Ingredients:
For the Gingersnap Crust:
- 1 ½ cups gingersnaps, finely crushed
- ¼ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- Pinch of salt
For the Pear Filling:
- 4 ripe but firm pears, thinly sliced
- ¼ cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter
For the Salted Caramel:
- ¾ cup granulated sugar
- ¼ cup water
- ½ cup heavy cream
- 4 tablespoons unsalted butter, cut into pieces
- ½ teaspoon sea salt
Instructions:
Prepare the Crust: Preheat oven to 375°F (190°C). Combine crushed gingersnaps, melted butter, sugar, and salt in a bowl. Press the mixture into an even layer on a lightly floured baking sheet. Bake for 8-10 minutes, or until lightly golden brown.
Make the Pear Filling: While the crust bakes, combine sliced pears, brown sugar, flour, cinnamon, ginger, salt, and lemon juice in a large bowl. Toss to coat evenly.
Prepare the Caramel: In a medium saucepan over medium heat, combine granulated sugar and water. Cook, swirling occasionally, until the mixture melts and turns a deep amber color. Carefully whisk in heavy cream (mixture will bubble vigorously). Stir in butter and sea salt until smooth.
Assemble the Galette: Spread the pear filling evenly over the baked gingersnap crust. Drizzle half of the salted caramel sauce over the pears. Dot with remaining butter. Fold the edges of the crust towards the center, leaving an opening in the middle for the caramel to peek through.
Bake & Serve: Bake for 30-35 minutes, or until the pears are tender and the crust is golden brown. Drizzle the remaining salted caramel sauce over the hot galette. Serve warm with a scoop of vanilla ice cream or whipped cream, if desired.