½ 15-ounce package refrigerated pie dough (such as Pillsbury_
½ cup shredded sharp cheddar cheese
5 ripe Bartlett or Anjou pears, peeled, cored and cut into 1 inch slices
1 tablespoon lemon juice
1/8 teaspoon nutmeg
¼ cup packed brown sugar
2 tablespoons flour
1/3 cup sugar for caramel
Preheat oven to 400 degrees
Line jelly roll pan with foil and coat foil with cooking spray. Roll dough into an 11-inch circle, place on baking sheet. Sprinkle crust with cheese leaving a one inch border.
Combine pears, juice and nutmeg in large bowl and toss. Add brown sugar and flour and toss some more. Arrange fruit in dough leaving a two inch border. (Pears will be piled high) Fold edges of dough toward center, pressing gently to seal. Do not worry, dough will only partially cover pears. Bake at 400 for 30 minutes or until lightly browned. Cool on a wire rack or whatever.
For carmel, heat sugar in small, heavy saucepan until sugar dissolves, stirring until sugar dissolves evenly, about four minutes. Cook about one minute more until golden. Remove from heat, drizzle over cooled galette an hour or two before it is served. Apples can be used.