This rustic pumpkin apple galette is autumn baking at its easiest. A flaky whole-grain crust wraps sweet pumpkin and apple wedges, kissed with cinnamon and lemon. Fold the edges, bake until golden, and finish with honey and a cloud of cream cheese — no pie dish required.
Ingredients
- 200 g (1 2/3 cups) whole-grain flour
- 60 g (4 tbsp) cold butter + 10 g (2 tsp) for the filling
- For the filling:
- 30 ml (2 tbsp) cold water
- 1/4 small pumpkin
- 1 apple
- 1 tsp cinnamon
- 1 tsp pine nuts
- Optional: 1 tsp honey
- 1 ball of cream cheese
Instructions
- Sift the flour and rub in the cold butter to coarse crumbs. Add the cold water, knead the dough, and refrigerate while you prepare the filling.
- Slice the pumpkin and apple into wedges. Roll out the dough and arrange the filling.
- Sprinkle with lemon juice and cinnamon, dot with butter pieces, and fold up the edges.
- Bake at 180 C (350 F) for 30 minutes. Drizzle with honey and top with a ball of cream cheese before serving.
Tips
- Keep the butter and water ice-cold so the crust turns out flaky; if the dough feels warm or sticky, chill it for 10 more minutes before rolling. Slice the pumpkin thin so it bakes through in 30 minutes.
- Fold the edges loosely — rustic galettes are meant to look free-form — and brush the rim with a little milk for extra golden color. Leftovers reheat beautifully in a hot oven for 5 minutes.
- Craving more pumpkin bakes? Try our Spiced Pumpkin Cheesecake (Light) or the Pumpkin Cinnamon Sugar Buns. For pastry technique, browse the baking guides on Allrecipes and King Arthur Baking.
Nutrition
Nutrition per 100 g: 159 kcal, protein 15 g, fat 10.3 g, carbs 19 g