Apple Pumpkin Galette

PREP TIME 2hr


COOK TIME 2hr


SERVES 8


INGEDRIENTS

1 ½ pounds sliced peeled baking pumpkin or kabocha squash
3 large Granny Smith apples (about 1 1/2 lbs.), peeled, cored, and sliced
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
¼ teaspoon ground cloves
3 tablespoons flour
⅓ cup brown sugar
1 ½ cups sugar
2 tablespoons bourbon or whiskey
2 tablespoons coarse decorating or turbinado sugar



DIRECTIONS

1 Set dough on lightly floured surface and roll into a large round about 1/8 in. thick. Transfer to a parchment-lined baking sheet and chill until ready to fill.
2 Preheat oven to 375° with a rack on bottom rung. Lay pumpkin slices on a greased baking sheet. Roast, turning once, until tender when pierced, about 10 minutes.
3 Mix apples, spices, salt, flour, both sugars, and bourbon until evenly coated. Add pumpkin and toss just to combine.
4 Pour apple filling into center of dough, leaving a 1 1/2-in. border. Fold edges over fruit, allowing dough to pleat as you go. Dip a pastry brush in water and brush folded edges of dough. Sprinkle edges with coarse sugar.
5 Bake galette until browned and bubbling, about 1 1/4 hours. Let cool before cutting.