A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Almond Pear Galette
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- #63447
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 sheet frozen puff pastry, thawed but well-chilled
1/3 cup sliced almonds
3 tablespoons packed brown sugar
3 medium, ripe, firm pears or apples, peeled, cored and thinly sliced
1 tablespoon unsalted butter, chilled and cut into 4 pieces
directions
Preheat the oven to 400 degrees F.
On a large baking sheet, roll the puff pastry into a 12-inch square. Fold the edges inward 1/2-inch to form a double-thick border. If desired, you can make a decorative fluted or crimped edge. Prick the bottom with a fork. Place in the freezer.
In a food processor, pulse to process the nuts and sugar until the nuts are finely chopped, about 10 seconds. Remove the pastry from the freezer, and sprinkle it with half the nut mixture, leaving the rest in the processor. Make rows of overlapping pear slices to cover the pastry, except for the edges.
Distribute the chilled butter over the remaining nut mixture in the food processor. Pulse just until the butter is finely chopped, about 6 seconds. Sprinkle the nut mixture over the pears.
Bake until the pastry edges are well puffed and a rich golden brown, the pears are tender and the topping is golden, 20 to 23 minutes. Remove from the oven and let cool slightly but serve warm.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
April 8, 2008
It was so easy and I had all of the ingrediants in my cupboard/fridge. I would definitely make this again when rushed for a classy dinner party dessert as it serves beautifully!