Pear and ginger galette

Name: Pear and ginger galette
Total time: 1 h 10 min
Cuisine: French
Ingredients: 1 sheet ready rolled shortcrust pastry; 4 pears, cored and thinly sliced; 3 tbsp caster sugar; 1 tsp ground ginger; 1 tbsp plain flour; 1 tbsp milk; 20g butter, diced

A free form pear tart with a crisp, buttery edge and a hint of ginger, no tin needed.

Time1 hr 10
LevelEasy
Costabout £0.26 a head
Oven200°C (180°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

6 servings

Ingredients

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1sheet ready rolled shortcrust pastry
4pearscored and thinly sliced
3 tbspcaster sugar
1 tspground ginger
1 tbspplain flour
1 tbspmilk
20 gbutterdiced

Method

1
Heat the oven to 200°C (180°C fan). Unroll the pastry on a lined baking tray.
2
Toss the pears with 2 tbsp sugar, the ginger and flour.
3
Pile the pears into the middle of the pastry, leaving a 5 cm border. Dot with butter.
4
Fold the border up and over the pears, pleating as you go.
5
Brush the pastry with milk and sprinkle with the last 1 tbsp sugar.
6
Bake for 35 minutes until the pastry is deep golden and the pears are soft.
35 min
7
Cool for 10 minutes before slicing.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.