Bae Saenggang Galette (Pear Ginger Galette)

Quick answer

Total time: 63 min
Level: Medium
Servings: 4 servings
Ingredients: 10

About this dish

The construction of this pear and ginger galette involves a roughly shaped circle of buttery pastry dough.

Thinly sliced pears are distributed across the surface, after which the outer edges are folded inward to create a rustic, free-form tart. Fresh ginger juice is used to introduce a warm and slightly spicy element that emphasizes the clean sweetness of the fruit without becoming the primary flavor. The addition of brown sugar and ground cinnamon serves to add depth to the fruit filling. To prevent the pastry base from becoming soggy, cornstarch is used to soak up any excess liquid released by the fruit during baking. Throughout the baking process, the visible sections of the crust turn a deep golden brown while the pear slices soften into translucent and jammy layers. If the pears appear to be releasing too much moisture during the preparation phase, the slices can be patted dry before they are arranged on the dough to keep the crust from losing its structure. Maintaining the cold temperature of the butter within the dough is necessary for achieving a flaky texture, so the pastry should be returned to the refrigerator whenever it begins to soften during handling.

Ingredients

servings

IngredientAmountUnit

all-purpose flour200 gg

cold unsalted butter110 gg

salt2 gg

water55 mlml

Asian pear2 piecepiece

brown sugar55 gg

ginger juice10 mlml

ground cinnamon2 gg

cornstarch10 gg

egg wash15 mlml

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

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

Heat

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

Season

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

Step

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

Prep

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

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Spiced pears and ginger rest inside a rustic, flaky crust in this Bae Saenggang Galette.
Finish cue: Bake at 190C for 35-38 minutes, until the crust is deep golden and the pears look translucent and jammy.
Avoid this: Layer the pears in the center, leaving a border, and avoid pouring in too much loose juice that could soften the base.
Storage and reheating: Maintaining the cold temperature of the butter within the dough is necessary for achieving a flaky texture, so the pastry should be returned to the refrigerator whenever it begins to soften during handling.