Q1: What exactly is a "galette"?

A galette is a French term for a rustic, free-form tart that is baked directly on a baking sheet instead of in a pie pan. It is made with a single layer of pastry dough that is rolled out, topped with a sweet or savory filling in the center, and then the edges of the dough are simply folded up and over the filling. It is much more forgiving and easier to make than a traditional, double-crust pie.

Q2: How do I keep my galette from getting a soggy bottom?

This recipe has two brilliant, built-in secrets to prevent a soggy bottom! First, the rich, creamy pumpkin filling acts as a delicious, protective barrier between the juicy apples and the bottom crust. Second, the recipe smartly has you bake the galette on a baking sheet that has been preheated in the hot oven. This blasts the bottom of the crust with heat, helping it to crisp up immediately.

Q3: Can I make this ahead of time for a party?

A galette is at its absolute crispiest and best when it is served on the day it is baked. The best make-ahead method is to prepare the components separately and store them as directed in the "Make-Ahead Tips" section above. This allows you to do a quick, 10-minute assembly on the day of your event, which will give you the best, freshest result.

Q4: What are the best apples to use for a galette?

For a galette, you want to use a firm baking apple that will hold its shape during baking and not turn into a mushy applesauce or release too much liquid. A firm, sweet apple like a Braeburn, Empire, or Golden Delicious , as the recipe suggests, is a fantastic choice for this recipe.

Q5: Can I use a store-bought pie crust for this recipe?

Yes, for a convenient shortcut, you can absolutely use a high-quality, all-butter, store-bought refrigerated pie crust .

The Best Rustic Apple Pumpkin Galette

The Best Rustic Apple-Pumpkin Galette

A rustic, free-form tart (a galette) that combines the classic fall flavors of apple and pumpkin. The recipe features a homemade pie crust with finely ground pecans mixed into the dough for a nutty flavor. This crust is spread with a creamy, spiced pumpkin custard filling, then topped with a decorative arrangement of thinly sliced apples. The edges of the dough are folded over the filling and brushed with an egg wash before being baked until golden. The finished galette is brushed with a simple apricot jam glaze.

Author: Evelyn
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 3 hours 5 minutes (includes chilling and cooling)
Yield: 6-8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Crust:
1 1/4 cups all-purpose flour, plus more for dusting
1/4 cup chopped pecans
3 tablespoons granulated sugar
2 tablespoons cold vegetable shortening
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cut into small pieces
1 large egg, lightly beaten
1 to 2 tablespoons ice water
For the Filling:
1/2 cup canned pure pumpkin
3 tablespoons sour cream
1/4 cup granulated sugar
1 large egg yolk, plus 1 beaten egg for brushing
1 teaspoon all-purpose flour
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of ground cloves
Pinch of salt
2 crisp apples (such as Braeburn or Golden Delicious)
2 teaspoons fresh lemon juice
Turbinado sugar, for sprinkling
1 tablespoon unsalted butter, cut into small pieces
1 tablespoon apricot jam

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Instructions

Make the Crust: In a food processor, pulse the flour, pecans, granulated sugar, shortening, and salt. Add the butter and pulse until pea-sized pieces form. Add 1 beaten egg and 1 tablespoon of cold water; pulse until the dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 1 hour.
Make the Filling: In a large bowl, whisk together the pumpkin puree, sour cream, 2 tablespoons of granulated sugar, the egg yolk, flour, vanilla, and spices until smooth.
Peel, core, and thinly slice the apples. In a separate bowl, toss the apple slices with the remaining 2 tablespoons of granulated sugar and the lemon juice.
Assemble the Galette: Preheat the oven to 400°F and place a baking sheet on the bottom oven rack.
On a floured piece of parchment paper, roll the chilled dough into a 12-inch round. Transfer the parchment and dough to another baking sheet.
Spread the pumpkin mixture over the center of the dough, leaving a 2-inch border. Arrange the apple slices in concentric circles on top.
Fold the edges of the dough up and over the filling, pleating as needed, to create a rustic border. Refrigerate the assembled galette for at least 30 minutes.
Bake and Finish: Brush the crust with the remaining beaten egg and sprinkle with turbinado sugar. Dot the apple filling with small pieces of butter.
Place the galette (on its baking sheet) directly on top of the hot baking sheet in the oven. Bake for 25 to 30 minutes, until the crust is golden.
In a small bowl, whisk the apricot jam with 1 teaspoon of water. Brush this glaze over the hot apples. Sprinkle with more chopped pecans.
Let the galette cool slightly before serving.

Notes

This pie requires multiple chilling steps for the dough, which is key to a flaky, tender crust and helps the galette hold its shape.
Baking the galette on a preheated baking sheet helps to ensure a crisp bottom crust.
The filling is a unique combination of a creamy pumpkin custard base topped with fresh apple slices.

Nutrition

Serving Size: 1/8 of galette
Calories: 400-480
Sugar: 25-35 g
Sodium: 200-250 mg
Fat: 25-32 g
Saturated Fat: 14-18 g
Trans Fat: 0 g
Carbohydrates: 40-50 g
Fiber: 3-5 g
Protein: 5-7 g
Cholesterol: 90-110 mg

Find it online: https://cookupjoy.com/apple-pumpkin-galette/