Fall Pear Galette

Submitted by nsomniak6

"Cooking Light 2005"

 

• Ready In: 1hr
• Ingredients: 9
• Serves: 8

ingredients

• Galette

• cooking spray
• 0.5 (15 ounce) refrigerated pie dough (such as Pillsbury)
• 1⁄2 cup shredded aged sharp cheddar cheese
• 5 bartlett pears or 5 Anjou pears, peeled, cored, and cut into 1-inch slices
• 1 tablespoon lemon juice
• 1⁄8 teaspoon ground nutmeg
• 1⁄4 cup packed brown sugar
• 3 tablespoons all-purpose flour

• Caramel

• 1⁄3 cup granulated sugar

directions

1. Preheat oven to 400°.
2. To prepare galette, line a jelly roll pan with foil, and coat foil with cooking spray. Roll dough into an 11-inch circle; place on baking sheet. Sprinkle crust with cheese, leaving a 1-inch border.
3. Combine pears, juice, and nutmeg in a large bowl; toss well. Add brown sugar and flour; toss gently. Arrange fruit on dough leaving a 2-inch border. (Pears will be piled high on dough.) Fold edges of dough toward center, pressing gently to seal (dough will only partially cover pears). Bake at 400° for 30 minutes or until crust is lightly browned (filling may leak slightly during cooking). Cool galette on a wire rack.
4. To prepare caramel, heat granulated sugar in a small heavy saucepan over medium heat until sugar dissolves, stirring as needed to dissolve sugar evenly (about 4 minutes). Cook 1 minute or until golden. Remove from heat. Drizzle over galette.