Place a large sheet of parchment paper on your work surface. Sprinkle with ½ tbsp of the tapioca flour. Unwrap the dough and place in the center of the parchment paper. Sprinkle the top of the dough with the remaining 1 tbsp of the tapioca. Using a rolling pin, roll out the dough into a circle about ¼ inch thick.
Place the parchment paper with the dough circle on a large baking sheet. Pour the pear mixture into the center of the circle. Fold the dough edges over the edges of the filling, sealing the dough with your fingers if it rips.
Brushed the whisked 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, about 20-25 minutes.
Serve with vanilla ice cream (if desired), slice and enjoy!