Ingredients
The pastry
- 200 grams (7 ounces) all-purpose flour
- Pinch of baking powder
- Pinch of salt
- 45 grams (1.6 ounces) granulated sugar
- 200 grams (7 ounces) cottage cheese (5% fat)
- 120 grams (4.2 ounces) unsalted butter (82.5%)
- 1 large egg
The filling
- 200 grams (7 ounces) peeled apples
- 60 grams (2.1 ounces) peeled pumpkin
- 10 grams (0.35 ounces) vanilla sugar
- 0.33 teaspoon ground cinnamon
- 20 grams (0.7 ounces) brown sugar
- 2 pinches sesame seeds
- 2 egg yolks for greasing
Equipment
- Mixing Bowl
Choose a large bowl to comfortably mix all your ingredients without spilling.
- Rolling Pin
A sturdy rolling pin ensures you can roll out the pastry dough evenly.
- Baking Sheet
Line it with parchment paper for easy cleanup and to prevent the galette from sticking.
- Pastry Brush
Essential for brushing egg yolk on the pastry for that perfect golden crust.
- Oven
Preheat to 356°F (180°C) to achieve the perfect bake (remember, precision is key!).
Instructions
Step 1
Pro Tip: Ensuring all the ingredients are cold helps achieve a flaky pastry!
Combine the flour, baking powder, salt, sugar, cottage cheese, and butter in a bowl. Mix until the dough forms coarse crumbs. Then, add the egg and mix until a cohesive dough forms. Place the pastry in the fridge for 30 minutes to chill.Hint: Do not increase the amount of flour to keep the right texture.
Step 2
Pro Tip: Consistent slices help the filling cook evenly.
Cut the apples and pumpkin into slices. In a small bowl, combine the vanilla sugar, cinnamon, and brown sugar. Place the apple and pumpkin slices on the rolled-out pastry and sprinkle the cinnamon mixture over them. Then, sprinkle the sesame seeds on top. Roll up the edges of the pastry to form a border. Hint: You can use parchment paper to help roll the edges. Brush the edges with one egg yolk.
Step 3
Pro Tip: Brushing the pastry with egg yolk gives it a beautiful golden color.
Preheat your oven to 356°F (180°C). Bake the galette for 25 minutes. Remove it from the oven and brush the entire galette with the remaining yolk. Return the galette to the oven and bake for an additional 10 minutes. Hint: Let it cool slightly before serving to allow the filling to set.
Servings
🍏🍂 This Apple-Pumpkin Galette pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream on the side. The warm, flaky pastry combined with the cool creaminess is simply to die for! 🍦
🏡 Serve it at a cozy autumn brunch alongside some hot apple cider or spiced latte. The inviting aromas will make everyone feel right at home. ☕
🍴 For a more elegant presentation, dust the galette lightly with powdered sugar or drizzle with a bit of caramel sauce before serving. Your guests won't be able to resist! ✨
💡 Pro tip: If you want to bring a bit of crunch and nutty flavor, scatter some chopped walnuts or pecans over the filling before baking. 🥧
Variations
🌾 Gluten-Free Variation: Swap the all-purpose flour with a gluten-free flour blend that works well for pastries. Make sure all other ingredients (like baking powder) are certified gluten-free.
🌱 Vegan Variation: Replace the butter with vegan butter/margarine and use flaxseed or chia seed gel (1 tbsp ground seeds + 3 tbsp water) as an egg substitute. Opt for a dairy-free version of cottage cheese, such as a cashew-based one, to keep the pastry rich and creamy.
✨ With these simple tweaks, you can enjoy this delightful galette even if you're on a gluten-free or vegan diet! 🌟
Faq
- How do I keep my pastry dough from sticking to the rolling pin?
Lightly dust your rolling pin and work surface with flour to keep the dough from sticking and ensure a smooth roll-out.
- Can I use other fruits for the filling?
Absolutely! Pears, peaches, or even berries can be great substitutes. Just adjust the sugar content accordingly.
- What's the secret to a crispy crust?
Make sure all your ingredients are cold and don't overwork the dough. Chilling the dough before baking also helps achieve that perfect crisp.
- How do I store the leftover galette?
Wrap it tightly in plastic wrap and store in the refrigerator. Reheat in the oven to maintain its crispiness before serving.
- Can I make the dough ahead of time?
Yes, you can make the dough up to 2 days in advance and keep it in the refrigerator or freeze it for up to 1 month.
- What's the ideal thickness for rolling out the pastry?
Roll out the dough to about 1/8-inch thickness for the perfect balance of flakiness and sturdiness to hold the filling.
