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.