Madeleine Kamman

Cracker Pear Galette

Preparation info
  • FCR—One 9- or 10 inch galette;

    6

    servings
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

Flatten any excess crust paper thin, cut it into small squares, bake, and use as crackers.

Ingredients

  • ½ recipe Cracker Pie Crust (preceding recipe)
  • 3 ripe Anjou pears, peeled, cored, and very thinly sliced
  • 2 to 3 tablespoons

Method

Preheat oven to 375°F. Roll the crust out to ¼-inch thickness. Set at the center of the detached bottom of a 9- or 10-inch springform pan and with your fingertips gently spread the crust from its center out to an even thickness of ⅙ inch. Cut away any excess dough. Arrange the sliced p