A galette is a pie that never grew up. A pie with no conscience. A pie that wasn’t raised right. In other words, it’s a pie that’s not in a pie plate. A pie made with pie pastry as its shell, but it doesn’t quite look like a pie. Try one! You’ll love it!
Servings: 8Prep Time: 15 minutes Cook Time: 30 minutes
pastry for single-crust pie
1/2 cup cheddar
2 cups 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
BURNT SUGAR SYRUP TOPPING
1/3 cup granulated sugar
Spray an 8-inch tart pan with oil and line with pie pastry. Sprinkle crust with cheese. Combine pears, lemon juice, and nutmeg in a medium-size bowl; toss well. Add brown sugar and flour; toss gently. Mound fruit mixture on top of cheese. Fold edges of pastry up over the pear mixture. I sprinkled the top with nutmeg.
Bake at 400-degrees for 30 minutes or until crust is lightly browned. Cool on a wire rack.
To prepare the burnt sugar syrup topping, in a small, heavy saucepan (cast iron is best), heat sugar until it dissolves. Drizzle syrup over galette.
P.S. This would also be wonderful with apples! (Pears work great in a lot of apple recipes. If you’re looking for new pear recipes, look at apple recipes!)
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