Pumpkin Apple Garam Masala Manchego Galette
After reviewing this recipe over four years later, I’ve decided it might just be one of my favorites of all time.
Sometimes I really do feel like Goldilocks.
Everything has to be just perfect for my palate.
I once read that creating such standards for anything (even food) sets us up for unhappiness.
I disagree. ONLY in terms of food – I’ll take perfection any day, as long as I’m the chef.
Just sweet enough, but not too sweet.
Just enough salt, but not too much.
A hint of spicy and a pinch of tang, even a tad bitter, with ample aromatics.
Plenty of texture and crunch – enough to munch and munch.
And, always sharp cheese – that falls into its own category.
Thus, we have a seasonal fall pumpkin spice – sweet, but mostly savory – and full of crunch and sharp cheese – Pumpkin Apple Garam Masala Manchego Galette.
Pumpkin Apple Garam Masala Manchego Galette
Crust:
8 Tbs. cold butter, cubed into 1″ pieces
2 cups all-purpose flour
1 large egg
1 Tbs. apple cider vinegar
2-3 Tbs. ice water
Preheat the oven to 425 degrees.
Combine all the ingredients, except for the water, in the bowl of a food processor.
Pulse until crumbly.
Drizzle in the water and pulse until beady and doughy.
Transfer the dough beads to parchment paper and form into a disc.
Top with another sheet of parchment and roll out into a rough 11″ round circle.
Place on top (on the parchment) of a cookie sheet.
Apple Pumpkin Filling:
2 Tbs. butter
1 Fuji apple, thinly sliced
1 1/2 cups canned pumpkin
2 1/2 tsp. garam masala powder
1/4 tsp. sea salt
8 oz. Manchego cheese, thinly sliced
1/4 cup roasted salted pumpkin seeds (pepitas)
In a small skillet, melt the butter over low heat.
Add the apple, pumpkin, spices, and salt.
Stir and sauté until the apple is soft and golden brown.
Transfer to the rolled-out pie crust.
Top with thinly sliced cheese and fold over the edges.
Top with sea salt and pumpkin seeds.
Bake for 25-30 minutes, until the crust is golden-brown and the cheese is bubbly.
Cool for several hours.
Slice and serve at room temperature or slightly warmed.
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