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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Cooking Light 2005 Ingredients:
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 |
Directions:
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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