This pear-cranberry galette recipe delivers an easy, rustic pastry with sweet-tart fruit and flaky crust, perfect for festive fall and winter baking.
Line a rimmed baking sheet with parchment paper. Remove the pie dough from the refrigerator and allow it to soften slightly on the counter, 5 to 10 minutes.
In a large bowl, stir together the sugar, cornstarch, ginger or cardamom, if using, and salt. Peel, core, and slice the pears into 1/4-inch wedges. Add the pears and cranberries and stir until the fruit is well coated with the sugar mixture.
On a lightly floured counter, roll out the pie dough to a 12-inch round, about 1/8-inch thick. Transfer the dough to the parchment-lined baking sheet, then scrape the fruit into the center, leaving a 2-inch border around the edges. Rearrange the cranberries as needed so they’re evenly distributed among the pears. Fold the edges of the dough over the edges of the filling, overlapping the dough every 2 to 3 inches to form pleats as you work your way around the circle. Lightly press the overlapping pleats to adhere them together. If you dough tears, gently press it back together. Brush the dough with the egg wash, then sprinkle the edges of the dough and the filling evenly with the turbinado sugar, if using.
Bake until the pastry is deep golden, most of the cranberries have burst, and the filling is bubbling, 30 to 35 minutes.
Cool for at least 10 minutes. Serve warm or room temperature with crème fraîche or whipped cream, if desired. Store leftovers in an airtight container in the refrigerator for up to 3 days. Gently reheat in the microwave, toaster oven, or conventional oven at 350°F until warmed through, if desired. Love the recipe? Leave us stars and a comment below!