FALL PEAR GALETTE
Try this French-style free-form tart recipe featuring caramel coated pears wrapped in Pillsbury™ pie crust - a fitting dessert to end a fall meal.
Provided by Pillsbury Kitchens
Categories Dessert
Time 2h
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Line 15x10x1-inch pan with parchment paper or wax paper; spray paper with cooking spray.
- Remove pie crust from pouch; unroll on lightly floured work surface. Roll into 11-inch round; place in pan. Sprinkle cheese over crust to within 1 inch of edge.
- In large bowl, toss pears with lemon juice and nutmeg. Add brown sugar and flour; toss gently. Mound pear mixture on center of crust to within 2 inches of edge. Fold edge of crust over pears, pressing gently to seal (crust will not cover pears in center).
- Bake 30 minutes or until crust is lightly browned (filling may leak slightly during baking). Remove galette from pan and cool on cooling rack.
- In 1-quart heavy saucepan, heat granulated sugar over medium heat about 4 minutes, stirring frequently, until sugar is dissolved. Cook and stir 1 minute or until golden. Remove from heat; drizzle caramelized sugar over galette.
Nutrition Facts : Calories 260, Carbohydrate 47 g, Fat 1, Fiber 4 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 180 mg
FALL PEAR GALETTE
Make and share this Fall Pear Galette recipe from Food.com.
Provided by nsomniak6
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 279.1, Fat 10.3, SaturatedFat 2.7, Cholesterol 7.4, Sodium 200.8, Carbohydrate 45.2, Fiber 3.5, Sugar 26.2, Protein 3.5
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- 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.
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