Fall Pear Galette

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• cooking spray
• 0.5 (15 ounce) refrigerated pie dough (such as pillsbury)
• 1/2 cup shredded aged sharp cheddar cheese
• 5 bartlett pears or 5 anjou pears, peeled, cored, and 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

Recipe

• 1 preheat oven to 400°.
• 2 to prepare galette, line a jelly roll pan with foil, and coat foil with cooking spray. roll dough into an 11-inch circle; place on baking sheet. sprinkle crust with cheese, leaving a 1-inch border.
• 3 combine pears, juice, and nutmeg in a large bowl; toss well. add brown sugar and flour; toss gently. arrange fruit on dough leaving a 2-inch border. (pears will be piled high on dough.) fold edges of dough toward center, pressing gently to seal (dough will only partially cover pears). bake at 400° for 30 minutes or until crust is lightly browned (filling may leak slightly during cooking). cool galette on a wire rack.
• 4 to prepare caramel, heat granulated sugar in a small heavy saucepan over medium heat until sugar dissolves, stirring as needed to dissolve sugar evenly (about 4 minutes). cook 1 minute or until golden. remove from heat. drizzle over galette.