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Pear Galette

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Author: Olive
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Ingredients (click ingredient to buy it)

  • 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 ( I USED EARLY PEAR )
  • 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
  • PASTRY DOUGH:
  • 1 CUP All-Purpose Flour
  • 2 TBSP SUGAR
  • 1/4 TSP SALT
  • 1 STICK COLD BUTTER DICED
  • 2 TBSP ICE WATER
  • IF YOU WANT TO MAKE PASTRY FROM SCRATCH…
  • PASTRY DOUGH:
  • SIFT FLOUR SUGAR AND SALT IN A BOWL, CUT-IN BUTTER UNTIL IT RESEMBLES COARSE CRUMBS, ADD WATER AND MIX TIL JUST COMBINED. FORM INTO A BALL AND FLATTEN INTO A DISK. CHILL IN THE FRIDGE FOR AT LEAST 30 MINUTES BEFORE
  • USING.

Instructions

  • 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.
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