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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 292
  • Calories from fat: 30%
  • Fat: 9.7g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 4g
  • Carbohydrate: 50g
  • Fiber: 3g
  • Cholesterol: 12mg
  • Iron: 0.6mg
  • Sodium: 146mg
  • Calcium: 71mg

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

  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.
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