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!
Roasted Pumpkin & Apple Galette
- Prep Time: 15 minutes
- Inactive Prep Time: 2 hours
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 slices 1x
- Category: Side Dish
- Cuisine: American
Ingredients
For the crust:
- 1 1/2 cups AP flour
- 2 teaspoons kosher salt
- 4 tablespoons chilled butter, cubed
- 2 tablespoons shortening
- 1/4 cup ice water
- 1 egg, lightly beaten for brushing
For the filling:
- 1 small fresh pumpkin (or butternut squash)
- 4 small red apples, sliced and cubed
- 5 cloves garlic, with the skin on
- 1 large sweet onion, sliced thin
- 1 teaspoon sugar
- 2 sprigs refresh thyme, minced
- 2 sprigs fresh oregano, minced
- Kosher salt, to taste
- Fresh black pepper, to taste
- 1 tablespoon pure maple syrup
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
Instructions
For the crust:
- In the bowl of a food processor, combine flour, salt, butter, and shortening. Pulse until the consistency is sandy. Add iced water and pulse again until a soft dough comes together. Shape into a disk, wrap in clingfilm or wax paper and refrigerate for about 2 hours.
For the filling:
- Preheat oven to 425 degrees F.
- Place the fresh pumpkin or squash in a baking pan and roast for about 15 minutes until slightly softened. This will make it easy to cut into the pumpkin.
- Slice the pumpkin in half, scoop out the seeds (roast for toasted pumpkin seeds!), divide the halves into quarters. Peel back the skin and cube.
- Toss the pumpkin into a bowl with the apples, the herbs and seasonings, garlic cloves, and a drizzle of olive oil. Toss until everything is coated. Lay out on a parchment lined baking sheet and roast for 20 minutes until the pumpkin is a deep golden color.
- In the meantime, in a cast iron pan, caramelize the onion with a teaspoon of sugar.
Assembly & Baking:
- Lower the oven temperature to 400 degrees F.
- On a well-floured surface, roll out the dough into a 12-inch round circle. Spoon the caramelized onion evenly over the dough, leaving a 1 1/2-inch border.
- Then spread the roasted pumpkin and apple on top the onion layer. Gently fold the pastry over the filling, pleating to hold it in. Sprinkle with the grated cheese and a tablespoon of maple syrup.
- Brush the dough with a lightly beaten egg and bake for 30-35 minutes until the galette is golden.
- Remove and let cool slightly before serving. Enjoy!
Rest & be thankful. -H.W. Longfellow
1
Clare says
Oh wow this sounds and looks incredible, definitely one to try this weekend thanks