Pear Mascarpone Galette Recipes

GLUTEN-FREE PEAR AND MASCARPONE GALETTE

Steps:

• Pre-heat oven to 375°.
• On a sheet of parchment paper, roll out pie crust into a circle about 12" wide.
• Leaving a 2" border on all sides, spread mascarpone evenly over the pie crust.
• Cut pears into thin slices, removing and discarding the core. If pears have a thick, tougher skin, pare and discard the skin as well. If using thin-skinned pears (like Bartlett), I like to make this galette with the skins left on.
• Arrange pears evenly over the mascarpone.
• Drizzle honey over the mascarpone and pear slices, then sprinkle with almond slices and cardamom.
• Working your way around the circle, bring bare edges of pie crust up to just overlap the edge of the mascarpone and pear slices. Using the parchment paper to help lift each section of pie crust can really help keep a delicate crust from breaking as you're doing this.
• Using the parchment paper, slide the galette onto a rimmed baking sheet (or pizza stone), and bake until pears are soft and pie crust is golden brown - about 35 minutes.
• Let cool slightly and enjoy!

PEAR MASCARPONE GALETTE

Steps:

• Slice pears into 3/4 inch slices
• Add spices to sliced pears and set to the side
• Roll out both sheets of pre-packaged dough to make one large sheet
• Place dough onto a large sheet pan
• Spread mascarpone evenly across the dough, leave about 2 inches of space around the edges
• Place pears in the center of rolled out dough
• Flip edges towards the pear filled center to create a wall for the filling
• Brush dough with egg wash
• Sprinkle with pecans, raw sugar, and cinnamon and nutmeg
• Bake at 400 degrees for 40 minutes, or until crust is golden brown
• Let galette cool for about 5 minutes
• Top with vanilla ice cream and enjoy
• Done