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1
Heat oven to 400°F. Line 15x10x1-inch pan with parchment paper or wax paper; spray paper with cooking spray.
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2
Remove pie crust from pouch; unroll on lightly floured work surface. Roll into 11-inch round; place in pan. Sprinkle cheese over crust to within 1 inch of edge.
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3
In large bowl, toss pears with lemon juice and nutmeg. Add brown sugar and flour; toss gently. Mound pear mixture on center of crust to within 2 inches of edge. Fold edge of crust over pears, pressing gently to seal (crust will not cover pears in center).
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4
Bake 30 minutes or until crust is lightly browned (filling may leak slightly during baking). Remove galette from pan and cool on cooling rack.
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5
In 1-quart heavy saucepan, heat granulated sugar over medium heat about 4 minutes, stirring frequently, until sugar is dissolved. Cook and stir 1 minute or until golden. Remove from heat; drizzle caramelized sugar over galette.
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