METHOD :
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- Following manufacturer’s instructions, bring refrigerated pie crust to room temperature.
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- 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- 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- 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- Bake in the center of the preheated oven until crust is brown and pears are bubbly, 35 to 40 minutes.
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- Using the parchment paper, slide the galette onto a cooling rack and allow to cool completely.
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.
Bon appetite !!
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