Description
This Pear Galette features sweet Bosc pears and a rich caramel sauce, all encased in a crispy pie crust. Perfect for a dessert that is both easy to make and delightful to eat!
Ingredients
Scale
- 1 pie crust
- 1 pound pears, Bosc; approximately 2 pears
- 1 teaspoon lemon juice
- ⅓ cup (67g) packed brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons salted caramel, plus more for garnish
- Egg Wash, for brushing
Instructions
- Preheat your oven to 400°F and line a cookie sheet with parchment paper or a silicone baking mat.
- In a bowl, stir together brown sugar, cinnamon, and nutmeg, then set aside.
- Slice the Bosc pears into 1/16-inch thick pieces and toss them in a large bowl with lemon juice. Then, add the sugar mixture and toss until well coated.
- Roll out the pie crust on parchment paper, forming a 12-inch circle.
- Arrange the coated pears in the center of the pie crust, leaving a 2-inch border, and drizzle with caramel.
- Gently fold the edges of the crust over the pears, overlapping where necessary, and brush the crust with an egg wash.
- Bake for 28-32 minutes until golden brown, then let it cool to room temperature. Drizzle with additional caramel before serving.
- Store any leftovers covered in the refrigerator for up to 3 days.
Notes
The galette can be served warm or at room temperature, depending on your preference.
Feel free to use other varieties of pears if Bosc are not available.
For an extra touch, consider adding a scoop of vanilla ice cream when serving.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg