Autumn Apple and Pumpkin Galette

Last weekend I made this galette to accompany my pork and gratin and it was delicious! I have to admit I didn’t make the crust myself but I have included it in the recipe in case anyone would like too! Definitely a great desert for Autumn!


For the 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

For the crust

3/4 cups white flour
1/2 cup whole wheat flour
1 1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup unsalted butter, cut into chunks and chilled
1/3 to 1/2cup ice water
1egg, beaten
3-4 tart baking apples, cored and thinly sliced
1/4 cup dried sweetened cranberries

Preheat oven to 400ª F.
In a medium bowl, whisk together brown sugar, cinnamon, salt, nutmeg, ginger, cloves, and vanilla.
Mix 1/4 cup of the brown sugar mixture into the pumpkin along with 1 tablespoon of the melted butter and set aside.
Toss apple slices, cranberries, and remaining butter with the remaining spices and set aside.
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.
On a floured surface, roll the dough into a 12″ disc.
In the center of the dough, spread the pumpkin mixture forming a 10″ circle.
Arrange the apple slices in an overlapping single layer pattern on top of the pumpkin.
Fold in the outer edges of the dough, over the filling, forming a 2″ crust all the way around.
Brush the crust with the beaten egg and bake for 45 to 50 minutes, or until golden brown.


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