Lyonnaise galette

September 12, 2007

MAKES 8 SERVINGS

1 pre-rolled pie crust (9-inch single crust)

1 cup Brie cheese, rind removed, sliced, divided

1 pear, cored and thinly sliced

� cup hazelnuts, toasted, skin removed, coarsely chopped

1/4 teaspoon black pepper, freshly ground

1 egg, beaten

2 teaspoons fresh thyme leaves

Preheat oven to 375 degrees, Unroll pie crust and place on parchment paper-lined baking sheet. Layer � cup cheese evenly on crust, leaving 2-inch edge. Arrange pear slices over cheese. Sprinkle hazelnuts over pears and top with remaining cheese. Sprinkle with pepper. Fold edges of crust toward the center, allowing to pleat naturally. Brush with egg.

Bake for 30 to 35 minutes until crust is light golden brown. Remove from oven and sprinkle with thyme. Cool 10 minutes before serving.

Hazelnut Council

Nutrition facts per serving: 148 calories, 11 g fat, 3 g saturated fat, 44 mg cholesterol, 6 g carbohydrates, 6 g protein, 136 mg sodium, 1 g fiber