Pear Galette with Ginger

Ingredients

• 1 pie crust
• 1 tablespoon all-purpose flour , divided
• 3 ors 4 red pears , cored and thinly sliced
• 1 tablespoon lemon juice
• 0.25 cups light brown sugar
• 1 tablespoon cornstarch
• 0.25 teaspoons ground ginger
• 1 pinch salt
• 2 tablespoons unsalted butter , cut into small pieces
• 1 large egg , beaten
• 2 tablespoons pear or lemon curd
• 2 tablespoons bourbon , optional
• 2 teaspoons candied ginger , or to taste

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper. Sprinkle about 1/2 tablespoon flour in the center of the pan.

2. 2

   Following manufacturer's instructions, bring refrigerated pie crust to room temperature.

3. 3

   In a medium mixing bowl, toss pear slices with lemon juice. In a small bowl, combine brown sugar, cornstarch, ground ginger, and salt. Sprinkle dry ingredients over pear slices and toss to coat.

4. 4

   Unroll pie crust and place in the center of the prepared pan. Sprinkle remaining flour over crust, and roll into a 12-inch circle.

5. 5

   Beginning 2 inches from the edge of the pie crust, arrange pears on the dough in a pleasing design all the way around. Stack any extra slices in the center. Dot with butter, and drizzle any remaining juices in the bowl over the sliced pears.

6. 6

   Fold the edges of the crust over pears, making a pleat every few inches, as necessary. If the pleats don't want to hold, lightly moisten with wet fingertips. Lightly brush crust with beaten egg.

7. 7

   Bake in the center of the preheated oven until crust is brown and pears are bubbly, 35 to 40 minutes.

8. 8

   Remove galette from the oven. Stir pear or lemon curd together with bourbon in a microwave-safe bowl. Microwave on High until mixture bubbles, about 1 minute. Brush mixture over pear filling. Sprinkle candied ginger over all.

9. 9

   Using the parchment paper, slide the galette onto a cooling rack and allow to cool completely.

10. 10

    When ready to serve, use parchment paper to transfer to a serving dish or cutting board, then hold the galette in place and slide the parchment paper out. Cut into 8 wedges and serve.