Active Time

　　15 minutes

　　Total Time

　　1 hour, 30 minutes

　　In Epi's 3-Ingredient Recipes series, we show you how to make great food with just three ingredients (plus staples like oil, salt, and pepper).

　　Use a wide spatula to peek underneath your galette to make sure the bottom is golden brown all the way across.

　　

Ingredients

Serves 8

　　1 sheet prepared boxed pie crust (not in a tin), thawed if frozen

　　3 firm-ripe pears, preferably Anjou or Bartlett (about 1 1/2 pounds), thinly sliced crosswise, seeds cut out with a small round cutter or paring knife

　　Pinch of kosher salt

　　1/2 cup plus 1 tablespoon caramel sauce, divided

　　

Step 1

Preheat oven to 375°F. Unroll pie crust onto a piece of parchment, then roll out to a 13"-diameter circle. Transfer dough on parchment to a rimmed baking sheet.

　　

Step 2

Toss pears, salt, and 1/2 cup caramel sauce in a medium bowl until pears are coated. Arrange pears over crust, leaving a 1 1/2" border, piling them up as you go. Pour any caramel sauce left in bowl over pears.

　　

Step 3

Fold crust up and over edges, overlapping as needed. Bake galette until crust is golden brown and filling is bubbling, 55–60 minutes. Whisk remaining 1 Tbsp. caramel and 1 Tbsp. hot water in a small bowl and brush over pears with a pastry brush. Let cool at least 15 minutes before cutting.