Pear Galette with Salted Rosemary Caramel

1. Mix the salt into your very cold water. Cut your very cold butter into 1-inch pieces (I like to stick it in the freezer right before using it).
2. Add the flour and butter pieces to a food processor, and pulse until butter is in pea-sized pieces. Drizzle in the cold salted water and pulse until a ball forms. Transfer to a flour-lined work surface, and form into a 1-inch thick disk with your hands. Wrap with plastic, and chill in the fridge for at least 2 hours. Let cool slightly before working with the dough.
3. Preheat oven to 400 F. When you’re ready to use the dough, use a rolling pin to shape it into a rough circle, about 1/8 inch thick. It’s okay if the shape isn’t perfect. Transfer the dough carefully to a parchment paper-lined baking sheet.
4. Add the pears to a large bowl, and toss with sugar, cinnamon, and ginger. Arrange the pears in the center of the dough, allowing a 3-inch border for the crust. You can just dump them in or arrange them in concentric circles. Fold the edges of the dough up and over the filling, pleating the dough as you go around. Brush the crust with the beaten egg, and sprinkle the crust with some sugar. Bake for about 30 minutes until crust is golden.
5. Ten minutes before your galette is ready, make the salted caramel. In a small saucepan, bring salted caramel ingredients to a boil. Reduce heat to low, and simmer for 5-10 minutes until sauce has thickened and caramelized, and then remove the rosemary with tongs or a fork.
6. When galette is ready, drizzle on the caramel and top with vanilla ice cream.