Ingredients:

  • 280 g (2 ¼ cups) All-Purpose Flour (plus extra for dusting)
  • 2 tsp Granulated Sugar (for dough)
  • 1 tsp Fine Sea Salt (for dough)
  • 225 g (8 oz / 1 cup) Unsalted Butter, very cold and cut into ½-inch cubes
  • 120 ml (½ cup) Ice Water
  • 110 g (4 oz / ½ cup) Unsalted Butter, softened (for frangipane)
  • 110 g (½ cup) Granulated Sugar (for frangipane)
  • 110 g (1 cup) Almond Flour (finely ground almonds)
  • 1 large Egg, room temperature (for frangipane)
  • 1 tsp Pure Vanilla Extract
  • 1 Tbsp Fresh Ginger, finely grated
  • 3 large Asian Pears, peeled, cored, and sliced ⅛ inch thick
  • 1 Tbsp Fresh Lemon Juice
  • 2 Tbsp Light Brown Sugar, packed
  • ½ tsp Ground Cinnamon
  • ¼ tsp Ground Nutmeg
  • Pinch of Fine Sea Salt (for filling)
  • 1 large Egg (for egg wash)
  • 1 Tbsp Milk or Water (for egg wash)
  • 2 Tbsp Turbinado Sugar (or Demerara Sugar), for sprinkling the crust

Instructions:

  1. Stage 1: Prepare the Pastry Dough. Whisk together the flour, sugar, and salt in a large bowl or the bowl of a food processor.
  2. Cut in the Butter: Add the cold butter cubes. Use a pastry blender, your fingertips, or pulse in a food processor until the mixture resembles coarse meal with some pea-sized chunks of butter remaining.
  3. Add Water: Gradually stream in the ice water, mixing just until the dough barely comes together. Do not overmix; stop as soon as it forms a shaggy mass.
  4. Chill: Gather the dough, flatten it into a 1-inch thick disk, wrap tightly in cling film, and refrigerate for at least 60 minutes.
  5. Stage 2: Prepare the Frangipane. In a medium bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract. Fold in the almond flour, ginger, and a pinch of salt until just combined. Set aside.
  6. Prepare Pears: Toss the sliced Asian pears with the lemon juice, brown sugar, cinnamon, nutmeg, and a pinch of salt. Ensure the slices are evenly coated.
  7. Stage 3: Assemble the Galette. Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper. On a lightly floured surface, roll the chilled dough into a roughly 14-inch (35 cm) circle.
  8. Transfer the rolled dough carefully onto the prepared baking sheet.
  9. Spread the Frangipane: Spread the frangipane mixture evenly over the dough, leaving a 2-inch (5 cm) border uncovered around the edges.
  10. Arrange the Pears: Shingle the spiced pear slices neatly over the frangipane, starting from the center and working outward, leaving the frangipane border visible but covering most of the cream.
  11. Fold the Edge: Gently fold the uncovered dough edge up and over the outer edge of the pear filling, crimping lightly to secure the folds.
  12. Stage 4: Bake and Finish. Prepare Egg Wash: Whisk the remaining egg with milk/water. Brush the folded pastry edges thoroughly with the egg wash.
  13. Sprinkle the pastry crust generously with Turbinado or Demerara sugar for texture and sparkle.
  14. Bake for 45–50 minutes, rotating the pan halfway through, until the crust is deep golden brown, and the frangipane filling is set and bubbling.
  15. Cool: Allow the galette to cool on the baking sheet for at least 30 minutes before slicing and serving. This allows the filling to fully set.