• Preheat the oven to 375°F.

Prepare the Crust:

• In a food processor, combine the almond flour, tapioca flour, salt, and baking powder. Process until well combined and there are no longer clumps. Add the cubed butter and pulse until broken up into the flour mixture and you have an even, crumbly consistency.
• In a small bowl, whisk together the egg and honey. Add the egg mixture and lemon zest to the food processor. Pulse until a dough forms and it starts to form into a ball.
• Transfer the ball of dough to a sheet of plastic wrap, wrap, and chill in the fridge while you prepare the filling.

Make the Filling:

• Place the sliced pears in a large bowl. Add the turbinado sugar, tapioca flour, lemon juice, orange zest, cinnamon, and ginger. Toss until well combined. Set aside.

Assemble the Galette:

• Place a large sheet of parchment paper on your work surface. Sprinkle with 1/2 tablespoon of tapioca flour. Unwrap the dough and place in the center of the parchment paper. Sprinkle the top of the dough with the remaining tapioca flour. Using a rolling pin, roll out the dough into a 1/4-inch thick circle. Transfer the dough and parchment paper to a large baking sheet.
• Pour the pear mixture into the center of the dough round. Fold the dough edges over the edges of the filling, sealing the dough with your fingers if it rips.
• Brushed the beaten egg over the dough edges. Sprinkle the top of the entire galette (pears and dough) with the turbinado sugar.
• Transfer to the oven and bake until the dough is golden brown, 20 to 25 minutes.
• Serve with vanilla ice cream (if desired), slice, and enjoy!