from Cooking Light, October 2003

Cooking Spray
1/2 (15oz.) package refridgerated pie dough
1/3 C. (2oz.) shredded sharp Cheddar Cheese
5 ripe Bartlett or D’Anjou pears, peeled, cored and cut into 1″ slices
1 T. lemon juice
1/8 tsp. ground nutmeg
1/4 C. packed brown sugar
3 T. all-purpose flour

Caramel:
1/3 C. granulated sugar

Preheat oven to 400. To prepare galette, line a jelly roll pain with foil and coat foil with cooking spray. Roll dough into an 11″ circle, place on baking sheet. Sprinkle crust with cheese leaving a 1″ border. Combine pears, juice, and nutmeg in a large bowl; toss well. Add brown sugar and flour, toss gently. Arrange fruit on dough leaving a 2″ border (pears with be piled high on dough). Fold edges of dough towards center, pressing gently to seal (dough will only partially cover pears). Bake at 400 for 30 minutes or until crust is lightly browned (filling may leak slightly during cooking). Cool galette on a wire rack. To prepare caramel, heal sugar in a small heavy saucepan over medium heat until sugar dissolves, stirring as needed to dissolive sugar evenly (about 4 minutes). Remove from heat, drizzle over galette.

Yield: 8 servings

Calories: 292
Fat: 9.7
Fiber: 3g