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Fall Pear Galette

Prep 25 min
Total 2 hr 0 min
Ingredients 8
Servings 8

Try this French-style free-form tart recipe featuring caramel coated pears wrapped in Pillsbury® pie crust – a fitting dessert to end a fall meal. MORE+ LESS-

By Pillsbury Kitchens

April 4, 2014

Ingredients

Pillsbury™ refrigerated pie crust, softened as directed on box

1/2

cup shredded sharp Cheddar cheese (2 oz)

ripe Bartlett or Anjou pears, peeled, cut into 1-inch slices

tablespoon lemon juice

1/8

teaspoon ground nutmeg

1/4

cup packed brown sugar

tablespoons all-purpose flour

1/3

cup granulated sugar

Steps

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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.
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.
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).
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.
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.