Fall Pear Galette

Photography: Becky Luigart-Stayner; Styling: Jan Gautro
For a fitting end to a hearty autumn meal, serve this free-form tart featuring pears, cheddar, and caramel. You can make the galette a day ahead, but drizzle the caramel over it just an hour or 2 before you serve it.

Yield:

8 servings

Recipe from

Nutritional Information

Calories 292
Caloriesfromfat 30 %
Fat 9.7 g
Satfat 4.3 g
Monofat 0.1 g
Polyfat 0.1 g
Protein 4 g
Carbohydrate 50 g
Fiber 3 g
Cholesterol 12 mg
Iron 0.6 mg
Sodium 146 mg
Calcium 71 mg

Ingredients

Galette:
Cooking spray
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
1/2 cup (2 ounces) shredded aged sharp Cheddar cheese
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 packed brown sugar
3 tablespoons all-purpose flour
Caramel:
1/3 cup granulated sugar

Preparation

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 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.

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.

Note:

Jim Barrett,

October 2003