Apple and Pumpkin Galette

Ingredients:

Dough

• 1.25 cups flour, plus extra for dusting
• 0.25 cup chopped pecans, plus extra for sprinkling
• 3 tbsp. granulated sugar
• 2 tablespoons cold margarine
• 0.5 tsp salt
• 4 tbsp butter, cut into pieces
• 1 large egg, lightly beaten

Filling

• 0.5 tbsp. pumpkin puree
• 3 tbsp sour cream
• 0.25 cups granulated sugar
• 1 large egg yolk and 1 beaten egg
• 1 teaspoon flour
• 0.5 tsp vanilla extract
• 0.25 tsp ground cinnamon
• 0.25 tsp ground ginger
• A pinch of ground cloves
• A pinch of salt
• 2 crispy apples
• 2 tsp fresh lemon juice
• Turbinado sugar for sprinkling
• 1 tbsp. butter, cut into pieces
• 1 tbsp. apricot jam

Preparation:

1. Dough: Process the flour, pecans, granulated sugar, margarine, and salt in a food processor until the mixture resembles fine meal. Add the butter and pulse until pea-sized pieces form. Add the egg and 1 tablespoon cold water; pulse in the processor until the dough begins to come together. Place on plastic wrap and shape the dough into a patty. Wrap in plastic wrap and refrigerate for 1 hour or overnight.
2. Roll the dough into a 12-inch (30 cm) circle between two floured sheets of parchment paper. Line a baking sheet with parchment paper and spray with nonstick cooking spray. Carefully peel the top sheet of parchment paper off the dough, then invert the dough onto the baking sheet. Remove the second sheet of parchment paper. If you won't be baking the dough right away, store it in the refrigerator.
3. FillingCombine the pumpkin, sour cream, 2 tablespoons of sugar, egg yolk, flour, vanilla, cinnamon, ginger, cloves, and salt in a large bowl until smooth. Peel, core, and thinly slice the apples. Transfer to a separate bowl and sprinkle with the remaining 2 tablespoons of sugar and lemon juice.
4. Spread the pumpkin mixture in the center of the dough, leaving a 2-inch border around the edges. Arrange the apples in concentric circles on top of the pumpkin mixture. Using parchment paper, lift the edges of the dough and fold them over the filling, pinch the dough as needed. The filling should be exposed in the center. Refrigerate for at least 30 minutes before baking.
5. Place an empty baking sheet on the bottom shelf of the oven; preheat the oven to 200°C (400°F). Brush the dough with a beaten egg and sprinkle with turbinado sugar. Arrange pats of butter over the filling, then place the baking sheet with the galette directly on top of the hot baking sheet in the oven. Bake until golden brown, 25-30 minutes.
   
   Whisk the apricot jam and 1 teaspoon of water in a small bowl. Remove the galette from the oven, brush the apples with the jam while they're still hot, and sprinkle with chopped pecans. Let cool slightly on the baking sheet before serving.