Pear Galette

by Rachael Ray Show Staff 4:00 PM, November 20, 2008

Aired November 20, 2008

Serves 4 servings
2 Bosc pears, skin left on and sliced
2 Anjou pears, skin left on and sliced
1/2 cup sugar, plus additional for sprinkling
1 package prepared pie dough
1 egg, beaten
2 tablespoons butter
1 pint vanilla ice cream

Preheat oven to 400F.

Lightly dust a work surface with flour and lay out one pie dough round. It needs to be about the thickness of a nickel, so you may need to roll it out a bit to make it thinner. Place dough on a baking sheet.

In a large bowl, toss sliced pears with sugar and dump them into the center on the pie dough round. Leave about 1 to 2 inches of uncovered crust around the entire edge.

Fold that edge up so it encases the sides of the pears, brush with egg wash, then sprinkle crust edges with a little more sugar. Dot the top of the pears with 2 tablespoons butter. Bake until golden brown and the pears are cooked through, about 30 minutes.

Serve a slice of pear tart with vanilla ice cream.