Bae Saenggang Galette (Pear Ginger Galette)

Name: Bae Saenggang Galette (Pear Ginger Galette)
Yield: 4 servings
Cuisine: French
Ingredients: all-purpose flour 200 g; cold unsalted butter 110 g; salt 2 g; water 55 ml; Asian pear 2 piece; brown sugar 55 g; ginger juice 10 ml; ground cinnamon 2 g; cornstarch 10 g; egg wash 15 ml

Quick answer

Total time: At least 1 hr 15 min
Level: Medium
Servings: 4 servings
Ingredients: 10

About this dish

Folded up at the edges with no tart pan, this free-form galette layers thin slices of Asian pear with ginger juice, brown sugar and cinnamon.

Ginger brings warmth and a little heat behind the pear's clean sweetness without taking over.

Ingredients

servings

IngredientAmount

Asian pear2 piece

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Instructions

6 steps

1

Combine 200 g all-purpose flour and 2 g salt, then cut in 110 g cold unsalted butter until the pieces are pea-sized.

Add 55 ml cold water gradually, stopping as soon as the dough barely holds together.
2

Press the dough into a flat disk, wrap it, and chill for 30 minutes.

If it feels soft or greasy at any point, return it to the refrigerator so the butter stays cold and the crust bakes flaky.
3

Slice 2 Asian pears thinly and pat them dry if they release a lot of juice.

Toss with 55 g brown sugar, 10 ml ginger juice, 2 g cinnamon, and 10 g cornstarch until evenly coated.
4

Roll the chilled dough into a rough circle and transfer it to the baking tray.

Layer the pears in the center, leaving a border, and avoid pouring in too much loose juice that could soften the base.
5

Fold the edges over the filling and press lightly where the folds overlap.

If the dough has warmed during shaping, chill it for 10 minutes before brushing the exposed pastry with 15 ml egg wash.
6

Bake at 190C for 35-38 minutes, until the crust is deep golden and the pears look translucent and jammy.

Let the galette rest for 10 minutes so the juices settle, then slice and serve warm.