03

   Prepare the filling just before rolling: stir the brown sugar, cornstarch, ginger, lemon juice, cinnamon, and vanilla together in a bowl. Add the sliced pears and toss gently. Choose pears that give slightly at the stem but are still firm enough to slice; very soft pears release more juice and can make the bottom soggy.

4. 04

   Let the chilled dough stand for about 5 minutes if it is too firm to roll. On a lightly floured surface, roll it into a rough 13-inch circle about 1/8 inch thick, turning and dusting lightly as needed. Transfer it to the lined baking sheet. A few uneven edges are fine; press any deep cracks together. If the dough becomes soft or greasy, chill it for 10 minutes before continuing and allow that extra time.

5. 05

   Arrange the pears over the middle of the pastry, leaving a 2-inch bare border. Scrape the thick coating from the bowl over the fruit, leaving any large puddle of thin juice behind. Dot the pears with the tablespoon of cold butter. Fold the border up over the fruit, pleating and pressing gently so the folds hold. The finished galette will be about 10 inches across, with the center open.

6. 06

   Beat the egg with the tablespoon of water. Brush a thin layer over the exposed pastry, then sprinkle that pastry with the coarse sugar. You will not need all the egg wash. Bake for 40–50 minutes, until the crust is deep golden, the underside is browned, and the filling bubbles visibly near the center. If only the rim is browning too quickly, shield the rim loosely with strips of foil and continue baking until the filling bubbles.

7. 07

   Leave on the baking sheet for 20 minutes so the juices thicken, then use the parchment to slide the galette onto a board. Cut into 8 wedges and serve warm or at room temperature. Do not cut straight from the oven; the filling will still be loose.

8. 08

   For a shortcut, use a single ready-to-roll pie crust large enough to make a 13-inch round and omit the flour, granulated sugar, salt, pastry butter, and pastry water. Follow its handling directions; very thin crusts may brown sooner. When multiplying servings, make separate galettes on separate sheets rather than one oversized tart, and check each for doneness.

9. 09

   Cool leftovers completely, cover, and refrigerate for up to 3 days. Reheat slices on a baking sheet in a 350°F (175°C) oven for about 10 minutes, until warm and the pastry crisps. The unfilled pastry disk can be refrigerated for up to 2 days or frozen, well wrapped, for up to 1 month; thaw overnight in the refrigerator before rolling.