Here’s another selection from my current favorite cookbook, Pumpkin. The sugar pumpkin I cut up for my creamy shrimp and rice went quite a long way, so I wanted to make a Rosh Hashana dessert to use up some more of it. A galette, or rustic tart, is a wonderful, lighter dessert and this one was abundant in fall flavor. A delicately sweet pastry dough formed the base, and was topped with an autumn-spiced pumpkin puree, grated fresh pumpkin, and hearty sliced pears. There was a unanimous agreement on the success of the crust, it had a perfect flaky texture and light buttery taste with a hint of sweetness. The spiced pumpkin puree created a wonderful contrast. The only thing I would change about this recipe is that I think the fresh pumpkin was quite under-utilized in grated form. First of all, it just wasn’t so visually appealing, and second of all, the taste was rather hidden. If I get a chance to make this again, I would cut the pumpkin into chunks and combine with the sliced pears – I think it would both look and taste even better. Also, I recommend serving warm. We first enjoyed it when cooled thoroughly and later heated up the leftovers; it was better the second time around. I’m sure it would be delicious with some fresh whipped cream too. I certainly hope I have the chance to make another galette soon, as it’s wonderfully easy and simple yet impressive.
1 cup AP flour
1 tsp sugar
1/2 tsp salt
6 tbsp butter
2 tbsp shortening
1/4-1/3 cup ice water
To proceed with the galette, heat the oven to 425.
6 tbsp canned unsweetened pumpkin
2 tbsp brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 lb fresh pumpkin, seeds and fibers removed, peeled and grated
2 large ripe Bartlett pears, peeled, cored, and cut into 1″ slices
1/4 cup sugar
1 tsp freshly squeezed lemon juice
1 tsp grated lemon zest
1 tbsp apricot jam
2 tbsp confectioners’ sugar
Combine canned pumpkin with brown sugar and spices in a small saucepan and cook over low heart for about 5 minutes, until pumpkin loses some of its moisture. Stir frequently and cool slightly.
Leaving 1.5″ border around edge, spread pumpkin mixture in a circle over the center of the dough.
Scatter the grated pumpkin over the puree.
Combine pears with granulates sugar, lemon juice, and lemon zest in a medium bowl. Pile them on top of pumpkin and fold the edge of the dough around the filling.
Cool on a wire rack and then dust with confectioners’ sugar.