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
Jill Daniel, Cooking Light, OCTOBER 2003
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