Pumpkin and Apple Galette

a pastry recipe
ingredients
FOR THE GALETTE DOUGH (1 GALETTE)
1½ cups all purpose flour
½ tsp salt
8 tbsp butter (frozen), cut into dice-sized cubes
¼ cup ice water
FOR THE PUMPKIN + APPLE GALETTE FILLING
15 oz pure pumpkin puree
2 apples, thinly sliced (suggested: Braeburn, Honeycrisp, or Jonagold)
1 tsp vanilla extract
2 tbsp unsalted butter melted
1 tbsp unsalted butter (chilled), very small cubes
⅓ cups brown sugar, firmly packed
1 tsp all purpose flour
2 tsp lemon juice
1 tsp cinnamon, ground
¼ tsp allspice, ground
¼ tsp nutmeg, ground
¼ tsp ginger root, ground
⅛ tsp cloves, ground
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2 tsp pumpkin pie spice (alternative to other spices)
Pumpkin and Apple Galette
a pastry recipe
a little bit about the recipe
Make a galette that combines the fall-time requisite pumpkin and, of course, pumpkin pie spice with the sweet, caramel-like flavor of cooked apples. This recipe uses a thin layer of pumpkin puree spiced with cinnamon, ginger, nutmeg, cloves, and allspice for that pumpkin pie spice flair. It is then topped by a thin layer of sliced sugar and spice coated apples. The marriage of these two flavors delivers a worthwhile mash up of texture and taste that makes the pairing seem natural, if not fated.
PREP | 1 H
COOK | 40 M
INACTIVE | 1 H
TOTAL | 2 H 40 M
6 SERVINGS | 1 GALETTE
PRINT RECIPE
directions
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.
tips
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.
ingredients in recipe
4.9
cassia
ground
Ground cassia cinnamon's spicy, warm flavor and aroma star in many homespun fall and winter recipes. Cassia is dominant variety of cinnamon in America.
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2 oz - JAR$8
2 oz - REFILL$7
8 oz - REFILL$24
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4.9
ground
Ground allspice is highly aromatic and even more pungent than its whole counterpart. As its name suggests it is redolent of a mix of spices including clove, cinnamon, nutmeg and juniper.
TRY ME - SAMPLE$0.75
2 oz - JAR$8
2 oz - REFILL$7
8 oz - REFILL$19
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4.9
ground
Nutmeg has a warm, sweet, slightly pungent aroma and taste. Ground nutmeg is a clumpy, light colored, orange-brown powder.
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2 oz - JAR$6
8 oz - REFILL$14
2 oz - REFILL$5
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4.8
ground
Dried ground ginger is an aromatic and pungent spice with citrusy, even woodsy, notes. Used in baked goods and ginger-flavored favs.
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1.6 oz - JAR$6
1.6 oz - REFILL$5
6 oz - REFILL$13
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4.9
ground
Freshly ground cloves yield a rich chocolatey brown powder with an intense aroma and a powerful warming flavor.
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2 oz - REFILL$7
TRY ME - SAMPLE $0.75