Pear Galette with Ginger and Bourbon Glaze

This delightful pear galette embodies a relaxed, rustic charm as it’s crafted without the confines of a pie pan, embracing a free-form approach. What makes this recipe even more convenient is the use of a store-bought, refrigerated pie crust, simplifying the preparation process while still yielding a delicious result. As you patiently wait for the pie crust to reach room temperature, you have the choice to fashion your galette with either Bosc or Anjou pears, but the vibrant hues of red pears infuse a captivating visual appeal. Elevating the flavor profile, a subtle hint of bourbon, and the addition of candied ginger contribute that extra layer of indulgence, making this pear galette truly exceptional.

Ingredients:

• 1 refrigerated pie crust
• 1 tbsp all-purpose flour (divided)
• 3-4 red pears (cored and thinly sliced)
• 1 tbsp lemon juice
• 1/4 cup light brown sugar
• 1 tbsp cornstarch
• 1/4 tsp ground ginger
• Pinch of salt
• 2 tbsp unsalted butter (cut into small pieces)
• 1 large egg (beaten)
• 2 tbsp pear or lemon curd
• 2 tbsp bourbon (optional)
• 2 tsp minced candied ginger (or to taste)

Directions:

1. Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper. Sprinkle about 1/2 tablespoon of flour in the center of the pan.
2. Allow the refrigerated pie crust to come to room temperature following the manufacturer’s instructions.
3. In a medium mixing bowl, toss the thinly sliced pears with lemon juice. In a small bowl, combine brown sugar, cornstarch, ground ginger, and a pinch of salt. Sprinkle this mixture over the pear slices and toss to coat them evenly.
4. Unroll the pie crust and place it in the center of the prepared pan. Sprinkle the remaining flour over the crust, then roll it out into a 12-inch circle.
5. Arrange the coated pear slices on the dough, starting 2 inches from the edge and working your way around in an appealing pattern. Any extra slices can be stacked in the center. Dot the pears with butter and drizzle any remaining juices from the bowl over them.
6. Fold the edges of the crust over the pears, creating pleats every few inches as needed. If the pleats don’t hold well, lightly moisten them with wet fingertips. Brush the crust with the beaten egg.
7. Bake the galette in the center of the preheated oven for 35 to 40 minutes or until the crust is golden brown, and the pears are bubbling.
8. Remove the galette from the oven. In a microwave-safe bowl, stir together pear or lemon curd and bourbon. Microwave on High until the mixture bubbles (about 1 minute). Brush this mixture over the pear filling and sprinkle with candied ginger.
9. Using the parchment paper, carefully slide the galette onto a cooling rack and allow it to cool completely.
10. When ready to serve, transfer the galette to a serving dish or cutting board using the parchment paper. Cut it into 8 wedges and enjoy your delicious Pear Galette with Ginger and Bourbon Glaze.