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Rustic Fall Pear Galette - yum!
If you're looking for a quick, easy, fabulous recipe to make you look like a kitchen genius at your next holiday gathering, look no more!
This is my recipe for "Rustic Fall Pear Galette". I say "my recipe," which means I stole it from Cooking Light Magazine about 10 years ago, tweaked it a tad, and have been making it ever since! :) It's absolutely delicious and really easy to make. Even if you're inept in the kitchen, you can pull this off, and yet it looks like you "did something!"
I add walnuts and/or dried cranberries, and perhaps a dash of cardamom spice, thus making it "mine." I've seen many variations of the recipe over the years, some with apples. But I always come back to this one. Cooking Light says it serves 8 but, if you ask me, it's more like 4. ;)
I wish you a truly happy Thanksgiving, and holiday season. May God bless you now, and in the coming year, with many things for which to be thankful.
Enjoy!
Rustic Pear Galette:
- parchment paper*
- 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
- 1/8 teaspoon cardamom spice (optional
- 1/3 c. dried cranberries (optional)
- 1/3 c. walnuts or pecans (optional)
- 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 cookie sheet with parchment paper. Roll dough into an 11-inch circle; place on baking sheet. Sprinkle crust with cheese, leaving a 1-inch border. Sprinkle nuts & cranberries, if used, over cheese.
Combine pears, lemon juice, and nutmeg and cardamom 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 30-40 minutes or until pears are bubbly and crust is lightly browned. Cool galette slightly 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 light golden. Remove from heat. Drizzle over galette.
Serves 6
*If you don't have parchment paper, you can get away with spraying your cookie sheet with non-stick spray, or greasing it with butter.
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