Pumpkin, Red Onion and Apple Galette
Basically a free-form pie, this sweet and savory galette will have guests thinking you spent all day in the kitchen when just the opposite is true. Sliced into small triangles, the galette makes a lovely holiday appetizer or lighter after-dinner dessert. This recipe makes 6 servings.
PREP TIME
20 minutes
COOK TIME
1 hour / 0 mins
Ingredients
1 sheet store-bought pie crust
1/3 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon vanilla
1 small sugar pumpkin, peeled, seeded and sliced into 1/8" wedges
3 tart baking apples, cored and thinly sliced
1 small red onion, cut into thin slivers
3 tablespoons unsalted butter, melted
Flour, for dusting
1/3 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon vanilla
1 small sugar pumpkin, peeled, seeded and sliced into 1/8" wedges
3 tart baking apples, cored and thinly sliced
1 small red onion, cut into thin slivers
3 tablespoons unsalted butter, melted
Flour, for dusting
Directions
Add sugar, salt, spices and vanilla to a large mixing bowl and stir to combine. Carefully fold in pumpkin, apple and onion slices, making sure to leave the fruit and vegetables intact.
Dust a work surface with flour and roll out pie crust to a 12" round. Carefully place the pie crust on a large baking sheet, making sure not to distort the round shape. Arrange the filling with (clean) hands, leaving about an inch of the edge of the crust bare.
Fold the edges of the crust over the filling to form the galette. Brush filling and crust with butter; make sure to use all of the butter!
Bake in a 375 F oven for 45-55 minutes, until pie crust is browned and vegetables are soft and caramelized. Remove from oven and let sit for a few minutes before slicing and serving.
Dust a work surface with flour and roll out pie crust to a 12" round. Carefully place the pie crust on a large baking sheet, making sure not to distort the round shape. Arrange the filling with (clean) hands, leaving about an inch of the edge of the crust bare.
Fold the edges of the crust over the filling to form the galette. Brush filling and crust with butter; make sure to use all of the butter!
Bake in a 375 F oven for 45-55 minutes, until pie crust is browned and vegetables are soft and caramelized. Remove from oven and let sit for a few minutes before slicing and serving.
Looking for inspiration? Try these recipes:
Glazed Pearl Onions
Gnocchi with Fresh Cherry Tomato Sauce
Shakshuka
