An only slightly-sweet galette we want to make for dessert and eat for breakfast the next day.

Ingredients

  • 1/3 cup firmly packed brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 teaspoon vanilla
  • 1 cup canned pumpkin
  • 2 tablespoons unsalted butter, melted
  • 3-4 tart baking apples, cored and thinly sliced
  • 1/4 cup dried sweetened cranberries
  • crust
  • 3/4 cup white flour
  • 1/2 cup whole wheat flour
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup unsalted butter, cut into chunks and chilled
  • 1/3 to 1/2 cups ice water
  • 1 egg, beaten

Directions

  1. Preheat oven to 400ª F.
  2. In a medium bowl, whisk together brown sugar, cinnamon, salt, nutmeg, ginger, cloves, and vanilla.
  3. Mix 1/4 cup of the brown sugar mixture into the pumpkin along with 1 tablespoon of the melted butter and set aside.
  4. Toss apple slices, cranberries, and remaining butter with the remaining spices and set aside.
  5. Using a food processor or pastry blender, mix flours, sugar, salt, cinnamon, and cut in butter until small peas form. Slowly add ice water until the dough begins to clump.
  6. On a floured surface, roll the dough into a 12" disc.
  7. In the center of the dough, spread the pumpkin mixture forming a 10" circle.
  8. Arrange the apple slices in an overlapping single layer pattern on top of the pumpkin.
  9. Fold in the outer edges of the dough, over the filling, forming a 2" crust all the way around.
  10. Brush the crust with the beaten egg and bake for 45 to 50 minutes, or until golden brown.