Pear Ginger and Honey Galette

Galettes are the perfect thing to make no matter who you are. They’re easy, delicious, and purposefully imperfect. Galettes = messy flat pies. As long as you’re patient enough for them to come out of the oven, galettes are one of the most enjoyable things to bake.

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You can make virtually any kind of galette you can imagine, depending on the season of course. There are savory galettes (beet, parsnip, mushroom, kale), sweet galettes (apple, plum, peach, persimmon, apricot)…. the list goes on. Pear and ginger happen to be one of my favorite dynamic duos however, so I wanted to share this one with you first.


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I used crystalized ginger because that it what I had on hand, but feel free to user ginger root if you prefer a little more of a kick. Have fun, and remember…if your galette is ugly that is probably a good sign.

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For the Dough
1 cup of flour
Pinch of salt
1/2 teaspoon of sugar
6 tablespoons of butter
about 1/4 cup of ice water

For the Filling
2 large pears (skinned)
2 tablespoons of butter (plus more for coating galettes)
1 tablespoon of brown sugar
1 teaspoon of honey (plus more for drizzling over)
Crystalized ginger (to taste)
optional: cinnamon sugar


Makes 3 small galettes

  1. Combine flour, salt, and sugar in a bowl. cut in butter and mix until chunks of butter are no larger than the size of peas. Finally, pour in iced water. Mix and knead a couple times until mixture resembles dough. Wrap in saran wrap and let chill in fridge for around 40 minutes.
  2. Preheat oven to 375 degrees Fahrenheit. Skin and slice pears into thin pieces. In a small bowl, mix together softened butter, brown sugar and honey. Chop ginger into small pieces. Divide dough into three proportional pieces  and roll out. If sticky, sprinkle sugar over dough and keep rolling. Once rolled out into three circles, spread butter mixture in a small circle in the middle of each piece of dough, leaving a space of around 1 1/2 inches around the dough untouched. Sprinkle ginger over butter mixture evenly on each piece of dough.
  3. Place slices of pear equally on each piece of dough making sure there is still dough to fold over. Once placed, fold dough over on pears, and secure by pinching and pressing. Finally, brush melted butter of the top of each galette, and sprinkle cinnamon sugar over if you’d like.
  4. Bake 35-45 minutes, or until dough has turned golden brown. Once removed, drizzle honey over the top and serve!