Toffee pear galettes

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. Lay the pastry on a baking sheet. Put ½ spoonful of dulce de leche in the centre of each circle and fan a pear out on top. Glaze the edges then bake for 20-25 minutes or until puffed and golden.

Know-how

For a crisp base, put the pastry on to a hot baking sheet in the oven

Per serving

259 kcalories, protein 5.2g, carbohydrate 29.6g, fat 14.2 g, saturated fat 5.3g, fibre 1.2g, salt 0.49 g

Latest comments and suggestions

• superjean

  11 November 2007

  superjean rated and commented on this recipe

  

  I made my own toffee sauce:50g butter, 50g light muscovado, 1-2 spoonfuls honey/maple syrup/golden syrup and 2-3 spoonfuls cream heated together. Cheaper than buying toffee sauce and much nice too. Also worked well with apples.

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• Chappess

  25 January 2008

  Chappess rated and commented on this recipe

  

  Very easy and looks great & tastes good, my guests were well impressed!!!

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• Philippa

  21 May 2008

  Philippa rated and commented on this recipe

  

  I did this a few times as set out in the recipe and even though it always went down well, it was a bit of a faff. I took to making one large tart with sliced apples instead which you can knock up a lot quicker.

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Ingredients

• 1 sheet of fresh or frozen ready-rolled puff pastry , cut into 4 circles
• 2 tbsp dulce de leche (or other toffee sauce - look for Merchant Gourmet Banoffee Toffee near the jam in supermarkets)
• crème fraîche , to serve
• 2 small, ripe pears , halved, cored and thinly sliced to make a fan shape (leave joined at the stalk end)
• 1 egg , whisked to glaze

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Difficulty and servings

Serves 4

Preperation and cooking times

Ingredients

• 1 sheet of fresh or frozen ready-rolled puff pastry , cut into 4 circles
• 2 tbsp dulce de leche (or other toffee sauce - look for Merchant Gourmet Banoffee Toffee near the jam in supermarkets)
• crème fraîche , to serve
• 2 small, ripe pears , halved, cored and thinly sliced to make a fan shape (leave joined at the stalk end)
• 1 egg , whisked to glaze

Per serving

259 kcalories, protein 5.2g, carbohydrate 29.6g, fat 14.2 g, saturated fat 5.3g, fibre 1.2g, salt 0.49 g

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