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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Servings 8

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ingredients 11
Prep Time 50 min
Total Time 1 hr 20 min

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

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Directions

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.