Pumpkin and Apple Galette

Make the basic galette/pie dough:
Whisk together flour and salt in a large mixing bowl. Add cubed butter and toss with your hands to cut. Squish the butter cubes in your fingers into pieces roughly the size of walnut halves.

Add water a few tablespoons at-a-time and mix with your hands so that the dough comes together. Form ball into a 1-2"H disk.

Wrap the disk in plastic and chill for a minimum of an hour, or preferably overnight.


Make the pumpkin and apple galette:
Preheat oven to 400°F.

In a medium bowl whisk together brown sugar, salt, spices, and vanilla extract. Add half of this mixture, and half of the melted butter into the pumpkin and mix. Set pumpkin mixture aside.

Add the other half of this mixture, flour, and remaining melted butter to your thinly sliced apples and toss to coat. Sprinkle lemon juice, toss again. Set apple mixture aside.

Dust flour on a cool, dry surface for rolling out dough. Retrieve basic galette dough from refrigerator after sufficiently chilled (for a minimum of 1 hour). Using a rolling pin, press and roll the dough disc from the middle to both ends, eventually shaping it into rough circle (approximately 12” in diameter). Transfer to a large parchment lined baking sheet.


Using an icing spatula or butter knife carefully spread the pumpkin mixture in a circle leaving approximately a 2” allowance from the dough’s edge. On top of the pumpkin mixture arrange the apple slices in a decorative pattern of concentric circles. If desired, sprinkle chopped pecans over the filling. Disperse chilled butter cubes over filling as well.

Fold over pastry dough edges towards the center of the galette while leaving most of the filling showing. Brush these edges with beaten egg and sprinkle with turbinado sugar.

Bake for 30-40 minutes, or until golden brown. Timing will depend on thickness of the galette.

Serve warm.

For the basic galette/pie dough:
Stay COLD
It is important that all ingredients remain cold. If your fingers warm and melt the butter at any time, place the whole mix in the freezer for 10 minutes to re-chill. Some cooks like to chill the rolled out crust once on a baking sheet or even the fully prepared galette prior to baking.

Don’t OVERHYDRATE
This will make your dough very sticky when it’s time to roll it out. Ideally your dough ball won’t be as uniformly moistened as something like cookie dough batter. Instead the dough ball might feel like it could come apart as you’re wrapping it in cellophane.

Make AHEAD
You can double wrap your dough ball and freeze for a few days. You can put it in a freezer bag or aluminum foil for extra protection.