Fall Pear Galette

• Galette
• cooking spray
• 0.5 (15 ounce) refrigerated pie dough (such as Pillsbury)
• 1/2 cup shredded aged sharp cheddar cheese
• 5 bartlett pears or 5 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

1. Preheat oven to 400u0b0.
2. 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.
3. 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 400u0b0 for 30 minutes or until crust is lightly browned (filling may leak slightly during cooking). Cool galette on a wire rack.
4. 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.

galette, cooking spray, aged sharp, bartlett, lemon juice, ground nutmeg, brown sugar, allpurpose, caramel, granulated sugar

Taken from www.food.com/recipe/fall-pear-galette-151997 (may not work)