Pear, Roquefort, and Caramelized Onion Galette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A galette is a rustic French tart whose filling is typically exposed to tempt you into the first bite. This nutty pear galette can serve as an appetizer, side dish, or dessert with a glass of wine. Ingredients:
2 large sweet onions, thinly sliced (about 2 pounds) |
1 tablespoon butter or margarine, melted |
1/4 teaspoon salt |
1/4 teaspoon freshly ground pepper |
1/2 (15-ounce) package refrigerated piecrusts |
2 firm bosc pears, peeled and thinly sliced |
1 tablespoon all-purpose flour |
1/2 cup coarsely chopped pecans |
3 ounces crumbled roquefort cheese |
1 large egg, lightly beaten |
Directions:
1. Cook onion in butter in a large skillet over medium-low heat, 30 to 35 minutes or until onion is caramelized, stirring often. Stir in salt and pepper; set aside.
2. Unfold piecrust and roll into a 14 circle on a lightly floured surface. Transfer to a parchment paper-lined baking sheet.
3. Combine pear slices and flour; toss gently to coat.
4. Spread three-fourths of onion over piecrust, leaving a 4 border around edges. Arrange pear slices over onion; top with remaining onion, pecans, and cheese. Fold over 4 borders of dough, pressing gently to seal. Brush dough with beaten egg.
5. Bake at 425° for 24 to 25 minutes or until golden, shielding with aluminum foil, if necessary, to prevent excessive browning. Cool on baking sheet on a wire rack 5 minutes. Serve warm, or cool to room temperature on wire rack.
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