Pear, Dried-Cherry and Almond Galette

Ingredients

• 1 17.3-oz. box frozen puff pastry (2 sheets), thawed
• 1/3 cup dried cherries
• 1/4 cup sliced almonds
• 1/4 teaspoon almond extract
• 2 large eggs
• 2 ripe but firm Bosc pears (about 1 1/4 lb.), peeled, cored, halved, sliced crosswise 1/4-inch thick
• 2 tablespoons all-purpose flour
• 3 1/2 ounces almond paste, cut into small pieces
• 3 tablespoons unsalted butter, at room temperature
• 5 tablespoons sugar

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• Prep Time
• 0 hours 20 minutes
• Yield
• Serves 8