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Pear, Roquefort, And Caramelized Onion Galette

  Sweet onions 2 Pound, thinly sliced
  Butter/Margarine 1 Tablespoon, melted
  Salt 1⁄4 Teaspoon
  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.

Recipe Summary

Lacto Ovo Vegetarian
Preparation Time: 
5 Minutes

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