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Use ripe Ontario Bartlett or Bosc pears for this galette.
Ingredients
| 1 | refrigerated rolled piecrust | 200 g |
| 2 | ripe Ontario pears, peeled, cored and sliced into thin wedges | |
| 2 tbsp | granulated sugar | 30 mL |
| 1/2 tsp | cornstarch | 2 mL |
| Egg wash | ||
| 1 tbsp | cold butter, cut into cubes | 15 mL |
| 1 tbsp | honey, warmed | 15 mL |
Directions
Preheat the oven to 400°F (200°C). Place the piecrust on a parchment-lined baking sheet. Toss pears with sugar and cornstarch until well combined. Arrange the slices in a decorative patter over the piecrust leaving a 2-inch (5 cm) border.
Fold the edges of the pastry to create a pleated border over the edge of the fruit. Brush the pastry with egg wash. Scatter the butter cubes over the exposed pear slices.
Bake, in lower third of oven, for 25 to 30 minutes or until the juices bubble and the pastry is golden brown. Let cool for 10 to 15 minutes. Brush the warm honey over the pears. Slice into wedges and serve warm or room temperature.
Nutritional Info
PER SERVING (1/4th of recipe): about 275 cal, 1.5g pro, 13g total fat (4.5g sat fat), 43g carb, 2g fibre, 9mg chol, 259mg sodium. % RDI: 1% vitamin A, 6% vitamin C, 1% calcium, 5% iron.
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