Pear and Caramelized Onion Galette

Enjoy your dinner with this pear and onion galette made with Pillsbury® refrigerated pie crust – perfect if you like French cuisine.

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  • prep time 50 min
  • total time 1 hr 20 min
  • ingredients 11
  • servings 8
 

Ingredients

1
tablespoon butter, melted
2
large sweet onions (about 2 lb), thinly sliced
1/4
teaspoon salt
1/4
teaspoon freshly ground pepper
1
Pillsbury™ refrigerated pie crust, softened as directed on box
2
firm Bosc pears, peeled, thinly sliced
1
tablespoon all-purpose flour
1/2
cup chopped pecans
3/4
cup crumbled blue cheese (3 oz)
Chopped fresh thyme leaves, if desired
1
egg, slightly beaten

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. In 12-inch skillet, melt butter over medium-low heat. Add onions and cook 30 to 35 minutes, stirring frequently, until golden brown. Stir in salt and pepper; set aside.
  • 2 Line cookie sheet with cooking parchment paper. Remove pie crust from pouch; unroll on lightly floured surface. Roll to 14-inch round. Transfer to cookie sheet. Spread three-fourths of the caramelized onions over crust, leaving 4-inch border around edge. In medium bowl, toss pears with flour. Arrange pears over onions; top with remaining onions, the pecans, cheese and thyme. Fold 4-inch borders of dough over filling, pressing gently to seal. Brush dough with beaten egg.
  • 3 Bake 24 to 25 minutes or until golden. Cover with foil if necessary to prevent excessive browning. Cool on cookie sheet on cooling rack 5 minutes. Garnish with thyme leaves. Serve warm or at room temperature.
  • 1 Heat oven to 425°F. In 12-inch skillet, melt butter over medium-low heat. Add onions and cook 30 to 35 minutes, stirring frequently, until golden brown. Stir in salt and pepper; set aside.
  • 2 Line cookie sheet with cooking parchment paper. Remove pie crust from pouch; unroll on lightly floured surface. Roll to 14-inch round. Transfer to cookie sheet. Spread three-fourths of the caramelized onions over crust, leaving 4-inch border around edge. In medium bowl, toss pears with flour. Arrange pears over onions; top with remaining onions, the pecans, cheese and thyme. Fold 4-inch borders of dough over filling, pressing gently to seal. Brush dough with beaten egg.
  • 3 Bake 24 to 25 minutes or until golden. Cover with foil if necessary to prevent excessive browning. Cool on cookie sheet on cooling rack 5 minutes. Garnish with thyme leaves. Serve warm or at room temperature.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
259
,
% Daily Value
Total Fat
17g
17%
(Saturated Fat
6 1/2g,
6 1/2%
),
Sodium
383mg
383%;
Total Carbohydrate
24g
24%
(Dietary Fiber
3g
3%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 1/2 Fruit; 1/2 Vegetable; 3 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.