Rustic Pear and Walnut Galette

Preheat oven to 400° F. Bring pie crust dough to room temperature (about 15 minutes). Unroll onto a parchment-lined baking sheet.

Stir together ricotta, vanilla extract and cinnamon in a medium bowl. Spread onto pie crust, leaving a 1 1/2 inch border of dough around the edges.

Place pear slices on top of ricotta, in a circular, slightly overlapping pattern, beginning in the center of the crust. Drizzle caramel over the pears, covering as much as possible.

Fold in the dough around the edges and pinch lightly to seal and form a shell.

Bake galette for 20 minutes, then sprinkle with walnuts. Bake another 15 minutes more or until fruit is tender and crust is lightly browned; let cool.

Slice and serve on small dessert plates or in bowls topped with vanilla bean ice cream additional caramel topping, if desired.

NOTE: Galette is easier to slice when fully cooled. May be prepared 1 day ahead and stored in the refrigerator before slicing.