Fall Pear Galette

The pears were getting ripe, fast. There wasn't much time and we were sick of just eating them. We made 5 batches of pear butter and dried a ton of them, so I chose a few more recipes to use them up. The first one was this simple galette. It used a large mound of pears, a refrigerated crust, and had a crunchy sugar topping. I used the leftover Filling Cream from the Peaches and Cream Cake I made again last week, which is perfect for fruit desserts. This was a simple dessert that didn't take long to throw together and it tasted wonderful, just like fall!

Fall Pear Galette From Cooking Light

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

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.