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Toffee pear galettes
- 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)
- crme frache , 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
Directions:View on BBC Good Food
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