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Pear, Cranberry And Cheddar Galette

Dough:

  • 12 sheets frozen phyllo dough, thawed
  • 1/2 cup melted Lactantia Salted Butter

Galette:

  • 2 cups pears, diced
  • 3/4 cup fresh cranberries
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/4 tsp cinnamon
  • 1 tbsp Lactantia Salted Butter
  • 1/3 cup Balderson Extra Old Cheddar, grated
  • 1 egg (mixed with water for brushing)
  1. Preheat oven to 375ºF (190ºC).
  2. Brush each sheet of phyllo dough lightly with butter.
  3. On a large parchment-lined baking sheet, layer phyllo sheets neatly on top of each other.
  4. In a bowl, toss together the fruits, sugars, cinnamon and cheese.
  5. Spoon mixture onto center of dough, leaving a 4-inch (10 cm) edge.
  6. Dot mixture with the butter.
  7. Fold crust over, forming 5 to 6 overlapping folds.
  8. Place tart on a parchment-lined baking sheet.
  9. Brush crust with additional melted butter and sprinkle with additional granulated sugar.
  10. Bake for 25 to 35 minutes, until crust is golden brown and fruit mixture is bubbling.

SERVINGS:

BAKING TIME:

6 - 8

35 min