pumpkin apple galette

Pumpkin Apple Galette

It is the The Battle of the Basic Autumn Foods: Pumpkin vs. Apple!

Pumpkin and pumpkin spice are both omnipresent in so many food items and non-food items, for better or for worst! (A friend of mine posted a photo of Pumpkin Spice-scented car detail spray on her Snapchat a few weeks ago, and it made me irrationally angry…) Of course, there is the most basic of pumpkin-associated culinary delights: The Pumpkin Spice Latte. As I don’t drink coffee (which, apparently, is a sin the eyes of some), I’ll let someone else gush about how much they love them.

Me? I’m an apple lover, through and through. I pick apples every fall in Connecticut or Massachusetts. I make apple pies, apple tarts, apple crisps, apple turnovers, apple sauce, you name it. Hell, even my dad has gotten into the habit of just making me an apple crisp for my birthday each October. I’ll take that over a cake any day! In my high school days, circa 1998 – 2002, I occasionally reeked of Country Apple body spray from Bath & Body Works, and I am TOTALLY okay with that.

Well, I’m a lover, not a fighter. I don’t like competition. Can’t we all just get along?!

pumpkin apple galette

I’m marrying apples and pumpkin together. Naysayers be damned! This is one delicious galette that you’ll want to eat from now through Thanksgiving. I guarantee it.

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And if you still hold a pumpkin vs. apple mentality, I’d like to think we can all agree on one thing: A buttery, flaky crust rocks.

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Pumpkin Apple Galette
(Adapted from Food52’s recipe for Autumn Apple & Pumpkin Galette)
(Serves 6)

Ingredients:

– 1 pre-made pie crust, rolled out
– 1 cup pumpkin, puréed
– 2 large tart baking apples, thinly sliced
– 2 tablespoons unsalted butter, melted and divided into two 1 tablespoon servings
– 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

Before We Get Started…

– It is optional to peel the apples; since they are finely sliced, I find that leaving the peel on does not affect the recipe much. It’s up to you!

– I am a huge lover of pre-made pie crusts! It’s my Sandra Lee-esque semi-homemade hack. (Haaa.) However, if a pre-made pie crust is simply not your jam, substitute with your favorite pie crust recipe. Roll the crust to roughly 1/8″ thickness, uniformly, and to about 11″ – 12″ inches in diameter.

Directions:

1.) Preheat oven to 400°F. Lightly grease or place parchment on a baking sheet. Set aside.

2.) In a medium bowl, whisk together brown sugar, cinnamon, salt, nutmeg, ginger, cloves, and vanilla. In a separate bowl, mix pumpkin with 1 tablespoon of the melted butter and 1/4 cup of the brown sugar mixture. Set aside.

4.) Toss apple slices and additional 1 tablespoon of melted butter with the remaining brown sugar mixture. Set aside. (…I’ve said “set aside” for these past three directions, haven’t I? Ha!)

5.) Lay pie crust in the center of the baking sheet. In the center of the dough, evenly spread the pumpkin mixture, forming a 10″ circle. Arrange the apple slices in an overlapping single layer pattern. Fold in the outer edges of the dough, over the filling, forming a 2″ crust all the way around.

6.) Place in oven and bake for 45 to 50 minutes, or until crust is golden brown and the apples are tender.

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breakfast galette bacon eggs chives

Breakfast Galette

Can I just say what a pain in the neck it has been to post lately? I have oodles of recipes in waiting, but no time to edit photos or post content. Thank goodness I went to Connecticut this weekend and have no plans this evening! This quiet time is much appreciated. I need to stick to my content calendar instead of having a social life. Ha! SUMMER GOALS: Stick to that content calendar, girl!

Moving on…

This past weekend, I went home to Connecticut to visit my parents. As the only child, the pressure is always on to make it home for birthdays and parent holidays. I have no other siblings to pawn it all off onto. (Haha.) So, off to Canaan I went for Father’s Day! I do love to cook when I’m home, namely because I have two willing recipe testers and good natural lighting. Admittedly, I tend to go the sweeter route when making breakfasts, because Papa is a sugar fiend. Cinnamon rolls and baked oatmeal pans are quite common. However, I was feeling the urge for something saltier, something savorier. Plus, the chives in my parents’ backyard were just begging to be cut and used!

fresh chives

This recipe, originally, was going to be made on puff pastry, something more akin of a breakfast tart. However, after spending an ungodly amount of money on good Gruyère, the price of puff pastry made me low-key irritated. Ha! I decided to go the galette route, because I love pre-made pie crusts. Though I advocate for making things from scratch nine times out of ten, pre-made pie crusts are my favorite “cooking crutch”. They are wonderfully versatile. I’m sure Sandra Lee would be proud.

breakfast galette bacon eggs chives

Breakfast Galette
(Serves 4)

Ingredients:

– 1 pre-made pie crust, rolled out
– 4 ounces Gruyère cheese
– 4 ounces ricotta cheese
– 8 strips bacon, cooked and drained
– 2 – 4 eggs
– Salt & pepper, to taste
– Chives, for garnish

Directions:

1.) Preheat oven to 425 °F. Lightly grease baking sheet or place parchment paper on baking sheet. Unroll and place pie crust on baking sheet. Set aside.

