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.
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
1/3 cup granulated sugar
How to Make It
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.
Simple to make and delicious. I didn't feel like the caramel sauce was needed, but I'm sure it wouldn't spoil a thing. I threw this together a popped in the oven as dinner was cooking. I added a sprinkle of dried cranberries to the pear mixture before assembling the galette. Just enough to give it some interest but not enough to compete with the nutmeg and pears. Definitely a keeper!!
This is S-O-O-O easy! I omited the cheese
and added a few rasberries and some chopped almonds. I served it with some vanilla ice cream and no sauce. Just delicious and not too filling. I have made this many times to great reviews...
I tried to make this for Thanksgiving. I followed the recipe exactly, but it came out a complete disaster. The pears were almost raw after 30 minutes (much harder to cook without the top crust keeping steam in), so I had to turn down the heat and cook MUCH longer. The end result was not very appetizing, and I ended up making an apple pie instead because i didn't want to serve this to company. We ate some later and the flavor was OK, but the crust was soggy and you couldn't taste the cheddar. Certainly will never make this again.
Super easy too. The nutmeg is perfect with the pears. I think one could easily sub apples here too. I typically skip the caramel and go with some vanilla frozen yogurt or light whip cream on the side instead. This is one of our staples. I typically add about 5-8 minutes to the baking time to get a nice golden crust.
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