For the dough:
✤1½ cups (180g) all-purpose flour
✤1/2 tsp salt
✤1/4 cup ice water
✤8 tbsp *very cold* butter, cut into tiny cubes
For the filling:
✤1- 15 oz can pure pumpkin pureé
✤2 apples, thinly sliced (~350g)
✤1 tsp vanilla extract
✤1/2 tsp salt
✤2 tsp pumpkin pie spice
✤2 tbsp unsalted butter, melted
✤1 tbsp unsalted butter, *COLD*, cut into tiny cubes
✤1/3 cup (64g) brown sugar
✤2 tsp lemon juice
✤1 egg, lightly beaten + 1/2 tbsp water for wash
❖For the dough: In a large mixing bowl, whisk together the flour & salt. Add the cold cubed butter and, using a pastry cutter, cut butter into the flour. Add the ice water 1 tbsp at a time and mix so the dough comes together. Form ball into a 1-2 inch tall disc, wrap in plastic and chill minimum 1 hour, preferably overnight.
❖To assemble: Preheat oven to 400°F (200°C).
❖In a medium bowl, whisk together the brown sugar, vanilla, salt & spices.
❖In a separate bowl, add the pumpkin, then add half of the brown sugar mix and half of the melted butter. Mix well and set aside.
❖Add the apple slices to the remaining sugar mix, then add remaining melted butter & the lemon juice; mix well and set aside.
❖Dust some flour on a cool, dry surface. Place dough disc on working area and roll into a 12-inch circle. Transfer to a parchment or silicone lined baking sheet and chill in fridge 15 min.
❖Using an icing spatula, spread pumpkin mix onto dough evenly, leaving a 2-inch border all around. Arrange apple slices on top of pumpkin spread. Place the 1 tbsp cold butter cubes evenly around the top. Fold over pastry dough edges towards the center, with center left exposed. Brush galette edges with the egg wash.
❖Bake 30-40 min, or until golden brown.
