Fall Pear Galette

Name: Fall Pear Galette
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

11 ingredients

4 steps

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.