Sweet and savory flavors come together for a elegant Autumn galette. It’s a perfect side for the holidays or a light brunch throughout the remaining season.
There is a lot that can be said about Thanksgiving, but for me it has always been a time for gathering and gratitude.
Growing up, we always hosted Thanksgiving. I remember going each year with my mom to prepare for the holiday and leaving the store with two shopping carts. We’d spend the week preparing and even so, we still were never ready for what was to come. Yet somehow, we made it work.
My cousins and I would be off running in and out of the house all day. Music would be blasting from inside and it was too loud to talk, so everyone would just shout over each other instead. It was beautifully chaotic and equally exhausting.
Over the years, traditions have changed. The family may have gotten larger but the holidays are smaller. The past two years have definitely changed the way the holidays look around here and I’m sure they have for many of you as well. Yet, there’s a different kind of gratitude laced around my heart these days.
I look back on my childhood fondly and still hold those memories close to my heart. While some of those familiar faces are no longer with us, their memory will always live on. So, I am grateful for their company while I had it and celebrate them always.
Each year I like making something different for Thanksgiving which was my uncle’s favorite holiday. We had fresh pumpkins still so I decided to make this galette in his honor.
If you don’t have fresh pumpkins, butternut squash would be a perfect replacement. I do not recommend using pureed pumpkin for this recipe. As for the apples, you could also use pears or a combination of both.
This tart is perfect alongside a Thanksgiving feast or if you’re hosting a more scaled-down holiday brunch, it will really stand out.
To tie it all together, I seasoned it with fresh thyme, oregano, and a drizzle of maple syrup. It’s so comforting and I hope you give it a try this season!
Rest & be thankful. -H.W. Longfellow