2.) In a large skillet, cook bacon until browned and cooked through, but not totally crisp. Place on paper towels to drain. If skillet is not large enough for all bacon, cook in batches.

3.) In a small bowl, combine Gruyère and ricotta. Season with salt and pepper, to taste. Gently spread cheese mixture in a uniform layer, leaving approximately 1″ around the outside of the dough; this will eventually be folded over to form the galette’s crust.

4.) Place bacon on top of cheese mixture, being sure it is uniformly covered. Fold edges of the dough decoratively into the galette. Use water to moisten and seal the folds of the dough, if necessary.

5.) Bake galette for 15 minutes or until edges are slightly golden. Remove from oven. Crack eggs on top of galette and return to oven for 7 – 10 minutes or until egg whites are set and yolks are soft; cook up to 12 minutes for a harder yolk. Remove from oven, garish with chives, if desired, and serve immediately.

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breakfast galette bacon eggs chives

dark chocolate strawberry galette

Dark Chocolate Strawberry Galette

Chocolate and strawberries, like milk and cookies or Sprite and Chinese food (well, if you’re me), are a flavor match made in heaven. I still very fondly remember eating chocolate-covered strawberries at my grandmother’s house when I was little, a favorite dessert of mine and a real treat to eat. Being young and unable to understand most basic cooking concepts, I was quite unsure how Mamie actually got the chocolate on the strawberries. My only concept of melted chocolate as a tyke was the chocolate that I squirted into my milk from the Hershey’s squeeze bottle. How would that stick to a strawberry? Years later, I discovered the finer art of melting semi-sweet chocolate, perhaps with a splash of cream, to make a luscious dip worthy of dipping a juicy strawberry or two into.

chocolate ganache

However, as a gal that loves a good slice of pastry and as a gal that loves a chocolate-covered strawberry, why not marry both desserts into something satisfying, yet light, yet indulgent?

dark chocolate strawberry galette

I love a good galette. It’s quickly become one of my favorite go-to desserts. Occasionally, a vegetable-filled galette makes for an excellent quick dinner, as well. Admittedly, though I like making my own pastry crusts with simple ingredients, I can not lie: buying a pre-made pie crust is a godsend when it comes to my galette making. I am not ashamed! It saves so much time, especially when the end goal is getting it from creation to your mouth in as little time as possible.

dark chocolate strawberry galette

Could I eat one of these a day? More than likely. Don’t tempt me.

dark chocolate strawberry galette

Dark Chocolate Strawberry Galette
(Serves 4 – 6)

Ingredients:

– 1 pre-made pie crust, rolled out
– 3 cups strawberries, hulled and sliced
– 3 ounces dark chocolate, roughly chopped (I prefer Ghirardelli 60% Cacao Bittersweet baking chocolate)
– 1/4 cup heavy cream
– 2 tablespoons sugar
– 2 teaspoons cornstarch

Before We Get Started…

– If a pre-made pie crust is simply not your jam, substitute with your favorite pie crust recipe. Roll the crust to roughly 1/8″ thickness, uniformly, and to about 11″ – 12″ inches in diameter.

Directions:

1.) Preheat oven to 425 °F.

2.) In a heavy-bottomed medium sauce pan, bring heavy cream to a boil over medium heat. Remove from heat and add chocolate. Wait approximately 1 minute before whisking; whisk until combined.

3.) Lightly grease baking sheet or place parchment paper on baking sheet. Place pie crust on baking sheet. On pie crust, spread chocolate in a uniform layer, leaving approximately 1″ around the outside of the dough; this will eventually be folded over to form the galette’s crust.

4.) Spoon strawberries on top of the chocolate layer, leaving approximately 1/2″ between the strawberries and the edge of the chocolate layer.

5.) Fold edges of the dough decoratively into the galette. Use water to moisten and seal the folds of the dough, if necessary. Lightly moisten edges of dough and sprinkle with sugar, if preferred.

6.) Bake for approximately 20 minutes. Remove from oven to cool slightly. Serve hot or at room temperature.