Autumn Apple and Pumpkin Galette

By • October 30, 2013 • 13 Comments

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Author Notes: I write a food blog, A Local Choice, where I travel to a destination within 100 miles of Columbus, Ohio, focus on an ingredient they are growing or producing, and write a recipe based off that ingredient. A recent trip brought me to a u-pick apple farm. I knew I wanted to create something for fall that combined the flavors of apple with pumpkin. I have always loved the rustic nature of a galette or free-formed tart and thought this would be a perfect dessert for Thanksgiving or just because. It was delicious warm from the oven and also cold straight out of the refrigerator! A Local Choice

Food52 Review: WHO: A Local Choice is a new Food52-er with a local food blog and a mission.
WHAT: An only slightly-sweet galette we want to make for dessert and eat for breakfast the next day.
HOW: Slice some apples, make a spice mixture, and do the galette thing.
WHY WE LOVE IT: We love this dessert for how it combines two of Thanksgiving classic flavors while keeping everything in sync, and not at all cloying. Taste it, and you'll think pumpkin and apple were born to be together, too.
A&M

Serves 6 to 8

Filling

  • 1/3 cup firmly packed brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 teaspoon vanilla
  • 1 cup canned pumpkin
  • 2 tablespoons unsalted butter, melted
  • 3-4 tart baking apples, cored and thinly sliced
  • 1/4 cup dried sweetened cranberries

Crust

  • 3/4 cup white flour
  • 1/2 cup whole wheat flour
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup unsalted butter, cut into chunks and chilled
  • 1/3 to 1/2 cups ice water
  • 1 egg, beaten
  1. Preheat oven to 400ª F.
  2. In a medium bowl, whisk together brown sugar, cinnamon, salt, nutmeg, ginger, cloves, and vanilla.
  3. Mix 1/4 cup of the brown sugar mixture into the pumpkin along with 1 tablespoon of the melted butter and set aside.
  4. Toss apple slices, cranberries, and remaining butter with the remaining spices and set aside.
  5. Using a food processor or pastry blender, mix flours, sugar, salt, cinnamon, and cut in butter until small peas form. Slowly add ice water until the dough begins to clump.
  6. On a floured surface, roll the dough into a 12" disc.
  7. In the center of the dough, spread the pumpkin mixture forming a 10" circle.
  8. Arrange the apple slices in an overlapping single layer pattern on top of the pumpkin.
  9. Fold in the outer edges of the dough, over the filling, forming a 2" crust all the way around.
  10. Brush the crust with the beaten egg and bake for 45 to 50 minutes, or until golden brown.
Jump to Comments (13)

Comments (13) Questions (2)

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Stringio

2 days ago Leslie Svanevik

This recipe tasted good and I love the combination of apple and pumpkin. I had a few issues with the proportions as written: I used three baking apples, and had way more than I needed, even when doing a double layer. Likewise, the pumpkin layer seemed way more than was needed; I was able to spread a thick layer on the crust, and still had at least a quarter of the mixture left. The crust seemed a bit bland. I'll experiment using this flavor combination.

Stringio

2 days ago Moni

Leslie, I thought it was just me but I had quite a bit of pumpkin left over too. I only used 2 apples since that's all I had available which was just right so I am sure 3 apples would have been too much. I used my own simple pie dough recipe (From Chow) so I can't comment on the taste of the crust but it was perfect for the galette - flavorful with the addition of cinnamon, flaky and buttery yumminess!

Stringio

4 days ago Moni

I made this tonight for the Patriots football game and it was a success just like the game! Truly a taste of Autumn. I used my own dough recipe which is much simpler and added the cinnamon.

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10 months ago Ceramic

Made this for a holiday dinner last night-- everyone gobbled it up. The pumpkin flavor was quite subtle. Transferring the galette from the baking sheet to the serving plate was hard to do without breaking the crust, even though the baking sheet was rimless and I baked it on a layer of aluminum foil. I recommend generously greasing the baking sheet before hand, or better, baking it on the bottom of a springform pan, which will make it easy to move to a plate.

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10 months ago Waverly

Your galette looks wonderful. Congratulations!

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11 months ago kate h

I made this for a test run before Thanksgiving and loved it! I did use my own crust recipe and subbed 3/4 cup fresh cranberries for the dried. It looked beautiful and was a delicious combination of Fall flavors.

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11 months ago foxeslovelemons

Congrats, A Local Choice! I love the rustic nature of galettes, and this is beautiful. Also - I'm really digging the concept behind your blog. I'm in Michigan, and there's so much great local stuff in our part of the country!

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11 months ago A Local Choice

Thank you @foxeslovelemons for checking out my blog...I hope your holiday includes lots of homemade desserts!

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11 months ago Midge

Love this. Big congrats!

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11 months ago Bevi

Congrats! This looks beautiful.

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11 months ago aargersi

Abbie is a trusted source on General Cooking.

Hurrah! I love this thing and am so happy to see it here!

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11 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Congratulations, what a beautiful galette, sounds really delicious.

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11 months ago aargersi

Abbie is a trusted source on General Cooking.

Made it. Loved it. Ate it right up!!!