Fall Pear Galette

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

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

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.

Nutritional Information

Calories:

292 (30% from fat)

Fat:

9.7g (sat 4.3g,mono 0.1g,poly 0.1g)

Protein:

4g

Carbohydrate:

50g

Fiber:

3g

Cholesterol:

12mg

Iron:

0.6mg

Sodium:

146mg

Calcium:

71mg