Pear, Roquefort, And Caramelized Onion Galette
|Sweet onions||2 Pound, thinly sliced|
|Butter/Margarine||1 Tablespoon, melted|
|Ground pepper||1⁄4 Teaspoon|
|Piecrusts||15 Ounce (1/2 , Refrigerated Type Package)|
|Bosc pears||2 , peeled and thinly sliced|
|All purpose flour||1 Tablespoon|
|Pecans||1⁄2 Cup (8 tbs), coarsely chopped|
|Crumbled roquefort cheese||3 Ounce|
|Egg||1 Large, beaten|
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.
Unfold piecrust and roll into a 14" circle on a lightly floured surface.
Transfer to a parchment paper-lined baking sheet.
Combine pear slices and flour; toss gently to coat.
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.
Bake at 425° 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.