5 ripe Bartlett or D'Anjou pears, peeled, cored, and cut into 1 inch slices
1 tablespoon lemon juice
1/8 teaspoon ground nutmeg
1/4 cup brown sugar
3 tablespoons all-purpose flour
CARAMEL: 1/3 cup granulated sugar
Instructions
Preheat oven to 400.
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.
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 towards 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.
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.
Originally Submitted
11/6/2007
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