Autumnal Spiced Pear & Rye Galette with Ginger-Fermented Pear Garnish

The air is crisp, the first frosts have kissed the garden, and the last of the autumn pears cling to the branches. The days are getting shorter, and our thoughts naturally turn inward, to the warmth of the hearth and the comfort of slow-cooked meals and sweet treats. This time of year, our homestead kitchen transforms into a haven of activity – a symphony of simmering stocks, bubbling jams, and the gentle hum of the fermentation crock. One of my favorite traditions is preserving the late harvest, especially the pears. From pear butter to pear preserves, we ensure that the delicious flavor of autumn lasts throughout the winter. And this Autumnal Spiced Pear & Rye Galette, adorned with a vibrant ginger-fermented pear garnish, is a celebration of that very sentiment.

A close-up of the Autumnal Spiced Pear & Rye Galette, showcasing its rustic crust, juicy pear filling, and vibrant ginger-fermented pear garnish.

Why You’ll Love This Recipe

This isn't just another pear dessert; it's an experience. Here's why you'll fall in love with this Autumnal Spiced Pear & Rye Galette:

• Uses Up Late-Season Pears: Perfectly showcases the bounty of your late autumn pear harvest or a trip to the local orchard.
• Incorporates Gut-Healthy Fermented Ingredients: The ginger-fermented pear garnish adds a delightful tangy sweetness and a boost of beneficial probiotics.
• A Beautiful and Impressive Dessert: This galette is rustic yet elegant, making it perfect for holiday gatherings or a cozy family dessert.
• Utilizes Rye Flour: Adds a nutty, earthy depth of flavor that complements the sweetness of the pears and the warmth of the spices. Dark rye flour is not recommended for this recipe, as it can create a texture that is too dense. Medium rye flour is preferable, or a blend of light rye flour and all-purpose flour can be used. Rye flour also offers a slightly higher fiber content than all-purpose flour, adding a nutritional boost.
• Celebrating Fermentation: Taking the time to create this unique garnish brings the tradition of fermentation into our homes and gardens in an easy, approachable way.

Ingredients List

For the Ginger-Fermented Pear Garnish (Make 3-5 days in advance):

• 2 medium pears (Bosc or Anjou work well), peeled, cored, and diced
• 1-inch piece of fresh ginger, peeled and thinly sliced
• 1 tablespoon honey or maple syrup
• 1/2 teaspoon sea salt
• Filtered water

For the Rye Galette Dough:

• 1 1/4 cups all-purpose flour
• 1/4 cup medium rye flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 1/4 cup ice water
• 1 tablespoon apple cider vinegar (optional, for a flakier crust)

For the Pear Filling:

• 4 medium pears (Bosc, Anjou, or Bartlett), peeled, cored, and sliced
• 1/4 cup brown sugar, packed
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2 tablespoons melted butter
• 2 tablespoons honey or maple syrup (use maple syrup instead of honey for a vegan option)
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

For the Egg Wash (Optional):

• 1 large egg, beaten
• 1 tablespoon milk or cream

Step-by-Step Instructions

Part 1: Preparing the Ginger-Fermented Pear Garnish (3-5 Days in Advance)

1. Combine Ingredients: In a clean glass jar, combine the diced pears, sliced ginger, honey (or maple syrup), and sea salt.
2. Add Water: Add enough filtered water to completely submerge the pears, leaving about an inch of headspace at the top of the jar.
3. Weight the Pears: Use a fermentation weight or a small glass jar filled with water to keep the pears submerged below the brine. This is crucial for preventing mold growth.
4. Ferment: Cover the jar loosely with a lid or cheesecloth secured with a rubber band. This allows gases to escape during fermentation.
5. Burp Daily: For the first few days, gently burp the jar once or twice a day to release any built-up pressure.
6. Taste and Store: After 3-5 days, taste the pears. They should be slightly tangy and bubbly. If they're to your liking, transfer the jar to the refrigerator to slow down the fermentation process. They will keep for several weeks in the refrigerator.

Although this image is not of the fermented pears, it shows the process. The image displays a jar filled with ingredients for chicken noodle soup to demonstrate the method of layering and filling a jar with liquid.

Part 2: Making the Rye Galette

1. Prepare the Dough: In a large bowl, whisk together the all-purpose flour, rye flour, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
2. Add Liquid: Gradually add the ice water and apple cider vinegar (if using), mixing until the dough just comes together. Be careful not to overmix.
3. Chill the Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours). This allows the gluten to relax and prevents the dough from shrinking during baking. Ensure the galette dough is chilled before assembling.
4. Prepare the Filling: In a large bowl, combine the sliced pears, brown sugar, all-purpose flour, cinnamon, ginger, nutmeg, melted butter, honey (or maple syrup), lemon juice, and vanilla extract. Toss gently to coat the pears evenly.

Part 3: Assembling and Baking the Galette

1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
3. Transfer to Baking Sheet: Carefully transfer the dough to the prepared baking sheet.
4. Arrange Filling: Arrange the pear filling in the center of the dough, leaving a 2-inch border.
5. Fold the Dough: Gently fold the edges of the dough over the filling, pleating as you go.
6. Egg Wash (Optional): Brush the exposed dough with the beaten egg wash for a golden crust.
7. Bake: Bake for 40-45 minutes, or until the crust is golden brown and the pears are tender.
8. Cool: Let the galette cool slightly on the baking sheet before transferring it to a serving platter.

Serving Suggestions

Serve the Autumnal Spiced Pear & Rye Galette warm with a dollop of crème fraîche or mascarpone cheese. A scoop of vanilla ice cream would also be divine. Garnish generously with the ginger-fermented pears. Their tangy sweetness provides a beautiful counterpoint to the rich, spiced pear filling. Pairs well with a mulled wine or spiced cider. For a beautiful presentation, consider dusting the cooled galette with powdered sugar. Consider scattering a few chopped pecans or walnuts over the top before serving for added texture and flavor.

This image, showcasing a vibrant flower garden, serves as a reminder of the cyclical nature of homesteading and the connection between the harvest and the anticipation of future growth.

Closing

As we settle into the quieter rhythms of late autumn and early winter, there's a special joy in working with pantry staples and the last of the season's harvest. This Autumnal Spiced Pear & Rye Galette is more than just a dessert; it’s a reflection of the bounty we’ve gathered and the warmth we share with those around us. Don't be afraid to experiment! Try using different types of pears, like Seckel or Comice, for a slightly different flavor profile. Explore other fermented garnishes, like spiced apples or cranberries. Share this galette with friends and family, and let its warmth and flavor brighten these shorter days. Happy baking, and may your winter be filled with cozy moments and delicious food, all created with love and shared with community.