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.

  • Prep Time 25 min
  • Total Time 2 hr 0 min
  • Servings 8

1
Pillsbury™ refrigerated pie crust, softened as directed on box
1/2
cup shredded sharp Cheddar cheese (2 oz)
5
ripe Bartlett or Anjou pears, peeled, cut into 1-inch slices
1
tablespoon lemon juice
1/8
teaspoon ground nutmeg
1/4
cup packed brown sugar
3
tablespoons Gold Medal™ all-purpose flour
1/3
cup granulated sugar

  • 1 Heat oven to 400°F. Line 15x10x1-inch pan with parchment paper or wax paper; spray paper with cooking spray.
  • 2 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.
  • 3 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).
  • 4 Bake 30 minutes or until crust is lightly browned (filling may leak slightly during baking). Remove galette from pan and cool on cooling rack.
  • 5 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 Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
,
% Daily Value
Total Fat
9g
9%
(Saturated Fat
4g,
4%
),
Sodium
180mg
180%;
Total Carbohydrate
47g
47%
(Dietary Fiber
4g
4%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 1 Fruit; 1 Other Carbohydrate; 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.