Easy Caramel Pear Galette

by Vicki Brunsvold, Tastemaker in Residence

Pick your pear!

Anjou - October-May

Bosc - September-April

Comice - September-February

Concorde - Fall-February

Forelle - October-February

Red Anjou - October-May

Ingredients

1 sheet refrigerated pie crust
3 Bartlett pears, ripe but firm, thinly sliced cross-wise, seeds cut out
Pinch Kosher salt
1/2 cup plus 1 Tbsp caramel sauce, divided  (homemade sauce preferred, however, store made is acceptable and makes it super easy) Make my homemade Easy Caramel Sauce !

Instructions

1. Preheat oven to 375
2. Roll out pie crust to 13” circle on parchment paper.  Transfer parchment to cookie sheet.
3. Toss pear slices with salt and 1/2 cup caramel sauce until well coated.
4. Pile slices in center of crust, leaving a 1-1/2” border
5. Fold crust up, overlapping as needed.
6. Bake for 55-60 minutes until nicely browned and sauce is bubbling.
7. Mix remaining sauce and 1 Tbsp water, use pastry brush to cover pears.
8. Cool at least 15 minutes before serving.

Delicious with a scoop of good quality vanilla ice cream.