15
Sep

Pumpkin Pear Galette

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.

Rich Pastry Crust
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 make the crust, stir together the flour, sugar, and salt in a medium ball. Cut the butter into small pieces and drop into the bowl. Toss to coat and work the butter into flour with a pastry blender, until pieces resemble tiny peas. Add the shortening and continue cutting into the mixture until it is like breadcrumbs with some pea-sized pieces. Add water bit by bit and mix in with a fork; do not overmix. The dough should be moist enough to stick together when pressed. Wrap in plastic wrap and refrigerate for several hours. It can be stored in the refrigerator for 2 days for frozen for 1 month. *I prepared the dough in my stand mixer, following the basic method included in the manual.

To proceed with the galette, heat the oven to 425.

Roll out the dough to a 13″ circle on a lightly floured surface. Carefully transfer to a large jelly-roll pan. (I lined mine with parchment paper.)

Filling
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.

Bake for 20 minutes. Meanwhile, heat jam in the microwave for 10 seconds.
Reduce heat to 350F. Brush the crust with the jam and continue baking for 20-30 minutes, until crust is lightly browned and pears are soft when pierced.

Cool on a wire rack and then dust with confectioners’ sugar.

Indulgences
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4 Responses to “Pumpkin Pear Galette”

  1. 1

    Nunnie's Attic — September 16, 2007 @ 1:08 pm Reply

    It sounds delicious. Now forgive me, but I have never eaten or cooked an actual pumpkin. Always the packed pumpkin in the can. What do I look for and how hard is it to use fresh pumpkin? Thanks for sharing!!Love,Julie

  2. 2

    VeggieGirl — September 16, 2007 @ 11:43 pm Reply

    mmm, pumpkin and pears – I’ve never eaten the two together, but they are certainly two of my favorite pieces of produce available during the autumn months, your galette is gorgeous!

  3. 3

    Emilie — September 17, 2007 @ 5:19 am Reply

    I would have never thought to put pears and pumpkin together. I really should do something with pears, while they’re in season.Maybe you could have used pumpkin in the crust? Maybe next time..

  4. 4

    pink&cake — September 17, 2007 @ 10:47 pm Reply

    I just found your site and it’s fabulous! I’m so hungry. I’m definitely making this a favorite site to revist. Thanks for all the great information!

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