Pear Galette with Ginger
The perfect easy to make pear treat.
slices
Ingredients
- ½ recipe pie crust
- 1 ½ oz vanilla sugar (3 tablespoons, see note)
- 1 teaspoon ground ginger
- 1 large egg
- 3 Pears
- 2 tablespoons dry bread crumbs
Instructions
- Preheat the oven to 375 °F. If you have a pizza stone preheat that in the oven at least an hour before baking.
- Roll the pie dough to a 14" round. Lightly sprinkle the surface of the dough with flour and fold into quarters. Wrap the dough and rest it in the refrigerator while the other ingredients are prepared.
- In a small bowl combine 1 ½ oz vanilla sugar (see note) and 1 teaspoon ground ginger. In another bowl, whisk 1 large egg to make egg wash. Peel, core and slice 3 Pears into 1/2" thick slices.
- Remove the dough from the refrigerator and unfold. If you're baking on a pizza stone put the dough on a flour-dusted wooden peel. If you are not using a pizza stone put the dough on a parchment lined half sheet pan.
- Sprinkle the dough with the bread crumbs, leaving a 1" border all around. Arrange the pear slices over the bread crumbs in circles, pointing the narrow end of the pear towards the center. Sprinkle the ginger sugar over the pears, reserving about 2 teaspoons for the crust
- Bring the dough border over the edge of the fruit, pleating as necessary to form a neat circle. Brush the border with the egg wash and sprinkle with the reserved ginger sugar.
- Slide the tart onto the preheated stone or slide the sheet pan into the bottom rack of the oven. Bake until the crust is nicely browned and the fruit is tender.
- To promote browning on the edges of the fruit you can turn the oven up to 400 °F for the last few minutes of baking or run it under the broiler (be careful not to burn the crust!).
- Best served slightly warm or room temperature.
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Notes
If you don't have vanilla sugar you can either rub the seeds from 1/4 of a vanilla bean into the sugar or toss 1/2 teaspoon vanilla extract with the pear slices before arranging them on the dough.
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