Fresh Apple Pumpkin Galette

A galette is France's free-form tart, folded by hand so the pastry edges cradle the filling without a pan. Fresh pumpkin and tart apples meet cinnamon and cardamom in this rustic autumn dessert.

Serves 6 · 35 min prep · 40 min cook

Estimate for one serving

• 312 cal
• 4g protein
• 42g carbs
• 15g fat
• 3g fiber

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Ingredients

• 1 1/4 cups all-purpose flour
• 2 tbsp plus 3 tbsp granulated sugar
• 1/2 tsp kosher salt
• 1/2 cup cubed cold unsalted butter
• 3 to 4 tbsp ice water
• 1 1/2 cups thin half-moons fresh pumpkin
• 2 medium tart baking apples
• 1 tbsp fresh lemon juice
• 3 tbsp light brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1 tbsp cornstarch
• 1 beaten for wash egg
• 1 tbsp for sprinkling coarse sugar
• 2 tbsp optional glaze apricot jam

Instructions

1. 1In a bowl stir together the flour, granulated sugar, and salt. Cut in the cold butter with a pastry blender or fingertips until the mixture resembles coarse crumbs with some pea-sized bits remaining.
2. 2Drizzle in ice water one tablespoon at a time, tossing with a fork until the dough just holds together when squeezed; do not overwork.
3. 3Pat the dough into a disk, wrap, and chill at least 30 minutes so the butter firms and the pastry stays flaky.
4. 4Meanwhile peel and thinly slice the pumpkin into half-moons about ⅛-inch thick. Core and thinly slice the apples; toss both fruits with lemon juice, the remaining granulated sugar, brown sugar, cinnamon, cardamom, and cornstarch until coated.
5. 5Preheat the oven to 400°F and line a sheet pan with parchment.
6. 6On a lightly floured surface roll the chilled dough into a rough 12-inch circle about ⅛-inch thick; transfer it carefully to the prepared pan.
7. 7Pile the seasoned pumpkin and apple mixture in the center, leaving a 2-inch border all around; the fruit should mound slightly but stay compact.
8. 8Fold the bare border of dough up and over the fruit in casual overlapping pleats, leaving the center open so steam escapes and the filling caramelizes.
9. 9Brush the folded crust with the beaten egg and sprinkle generously with coarse sugar for sparkle and crunch.
10. 10Bake 35 to 40 minutes until the crust is deep golden brown and the fruit juices are bubbling thickly in the center.
11. 11If using the optional glaze, warm the apricot jam with a splash of water and brush it lightly over the hot fruit for shine.
12. 12Cool the galette on the pan at least 15 minutes so the juices set, then slide onto a board and cut into wedges.
13. 13Serve warm or at room temperature.