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PEAR & GINGER GALETTE

GORDON RAMSAY PEAR & GINGER GALETTE

The flaky pastry crust cradles sweet pears enhanced with a zing of fresh and preserved ginger, finished with a hint of lemon. Serve this delightful galette warm from the oven with a dollop of cream or a scoop of ice cream for the ultimate comfort dessert.
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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 35 minutes
Total Time 1 hour 55 minutes
Course Dessert
Servings 6 Servings
Calories 424 kcal

Equipment

Ingredients
  

For the filling

  • 4-5 medium sized pears (peeled, quartered and cored)
  • 1 Tbsp Demerara (or brown sugar)
  • 1-2 Tbsp corn flour (corn starch – depending on how juicy the pears are)
  • 1 Tbsp lemon juice
  • 1 ball of preserved stem ginger (finely chopped)
  • 2 Tbsp stem ginger syrup
  • 3 cm piece of fresh root ginger (peeled and finely grated)
  • Zest of 1 lemon

For the pastry

  • 1 1/2 cups unbleached all-purpose flour
  • 2 tsp granulated sugar
  • 1/2 tsp table salt
  • 156 g 5.5 oz cold, unsalted butter
  • 1 large egg yolk
  • 3 Tbsp whole milk

For assembly

  • Handful of ground almonds (almond meal)
  • 1 egg yolk (beaten)
  • 2 Tbsp caster sugar (super-fine sugar)
  • Optional: Icing sugar (confectioner’s sugar for dustingor caramel sauce for drizzling)
  • Extra ginger syrup to brush over the pears
  • Cream or ice cream to serve

Instructions
 

For the pastry: 

  • Combine the flour, sugar, and salt in a food processor (or if mixing by hand, in a medium bowl). Cut the butter into 1/2-inch cubes and add them to the flour. Use pulse or low speed until the butter and flour just starts to combine evenly, though quite coarsely – it won’t take long. Run a spatula along the bottom of the bowl to loosen anything stuck to the bowl. (If mixing by hand, mix with a pastry cutter or two forks until the butter is mixed into the flour as above).
  • In a small bowl, mix the egg yolk and milk and add them to the flour mixture. On low speed, mix until the dough just starts coming together, about 15 seconds. (If mixing by hand, add the yolk mixture to the flour and mix gently with a fork until the liquid is well distributed). The dough will still look crumbly and dry.
  • Dump the dough onto a clean counter, and bring it together into a ball. Work it with the heel of your hand, pushing and smearing it away from you and gathering it up with a bench scraper and repeating until the dough comes together and is pliable. Don’t overwork it though. Turn the dough out onto a sheet of plastic wrap, press it into a flat disk, wrap it in the plastic, and let it rest in the refrigerator for 15 to 20 minutes before rolling it out.
    PEAR & GINGER GALETTE 3

For the filling: 

  • Mix together the pears, Demerara sugar, corn flour (corn starch), lemon juice, the root and stem gingers, the ginger syrup and the lemon zest. Place in a colander over a bowl and allow the excess juices to drain (you can,if you like, boil these extra juices on the stove, along with a couple of tablespoons of butter, for about 5-7 minutes until it becomes syrupy and add these back into the filling).
  • Position a rack in the centre of the oven and heat the oven to 180°C (350°F). (It’s helpful to place a pizza stone or extra baking sheet in the oven to ensure the base of the pie cooks quickly – this helps to avoid soggy bottoms). Line a heavy-duty rimmed baking sheet with parchment.
  • Remove the dough from the refrigerator; if the dough is very firm, let it sit at room temperature until it’s pliable enough to roll, 10 to 15 minutes. On a floured surface, roll the dough into a round that’s about 13 to 14 inches in diameter. It’s alright if the edges are a little ragged. If you can’t get a roughly round shape, trim the dough so that it’s a rough circle and roll the trimmed scraps back into the dough. Transfer the rolled dough to the lined baking sheet.

Assembly:

  • Scatter a handful of ground almonds (almond meal) over the rolled out dough (this will help soak up extra juices), before heaping the drained fruit into the centre. Using your fingertips, fold the edges of the dough over some of the fruit to create a rim about 2 inches wide. Work your way all around, pleating the dough as you go. Using a pastry brush, brush the dough evenly with the beaten egg. Sprinkle the 2 tablespoons of sugar over top of the dough.
  • Bake the galette until golden brown – about 50-55 minutes. If it starts to get too brown, place a piece of foil over top.
  • Transfer to a rack and let cool. When cool enough to handle, use a large spatula to carefully transfer the galette to a serving plate or cutting board. Brush a little more ginger syrup over top of the fruit that’s showing and either sieve a little icing sugar (confectioner’s sugar) over top of the fruit and pastry, or drizzle with caramel sauce.
  • Serve it warm or at room temperature with whipped cream or ice cream.

Nutrition

Calories: 424kcalCarbohydrates: 51gProtein: 5gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 120mgSodium: 204mgPotassium: 201mgFiber: 5gSugar: 19gVitamin A: 777IUVitamin C: 6mgCalcium: 41mgIron: 2mg
Keyword Pear Ginger Galette
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