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Fall Pear Galette

Name: Fall Pear Galette
Prep time: 25 min
Total time: 2 h
Yield: 8
Cuisine: French
Ingredients: 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 1/2 cup shredded sharp Cheddar cheese (2 oz); 5 ripe Bartlett or Anjou pears, peeled, 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; 1/3 cup granulated sugar

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

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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.

By Pillsbury Kitchens

Updated Apr 4, 2014

Ingredients

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/2 cup shredded sharp Cheddar cheese (2 oz)
5 ripe Bartlett or Anjou pears, peeled, 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
1/3 cup granulated sugar

Make With

Pillsbury Pie Crust

Steps

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.