Pear, Roquefort, And Caramelized Onion Galette

• 2 large sweet onions, thinly sliced (about 2 pounds)
• 1 tablespoon butter or margarine, melted
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/2 (15-ounce) package refrigerated piecrusts
• 2 firm Bosc pears, peeled and thinly sliced
• 1 tablespoon all-purpose flour
• 1/2 cup coarsely chopped pecans
• 3 ounces crumbled Roquefort cheese
• 1 large egg, lightly beaten

1. Cook onion in butter in a large skillet over medium-low heat, 30 to 35 minutes or until onion is caramelized, stirring often. Stir in salt and pepper; set aside.
2. Unfold piecrust and roll into a 14" circle on a lightly floured surface. Transfer to a parchment paper-lined baking sheet.
3. Combine pear slices and flour; toss gently to coat.
4. Spread three-fourths of onion over piecrust, leaving a 4" border around edges. Arrange pear slices over onion; top with remaining onion, pecans, and cheese. Fold over 4" borders of dough, pressing gently to seal. Brush dough with beaten egg.
5. Bake at 425u0b0 for 24 to 25 minutes or until golden, shielding with aluminum foil, if necessary, to prevent excessive browning. Cool on baking sheet on a wire rack 5 minutes. Serve warm, or cool to room temperature on wire rack.

sweet onions, butter, salt, freshly ground pepper, flour, pecans, cheese, egg

Taken from www.myrecipes.com/recipe/pear-roquefort-caramelized-onion-galette (may not work)