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Pear and Caramelized Onion Galette

  • Prep 50 min
  • Total 1 hr 20 min
  • Ingredients 11
  • Servings 8
  • Pinterest
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  • Save
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  • Print
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Enjoy your dinner with this pear and onion galette made with Pillsbury® refrigerated pie crust – perfect if you like French cuisine. MORE+ LESS-

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

Steps

Hide Images
  • 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.
 

Nutrition Information

Nutrition Facts

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

© 2017 ®/TM General Mills All Rights Reserved

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